Menu

Introduction 

A menu is a structured list of food and beverages offered by a restaurant, café, hotel, or catering service. It serves as a communication tool between the establishment and the customer, guiding them in making their meal choice

The word "menu" originates from the French language, meaning "a small detailed list." It represents a document or display that provides a selection of dishes and beverages, often with descriptions and prices. 

History of Menu 

मेनू (Menu) के विकास की यात्रा कई सदियों तक फैली हुई है। विभिन्न समय-कालों में समाज, संस्कृति और खानपान की आदतों में बदलाव के अनुसार यह विकसित हुआ। नीचे इसके प्रमुख चरणों का विवरण दिया गया है—

The concept of a menu has evolved over centuries, reflecting changes in culture, society, and dining preferences. The concept of the menu dates back to 1541 when Duke Henry of Brunswick was seen frequently referring to a piece of paper while hosting a banquet. During the event, a noblewoman curiously inquired about the dishes being served, repeatedly asking, "May I know?" Over time, this phrase evolved into the word "menu."

By 1718, written records of menus became more structured. During social gatherings, guests were presented with a document listing the names, recipes, and ingredients of various dishes. This document was known in French as “Écriteau”, which translates to “Bill of Fare” in English. This marked the beginning of menus as an essential element of organized dining experiences.

मेनू की अवधारणा सदियों से विकसित होती रही है, जो विभिन्न संस्कृतियों, समाजों और खानपान की प्राथमिकताओं में बदलाव को दर्शाती है। यहाँ प्राचीन समय से आधुनिक रेस्तरां तक मेनू के विकास की एक संक्षिप्त समयरेखा प्रस्तुत की गई है।

मेनू की उत्पत्ति 1541 में मानी जाती है, जब ड्यूक हेनरी ऑफ ब्रंसविक (Duke Henry of Brunswick) एक भव्य भोज का आयोजन कर रहे थे और बार-बार एक कागज़ के टुकड़े को देख रहे थे। इस दौरान, एक कुलीन महिला ने जिज्ञासा से भोजन के व्यंजनों के बारे में पूछा और बार-बार कहा, "क्या मैं जान सकती हूँ?" समय के साथ, यह वाक्यांश "मेनू" शब्द में परिवर्तित हो गया।

1718 तक, मेनू लिखित रूप में अधिक संगठित हो गए। सामाजिक समारोहों के दौरान, मेहमानों को एक सूची प्रस्तुत की जाती थी, जिसमें व्यंजनों के नाम, उनकी रेसिपी और सामग्री का विवरण होता था। इस सूची को फ्रेंच भाषा में "Écriteau" कहा जाता था, जिसका अर्थ है "बिल ऑफ फेयर" (Bill of Fare)। यही वह समय था जब मेनू एक संगठित भोजन प्रणाली का एक महत्वपूर्ण हिस्सा बन गया।

i) Ancient Origins (Before 1st Century AD)

• China (900s AD, Song Dynasty) – Early restaurants offered written food lists to merchants.

• Rome & Greece – Travelers at taverns ate what was available, with limited choices.

i) प्राचीन युग (1st शताब्दी ईसा पूर्व से पहले)

✅ चीन (900 ईस्वी, सांग वंश) – चीन में प्रारंभिक रेस्तरां और चायखानों में व्यापारियों के लिए लिखित खाद्य सूची (Menu Cards) उपलब्ध कराई जाती थी।
✅ रोम और ग्रीस – यात्रियों के लिए सराय (Inns) और तवेरनों (Taverns) में भोजन परोसा जाता था, लेकिन इसमें कोई विकल्प नहीं होता था; मेहमानों को जो बनाया जाता, वही खाना पड़ता।

(ii) Medieval Era (5th-15th Century)

• In Europe, food was served in a "table d'hôte" style, meaning a common meal for all guests.

• Nobles and kings feasted on multi-course meals, while commoners ate simple dishes.

(ii) मध्ययुगीन काल (5वीं-15वीं शताब्दी)

✅ यूरोप में "Table d'Hôte" शैली – इस समय यूरोप में "टेबल डी'होट" (Table d’Hôte) पद्धति प्रचलित थी, जिसका अर्थ है "सभी मेहमानों के लिए एक समान भोजन"।
✅ शाही दावतें – अमीर और राजघराने के लोग बहु-पदार्थीय भोज (Multi-Course Meals) का आनंद लेते थे, जबकि आम जनता साधारण भोजन करती थी।

(iii) 18th Century France: Birth of the Written Menu

• The term Table d’Hôte originated in France, where inns and restaurants served set meals at a fixed price.

• In 1718, structured menus appeared, listing dishes under "Écriteau" (Bill of Fare).

• The French Revolution (1789) led to public restaurants offering choice-based dining (à la carte menus).

(iii) 18वीं शताब्दी: लिखित मेनू का जन्म (फ्रांस)

✅ "टेबल डी'होट" (Table d’Hôte) शब्द का उद्भव – फ्रांस में रेस्तरां और सरायों (Inns) में एक निश्चित मूल्य पर निर्धारित भोजन परोसा जाने लगा।
✅ 1718 में पहला लिखित मेनू – इस समय भोजनालयों ने "Écriteau" (फ्रेंच में "Bill of Fare" – मेनू सूची) के रूप में भोजन के नाम, व्यंजन विधियां और सामग्री को दर्शाना शुरू किया।
✅ 1789 – फ्रांसीसी क्रांति और "À La Carte" मेनू का उद्भव – फ्रांसीसी क्रांति के बाद कई शाही रसोइयों ने सार्वजनिक रेस्तरां खोले, जहां ग्राहकों को स्वतंत्र रूप से व्यंजन चुनने का विकल्प दिया गया, जिससे "À La Carte" मेनू का जन्म हुआ।

(iv) 19th-20th Century: Expansion of Menu Styles

• Hotels like The Ritz and The Waldorf Astoria introduced Table d’Hôte and À La Carte menus.

• The rise of fast food (1950s) changed dining habits, leading to the dominance of fixed-price meal combos.

(iv) 19वीं-20वीं शताब्दी: मेनू शैलियों का विस्तार

✅ लक्ज़री होटल्स और रेस्तरां का उदय – 1800 के दशक में The Ritz Paris और The Waldorf Astoria (New York) जैसे प्रतिष्ठित होटलों ने Table d’Hôte और À La Carte दोनों तरह के मेनू पेश किए।
✅ 1950 के दशक – फास्ट फूड क्रांति – McDonald's और अन्य फास्ट फूड रेस्तरां के उदय के साथ फिक्स्ड-प्राइस मील कॉम्बो (Fixed Price Meal Combos) लोकप्रिय हो गए।

(v) 21st Century: Digital & AI-Powered Menus

• Buffet-style dining expanded in hotels and restaurants.

• QR code menus & AI recommendations became popular post-COVID.

• Airlines, wedding venues, and luxury cruises still prefer Table d’Hôte menus for efficient service.

(v) 21वीं सदी: डिजिटल और AI-आधारित मेनू का दौर

✅ बुफे (Buffet) प्रणाली का विस्तार – बड़े होटलों, क्रूज़ और शादी समारोहों में बुफे-शैली के मेनू को लोकप्रियता मिली।
✅ डिजिटल मेनू और QR कोड (Post-COVID) – कोरोना महामारी के बाद, QR कोड मेनू, डिजिटल स्क्रीन और मोबाइल ऐप आधारित ऑर्डरिंग का प्रचलन बढ़ा।
✅ AI-आधारित मेनू – आधुनिक रेस्तरां और फ़ूड डिलीवरी ऐप अब कस्टमर प्रेफरेंस (पसंद) के आधार पर पर्सनलाइज़्ड मेनू सिफारिशें देते हैं।
✅ एयरलाइंस, विवाह स्थल, और लक्जरी क्रूज़ में आज भी Table d’Hôte मेनू का उपयोग किया जाता है, क्योंकि यह तेज़ और संगठित सेवा प्रदान करता है

Type of Menu 

TYPES OF MENU: Menu may be classified in four different ways:

 • Pricing 

• Schedule 

• Meal Time 

• Specialty 

À La Carte Menu (आ ला कार्टे मेनू)

The term "À La Carte" is a French phrase that means "according to the card" or "from the menu." In an à la carte menu, customers can choose individual dishes, each priced separately, rather than being served a fixed meal.

2. Characteristics of an À La Carte Menu:

✅ Individual Pricing: Each dish is priced separately.
✅ Flexibility & Choice: Guests can order as per their preference.
✅ Freshly Cooked Meals: Food is often prepared only after an order is placed.
✅ Customization: Customers can modify their dishes as per dietary needs.
✅ Common in Fine Dining & Casual Dining: Found in hotels, restaurants, and cafés.

 Example:

• Soup – ₹150

• Sahi Panner  – ₹450

• Tea  – ₹250

Table d’Hôte Menu 

A Table d’Hôte (pronounced "tabl-dote") menu is a fixed menu with a set number of courses offered at a predetermined price. Unlike an à la carte menu, where items are priced individually, a Table d’Hôte menu provides a complete meal at a single price.

Features of a Table d’Hôte Menu

✔ Fixed Number of Courses – Typically includes appetizer, main course, dessert, and sometimes soup or salad.
✔ Limited Choice – Customers may have a few options for each course but cannot order outside the set menu.
✔ Pre-determined Price – The price is fixed for the entire meal, making it more cost-effective than ordering à la carte.
✔ Faster Service – Since dishes are pre-planned, they can be prepared in advance, ensuring quick service.
✔ Used in Banquets & Special Events – Common in weddings, cruises, airlines, and fine-dining establishments.

Carte du Jour Menu

The term "Carte du Jour" is a French phrase meaning "Card of the Day" or "Menu of the Day". It refers to a daily special menu that changes frequently, depending on seasonal ingredients, chef’s special dishes, or fresh market availability.

Characteristics of a Carte du Jour Menu

✅ Daily Specials: The menu changes every day based on fresh ingredients.
✅ Limited Options: Usually offers a few handpicked dishes rather than an extensive list.
✅ Chef’s Creativity: Allows chefs to experiment with new dishes.
✅ Cost-Effective: Reduces food wastage by using fresh and available ingredients.
✅ Common in Fine Dining & Bistros: Found in gourmet restaurants, cafés, and hotels.

Plat du Jour

The term “Plat du Jour” is a French phrase that translates to "Dish of the Day" in English. It refers to a special dish offered by restaurants, cafés, and bistros that is not part of the regular menu and changes daily.

This dish is often:
✅ Made with fresh, seasonal ingredients
✅ Carefully selected by the chef
✅ Offered at an attractive price
✅ Quick to prepare and serve

It is a popular choice for lunch specials in France and other European countries, especially in restaurants that cater to professionals and tourists.

Characteristics of Plat du Jour

• Daily Variation: The dish changes every day, giving regular customers something new to try.

• Seasonal Ingredients: The chef selects the freshest available ingredients.

• Cost-Effective: Usually priced lower than à la carte options to attract diners.

• Efficient Service: Since it is pre-planned, it is quick to prepare and serve, making it ideal for lunch service.

• Limited Quantity: Often available only until sold out.

Buffet Menu

🔹 Definition: A self-service menu where customers pay a fixed price and serve themselves from a variety of dishes.
🔹 Characteristics:

• Unlimited food for a single price.

• Large variety of dishes available.

• Common in large gatherings and hotel dining.
  🔹 Examples: Hotel buffets, brunch buffets, wedding receptions, corporate events.

Cyclic Menu

🔹 Definition: A menu that rotates after a specific period (weekly, bi-weekly, or monthly).
🔹 Characteristics:

• Used in institutional food service.

• Prevents monotony by offering variety.

• Reduces food wastage by planning meals in advance.
  🔹 Examples: Hospital cafeterias, airlines, cruise ships, military mess halls.

Du Jour Menu

🔹 Definition: A menu that changes daily, based on the availability of fresh ingredients.
🔹 Characteristics:

• Showcases the chef’s creativity.

• Offers seasonal and fresh items.

• Commonly displayed on a chalkboard or announced verbally.
  🔹 Examples: Small cafés, fine-dining restaurants, farm-to-table restaurants.

Importance of Menu-

Revenue Generation and Profitability

• The menu helps in upselling and cross-selling (e.g., pairing a dish with a drink or dessert).

• Well-priced and structured menus improve profit margins by balancing high-cost and low-cost items.

• Special promotions (e.g., combo meals, happy hour deals) attract more customers.

Operational Efficiency

• A structured menu ensures smooth kitchen operations by standardizing recipes, portion sizes, and ingredient use.

• Helps in inventory management by controlling stock levels and minimizing waste.

• Reduces confusion among staff regarding dish preparation and service.

Customer Satisfaction and Experience

• Helps customers make informed decisions about what to order.

• Provides details on ingredients, portion sizes, and preparation methods.

• A well-designed menu enhances the dining experience by making choices easier.

 Reflection of the Restaurant’s Theme and Concept

• The menu represents the restaurant’s cuisine, culture, and style (e.g., fine dining, casual dining, fast food).

• It conveys the brand identity of the establishment.

• Special menus (e.g., vegetarian, kids' menu, seasonal menu) cater to specific customer needs.

Marketing and Competitive Advantage

• An attractive and well-designed menu can act as a marketing tool to attract new customers.

• Digital and online menus (on websites, food apps) help increase visibility and sales.

• Special menus or signature dishes create a unique selling point (USP) for the restaurant.