This menu lists all meals available at any time of day, which accommodates a wider variety of guests who may differ in lifestyle and work schedules; guests can choose whatever they want whenever they want it—for example, breakfast at dinner time.

With this menu, chefs or managers change items after a certain period of time (daily, weekly, monthly, etc.) depending on their objectives and the target market; for example, an operation might serve four different menus that correspond to the four seasons.

This menu simply lists the menu items that are available on a particular day, often presented as a “Daily Specials” menu in the United States; it can be an insert in the standard menu, written on a blackboard, or described verbally by the service staff.

This menu offers the same items every day, with the advantage that guests know what to expect every time they return.

A menu that typically offers only a few items, which means fewer ingredients, making it easier to keep track of costs, inventory, and pricing.

Menu with items that are only offered for a short period of time, allowing for the marketing of seasonal food or introduction of new menu ideas and concepts; most popular with quick service and casual-dining operations, offering a low-risk way to test new ideas while increasing guest loyalty and keeping interest.

Both casual and formal operations use this type of menu, which offers guests multiple courses for a single set price, ensuring a higher check total by bundling multiple courses together while also offering the guest a discount on that higher total; for example, a choice of appetizer, full entrée with sides, and a dessert might be offered for one price, and that price is often slightly lower than if each course or item were purchased separately.

This type of menu, frequently seen at banquets, is similar to a prix fixe menu in that it bundles various elements of the menu into one package; for example, such a menu might present—in advance—four meals, and each would include a number of courses and possibly even beverages, all for one price.

Describes the amount of money remaining for an operation after expenses, or costs, are paid.

The difference between the amount of money left over from the sale of food and beverages and the cost of preparing them and paying for other overhead expenses, like rent and heat.

A menu written on a board or wall—such as in chalk on a blackboard—that is visible to all the patrons in a dining room.

Menu items that are both popular and profitable; they are the celebrities of the menu, the highest-priced, and may be less price sensitive than any other items on the menu.

Menu items that are unpopular and unprofitable, and that should be eliminated if possible and replaced with more popular items.

Menu items that are unpopular but very profitable.

Menu items that are popular but less profitable; these items are often an important reason for a restaurant’s popularity, so changes in price or portion amount should be considered with care.