A menu is a fundamental tool in a restaurant's operation, serving as both a strategic business instrument and a customer guide. It outlines the food and beverage offerings based on consumer preferences and organizational objectives, ensuring profitability while meeting customer expectations.

Beyond listing available items, the menu plays a crucial role in shaping a restaurant’s identity, influencing purchasing decisions, and driving overall efficiency in service delivery. A well-composed menu balances variety, pricing, and presentation to enhance the dining experience. A thoughtfully designed menu not only controls operations but also acts as the restaurant’s prime selling tool, guiding customers and reinforcing the establishment’s brand and culinary philosophy.
In this module you will be able to understand how to identify the different types of menus.