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  2. Menu engineering - Wikipedia

    en.wikipedia.org/wiki/Menu_engineering

    Menu engineering or Menu psychology, is the design of a menu to maximize restaurant profits. [ 1 ] [ 2 ] [ 3 ] This also applies to cafes, bars, hotels, food trucks, event catering and online food delivery platforms.

  3. Food model - Wikipedia

    en.wikipedia.org/wiki/Food_model

    Model food dishes in a restaurant in Japan Person looking at a model menu Old food models in front of a Sushi shop in Tokyo. In Japan, shokuhin sampuru (食品サンプル), taken from the English "sample", are widespread. In the late Edo period, in the 1800s, food sellers displayed a plate of real food each day in lieu of a written menu. [1]

  4. Menu - Wikipedia

    en.wikipedia.org/wiki/Menu

    Menu showing a list of desserts in a pizzeria. In a restaurant, the menu is a list of food and beverages offered to the customer. A menu may be à la carte – which presents a list of options from which customers choose, often with prices shown – or table d'hôte, in which case a pre-established sequence of courses is offered.

  5. À la carte - Wikipedia

    en.wikipedia.org/wiki/À_la_carte

    In restaurants, à la carte (/ ɑː l ə ˈ k ɑːr t /; French: [a la kaʁt]; lit. ' at the card ') [1] is the practice of ordering individual dishes from a menu in a restaurant, as opposed to table d'hôte, where a set menu is offered. [2]

  6. Italian meal structure - Wikipedia

    en.wikipedia.org/wiki/Italian_meal_structure

    A cup of cappuccino and cornetti at breakfast (colazione). The most popular breakfast (colazione) is sweet, consumed at home or at a café.If the breakfast is consumed at home, it consists of coffee (espresso or prepared with a moka pot), milk or caffè latte accompanied by baked goods such as biscuits, for example shortbread, or by slices of bread spread with butter and jam or with honey or ...

  7. Full-course dinner - Wikipedia

    en.wikipedia.org/wiki/Full-course_dinner

    A multicourse meal or full-course dinner is a meal with multiple courses, typically served in the evening or late afternoon.Each course is planned with a particular size and genre that befits its place in the sequence, with broad variations based on locale and custom.

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