Our cookies give you a great online experience and make our website work. We also use cookies to see how our website is used and help provide tailored online content.

When you consent to cookies, collected data may be used to profile you. This means that information collected using cookies may be linked back to other data Kafoodle holds about you (whether you are a Kafoodle customer or have otherwise provided personal data to Kafoodle).


By clicking "Accept All Cookies", you agree to the storing of cookies on your device to enhance site navigation, analyse site usage, and assist in our marketing efforts. Click "Preferences" to manage your cookie preferences.

View our Privacy Policy for more information.
PreferencesDenyAccept
/Glossary term

Food Allergen

Helpful links
Kafoodle Features

Food Cost Calculator

Content

Food Cost Calculator

Definition:

"A La Carte" is a French term that translates to "from the card" or "according to the card" in English. In the context of restaurants and the hospitality industry, it refers to a menu style where individual dishes are separately priced, as opposed to being part of a fixed menu or a set meal. Customers can freely select any combination of items they prefer, each billed separately.

Importance:

  1. Customer Choice: An A La Carte menu allows customers greater flexibility in choosing dishes to match their personal preferences, dietary restrictions, or specific cravings.
  2. Revenue Management: From a business standpoint, an A La Carte system can be profitable, as customers are often willing to pay a premium for customization. Restaurants can also adjust the pricing of individual items based on demand, seasonal availability, or cost.
  3. Inventory Control: Offering dishes A La Carte allows restaurants to better manage inventory since they can more easily track the popularity of individual dishes and adjust purchasing accordingly.
  4. Culinary Creativity: Chefs have the creative freedom to update or rotate individual dishes without having to rework an entire set menu.
  5. Quality Focus: Because each dish stands alone, there's a stronger focus on the quality of each individual item.
  6. Upselling Opportunities: Staff can recommend additional dishes like appetizers or desserts, potentially increasing the total bill.

Other Important Information:

  1. Pairing with Other Models: Some restaurants offer both A La Carte and fixed menu options to cater to different customer needs.
  2. Dynamic Pricing: In high-end or fluctuating markets, A La Carte pricing can be dynamically adjusted more easily than set menus.
  3. Presentation: A La Carte menus are usually more extensive and may require more detailed descriptions to help customers make informed choices.
  4. Staff Training: Staff should be well-versed in the A La Carte menu, able to describe dishes in detail, and offer pairing suggestions for drinks or side dishes.
  5. Speed of Service: A La Carte service may sometimes be slower than fixed-menu service, especially during peak hours, as each dish is made to order.
  6. Cost Implication: Customers may find it difficult to estimate the total cost of their meal when ordering A La Carte, as the costs of individual items can quickly add up.
  7. Cultural Variations: The popularity and expectations surrounding A La Carte menus can vary by culture and locality.