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/Glossary Term

A La Carte

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"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.


  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.
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