Static Menu Examples

This is the static menu type

Static menu with examples

Out of all the menu types and styles, this is the most recognizable.

So what is a static menu?

In short it is a decent size menu that rarely changes. You will have seen one if you have been to a sit-down restaurant.

One defining feature of the static menu is consistency. A chef I used to work under used to always say consistency is key.

Generally, the menu is split up into categories. With food you will see it grouped either by dish or protein.

For instance, it may be listed by starter, soups and salad, main dishes and dessert. Where with beverages it is often listed by types for example, specialty drinks, mocktails, beers and wines. Because the menu hardly changes staff has a longer opportunity to hone their skills in perfect the menu.

 If I had to pick the opposite of a static menu example it would be the Du Jour menu. The reason I think Du Jour menu is the opposite is the fact that the menu changes daily or with fresh and seasonal ingredients. Static menu never changes and is a reliable menu type.

This is an example of another type of static menu

I put together these static menu examples to showcase the menu style in a variety of ways and groupings.

A downside to this type is way too many options and not being able to make a satisfying choice. Unlike the A la Carte menu, the static menu lists a whole meal for a set price depending on the ingredients and flavors.  

You will notice in the static menu examples, that the beverage and dessert menu are often included in the menu and not separate. 

Something I have noticed over the years is that static menus tend to be more inclusive with diet restrictions to try and please everyone. Just because you can do something, doesn’t mean that you should attempt a feat. I personally would rather go hungry than eat a horrible meal.

Here is a breakfast static menu example

Another thing to keep in mind is that a static menu requires more prep work to be able to cater to the patrons’ choices. If it happens to be a slow day in the restaurant you run the risk of spoilage and increased food costs.

There are many factors to consider when picking out and planning a successful menu, things like location and times play a role in what your customers find appealing. Its good to experiment and see what works for you, your menu plan and your clients.


Leave a Reply

Your email address will not be published. Required fields are marked *