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Customers might get bored with a static menu. The most common type of menu, a static menu, changes or is updated infrequently these menus usually are laminated for easy cleaning and reuse or printed on a wall. Fast-food restaurants, chains, diners and delis typicallY have static menus.

These menus usually are divided into categories of appetizers, salads and soups, entrees, and desserts. Someof the benefits of a static menu include increased familiarity among guests, dish stability across different locations and speedy production. Disadvantages include difficulty finding seasonal ingredients, stale menu items and the risk that customers will get bored.
À la carte Menu Menú a la carta
More of a pricing system than a menu style, an à la carte menu is not defined by how long it remainsthe same but by how the customer orders. Main dishes are not grouped with side items under one price; rather, a guest orders a meat, a starch and a vegetable separately and pays for them separately. This is a way restaurants earn higher profits on inexpensive side items, such as potatoes. Truly versatile, an à la carte pricing scheme can be similar to a static menu if its items rarely change andcan be found in many restaurants, from fast food to fine dining.
Prix-Fixe Menu Menú a precio fijo
A prix-fixe menu offers several courses (usually with choices) for one fixed price. These menus sometimes include amuse bouche, appetizer, salad, soup, intermezzo, seafood, meat and dessert courses. A prix-fixe menu can be expensive, but it also offers a lot of food. Found mostly at chef-driven,fine-dining restaurants, a prix-fixe menu changes frequently and usually focuses on seasonal ingredients Sometimes listed as the "chef's tasting menu" or the "degustation menu," this type of menu is described as "showcasing the chef's flair for combining flavors and textures" by John R. Walker in his book "The Restaurant: From Conception to Operation."
Du Jour Menu Menu du Jour
"Du jour"translates to "of the day," as in "soup du jour." "Du jour" se traduce como "del día", como en "jour du sopa." These menus change daily and are focused on seasonal ingredients, preparing the freshest food possible. While some restaurants offer only daily specials, every item on a du jour menu is a special. Often called chalkboard menus (because they're sometimes written on one), du jour menus highlightfresh fish and seasonal vegetables and center on preparations in sync with the time of year. One of the drawbacks to chalkboard menus is that there is a limited supply window for certain ingredients and guests can't come back for the same dish all year.
Cycle Menu Ciclo de Menú
A cycle menu is a set of dishes or menu items that is different for each day during a cycle and repeats. These menus arefound in school cafeterias, hospitals and other institutional facilities. The goal is to avoid boredom while keeping the dishes easy to prepare. Cycles can run from one week to one month and beyond.

Children’s menu : Menú para niños.

Los niños al igual que los mayores deben llevar una dieta sana y equilibrada. Sin embargo, la hora de comer supone un suplicio para muchos padres, porque nosaben que preparar para que los pequeños de la casa coman bien todo lo que se les ponga. Los platos más sencillos serán los protagonistas en la mesa y la comida dejará de ser un problema. Desde cocinayhogar.com os ofrecemos unas cuantas ideas para ello.

Meals of the Day (Comidas del día)
• Early Birds Breakfast : Desayuno que se sirve muy temprano, usualmente antes de las 8 de la mañana.Generalmente el desayuno ofrecido en este horario no considera ítems que requieran preparación inmediata o que necesiten ser cocinados (Cereales, pan,  selección de quesos y fiambres, mermeladas, lácteos, etc.)
• Breakfast : Desayuno
• Brunch : Comida que se sirve en el horario entre el término del servicio de desayuno y el comienzo del almuerzo y que reemplaza a ambos. Se trata de un...