A curated checklist of dishes supplied by a highly-rated institution specializing in a selected delicacies, usually reflecting common selections or distinctive culinary choices, constitutes a culinary catalog. This compendium serves as the first interface between the restaurant and its clientele. It’s the main means by which clients choose their meals, and infrequently consists of descriptions, costs, and typically even photographs of the dishes. Examples embrace a list of Szechuan specialties, Cantonese dim sum choices, or a spread of Hunanese dishes accompanied by detailed descriptions and allergen info.
The compilation of those choices holds vital worth for each the institution and its patrons. For the restaurant, it’s a advertising and marketing instrument, a mirrored image of its culinary identification, and a method of controlling prices and stock. For the patron, it’s a supply of knowledge, a information to navigate unfamiliar flavors, and a method of constructing knowledgeable selections about dietary selections. Traditionally, such lists developed from easy handwritten slates to elaborate printed paperwork, and now more and more to digital codecs accessible on-line.