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Menu Management

Pocket Guide for Creating A Prix Fixe Menu

by

Dana Krook

Perfect for large groups, parties, and a packed restaurant full of holiday diners, a prix fixe menu streamlines things for guests, servers, and the busy kitchen. A sure way to increase speed and efficiency at your restaurant during busy times – and it’s pretty easy to whip up. Here’s how.

1. Choose Two Different Price Points

Prix fixe can often feel forced: too much food or an unwanted salad or dessert. You don’t want to shove anything down your guest’s throat, so consider offering a two-tiered prix fixe. Set a fixed price for a two course meal, and another for a three course meal so guests feel they have options.

2. Follow the “3 of Each” Rule

There should be at minimum, three varied offerings per section. For example, a well-rounded selection of mains might include a pasta, a steak, and a vegetarian option, starters could have a salad, shrimp cocktail, and a soup.

3. Review Your Best Sellers

Review your sales and inventory reports from the last ten to twelve months, and look at your most popular dishes. Choose one or two of your best liked plates to put on the prix fixe, or offer something similar, to encourage guests to order without the fear of missing out on their favorite dish.

People love a good prix fixe – so give the people what they want. You’ll benefit too: a streamlined dinner service and an enhanced bottom line.

More menu tips:


Dana is the Content Marketing Manager at TouchBistro, sharing tips for and stories of restaurateurs turning their passion into success. She loves homemade hot sauce, deep fried pickles and finding excuses to consume real maple syrup.

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