What Is a Prix Fixe Menu? A Guide to Creating + Examples

Most people love a good deal—and that applies to dining out.

In Toronto, Winterlicious and Summerlicious are two programs that showcase the city’s diverse cuisines, creating elevated dining experiences at more affordable prices. And the concept behind them is simple: prix fixe menus.

The City of Toronto found that 83% of customers are interested in prix fixe menus or discounted menus. The two programs have proven to be effective, serving over 8 million meals while generating over $353 million in economic activity since their inception in 2003. 

Similarly, many restaurant weeks across Canada and the United States follow this model. While prix fixe menus come in different forms, they all share the same goal: offering a curated multi-course meal at a set price. But what makes this approach so popular among both restaurants and diners? Let’s break it down.

What is a prix fixe menu?

The term ‘prix fixe’ comes from French, translating directly to ‘fixed price’. And that’s exactly what a prix fixe menu is—a selection of dishes offered at a set price, regardless of your options. 

These specialized menus typically feature different options for multiple courses, such as an appetizer, entrée, and dessert. Some establishments may also offer pairings, like wine and cocktails, for an additional charge. 

While some restaurants regularly feature a prix fixe menu, others reserve it for special occasions or limited-time events. Prix fixe menus are often used to highlight seasonal ingredients, showcase new dishes, or feature popular items in a curated dining experience.

 

 

Prix fixe menu examples

For some real-world examples of prix-fixe menus, here are three restaurants that showcase this style of dining:

The benefits of a prix fixe menu for restaurants

There are many reasons why a restaurant would choose to go down the prix fixe menu route. This includes the following: 

Operate efficiently – Fewer menu items lead to smoother, more efficient operations. A set menu allows kitchens to prepare each dish faster (and with more consistency). Plus, servers can have an easier time taking orders—and make more personalized recommendations—due to their familiarity with a small selection. 

Control food costs – Restaurants that carry a wide range of menu options often have issues with inventory management, which translates to high food costs (along with increased food waste). A prix fixe menu can be the right solution as it relies on a much smaller selection of ingredients. You can also feature higher-margin items on the menu to help boost profitability. 

 

 

Higher check average – Because prix fixe menus typically include at least three courses, they naturally increase the average check, even with a promotional bundle. It’s also much easier to predict sales per person since you can assume a minimum spend (if your restaurant only offers a prix fixe option). 

Promote special dishes – Prix fixe menus encourage guests to choose dishes they might not otherwise try. If new, seasonal, or specialty dishes are on the roster, customers can sample them as part of the dining experience. This can help restaurants test the popularity of different items before adding them to the regular menu. 

Enhance guest experience – Prix fixe menus offer guests a unique dining experience, especially when offered for a limited time. This benefits the restaurant as it’s used as a marketing tool, bringing guests right to your door. 

The benefits of a prix fixe menu for customers

For diners, a prix fixe menu can be more enticing than traditional, à la carte options for many reasons. This includes the following:

Value for money – Prix fixe menus are often bundled for a lower cost than if guests were to order each dish separately. This value-driven approach particularly appeals to diners who want a multi-course experience without breaking the bank. Plus, with the price fixed, there shouldn’t be any big surprises when the bill arrives. 

Opportunity to try new dishes – While prix fixe menus often feature new and seasonal dishes, they also encourage guests to step outside their comfort zones and try items they wouldn’t typically order. The dining experience can help guests expand their palates (and discover new favorites). 

Simplified decision-making – For customers who struggle with choice overload, a prix fixe menu limits the endless options of a traditional menu. This helps guests order more quickly, making the overall dining experience more relaxing and enjoyable. 

How to create a prix fixe menu

If you’re a restaurant owner who’s looking to create a prix fixe menu, here are a few steps to help you bring the vision to life:

1. Define your goal for a prix fixe menu

Before putting together a prix fixe menu, it’s important to define the why behind it. Are you looking to boost restaurant sales? Are there some new or seasonal dishes you’d like to feature? Is there a special event, such as Valentine’s Day or Mother’s Day, that you’d like to capitalize on? 

This will help you make better decisions in the following steps. For example, if you want to increase the average check size, you can price your menu higher and include add-on options. And if you’d like to boost mid-week traffic, you can promote your menu as a Wednesday night special. 

2. Choose the number of courses

While a three-course meal is standard, that doesn’t have to be the case—having two to five courses is ideal for most prix fixe menus. Two-course meals are more popular for casual establishments (or for lunch), while four and five-course meals are commonly used in fine dining.

Here’s a breakdown of course structures you can include, along with sample types of dishes for each—particularly common in French dining:

You can also allow guests to choose between different tiered options, such as offering a standard three-course option and a premium four-course option (for an additional charge). This not only gives your guests more flexibility—catering to different budgets—but it also creates an opportunity for upselling.

3. Select the featured dishes

Now that you know how many courses you want to offer, it’s time to choose the dishes for each course. While you can keep it simple with one dish per course, it’s a good idea to curate a few options that guests can pick from. 

When picking your dishes, make sure the kitchen is comfortable preparing them and that the ingredients are accessible—especially if there are seasonal specials. You also want to balance low-cost foods, such as pasta and risotto, with higher-end items, such as scallops and steak, to maintain profitability. 

It’s also a good idea to choose a variety of dishes catering to different dietary restrictions. For example, including meat, seafood, vegetarian, vegan, and gluten-free options can help expand your guest’s reach.

4. Price your prix fixe menu

Using a formula to determine pricing can help you strike the right balance between offering value to your customers and maintaining healthy profit margins. Here’s one way you can price your prix fixe menu:

1. Calculate food costs per guest

Start by calculating the food costs per guest—this is the total cost of the ingredients for each course. For example, a three-course menu may cost $24 (with the appetizer at $5, the main course at $15, and the dessert at $4). If the food costs vary across different dishes, use the most expensive combination for your calculations. Any guest who orders a less expensive combination will only boost your margins.

 

 

2. Price based on your desired COGS percentage

Now, determine your target cost of goods sold (COGS) percentage—the portion of your menu price covering the ingredients. While the average COGS for restaurants is between 28% and 32%, this can vary depending on your restaurant type. More casual spots will have a lower percentage, while fine dining establishments typically lean toward the higher end (due to more premium ingredients). 

Let’s say you’re aiming for a COGS percentage of 30%. To price your menu, divide your food cost per guest by this number. For example, $24 divided by 30% gets you to $80—this would be the price of your prix fixe menu.

 

 

If your restaurant offers the option to dine à la carte in addition to the prix fixe menu, you’ll need to be strategic—the prix fixe menu should be priced lower than ordering each dish separately, enticing guests to choose it based on value.

And if you’ve settled on a tiered menu, you’ll need to run the formula multiple times to determine the different prices for each option. Consider add-ons like wine pairings or à la carte options to increase your menu’s profitability. 

 

 

5. Create the design and layout

Now that you’ve figured out all the details, it’s time to create the menu physically, which should match your restaurant’s branding. For example, fine dining establishments may opt for a more sophisticated one-pager, while casual spots might go for a colorful stand-up sign on each table.

But no matter which approach you choose, make sure the menu is clear on the number of courses included and the price. Format it using headings for each course to limit any confusion for guests. And for add-ons, be sure to communicate the extra charges upfront. 

6. Promote your prix fixe menu

Creating a prix fixe menu is one challenge, but getting guests through the door to experience it is another. Some ways to get the word out include leveraging social media, email newsletters, and in-house signage. If the prix fixe menu is a special offer at your restaurant, you can train your staff to mention it as guests arrive.

If you’re creating a menu for a special occasion or limited-time event, such as Valentine’s Day, be sure to spread the word ahead of time. This can help build excitement, drawing foot traffic to your door as soon as the promotion begins.

Prix fixe menus, summarized

Prix fixe menus aren’t just a dining trend—they’re a strategic tool for restaurants to expedite operations, control costs, and bring foot traffic through the door. If you’re thinking of going this route, start by curating a balanced selection of dishes, pricing strategically, and promoting effectively. With the right approach, you can improve your bottom line while providing a unique dining experience for guests.