àlacarten

àlacarten is a term occasionally used in culinary discussions to refer to the practice of selling dishes on an item-by-item basis with individual prices, analogous to the well-established concept of à la carte. The term is not widely recognized in formal culinary lexicons; the standard term in English and French contexts is simply "à la carte."

Etymology and usage: The root is the French phrase "à la carte," meaning "according to the menu." The single-word form "àlacarten" appears mainly as a branding choice, a stylized spelling, or a typographical variant found in informal writing rather than as a standard term.

Practice and contexts: In restaurants, menus described using this model list each item with its price, allowing guests to tailor meals to their preferences and budgets. The model contrasts with prix fixe or table d'hôte formats, where a set meal is offered for a fixed price. In hospitality operations, itemized pricing can extend to beverages, desserts, and add-ons.

Economics and reception: Advocates argue that itemized pricing increases price transparency and can boost revenue by encouraging customers to select items according to perceived value. Critics note potential higher average check prices, greater complexity in menu design, and increased kitchen workload. Price sensitivity and perceived value may vary by market segment and cuisine.

Variations and related terms: The concept overlaps with "à la carte" menus, "menu engineering," and "an à la carte pricing strategy." In practice, many establishments blend à la carte with limited promotions or bundled items to balance flexibility with cost control.