Optimizing a food and beverage industry requires an enticing and welcoming menu card. The Horse and Jockey Hotel menu is one example that has it all. The main aim of a menu card is to provide details about the various cuisines a restaurant offers. The food items are presented in a unique way conveying the customers about the quality and ingredients that go inside it. A properly engineered menu markets the offerings and thus increases the revenue. Menu psychology technique helps in increasing the profitability of the restaurant. La carte menus, static menus, cycle menus, fixed menus, and du jour menus are types of menus. The word “LA carte” is not exclusively used for food it is also used to refer to other things as well. A La Carte menu means as per the menu or card. The prices of items are separately charged. Customers can choose the items and combine them as they want. The word “LA carte” is not exclusively used for food it is also used to refer to other things as well. A La Ca