Prix fixe, simply refers to the French term, fixed price. The concept of the prix fixe menu originated within Europe’s culinary landscape and eventually, found its way to the United States and across the globe. Prix fixe menus are found most prevalent within fine dining restaurants but are now appearing at many more casual upscale venues who cater to a mid to upper level clientele.
The prix fixe menu, however, exists within many other restaurants as they are ideally utilized for many special occasions, such as Mother’s Day, Easter, and other prominent holidays. Using prix fixe menus on holidays betters the experience and allows for cooks to remain under control during busy hours. A prix fixe menu gives an establishment the opportunity to increase the check average and promote specials, especially dishes showcasing seasonal ingredients. What compromises these menus may include something equivalent to a three-course meal, such as an appetizer, entree, and a dessert with a fixed, per person price.
Depending on the establishment, the prix fixe menu may or may not include drinks within its pricing. Prix fixe menus may also include paired beverages for each dining course. While creating a limited amount of choices, the prix fixe menu is designed to eliminate stress in the kitchen that can overwhelm cooks when a menu offers an extensive list of options. Although the menu is limited, the prix fixe menu allows for restaurants to offer the ultimate dining experience by focusing their energy on finely executing dishes. In addition, the prix fixe allows cooks to experiment and showcase their finest dishes, as well as creating a way for guests to experiment with new offerings they might not have chosen otherwise.
Offering a prix fixe menu has a substantial amount of benefits. It is an excellent method for restaurants to increase guest satisfaction, quicken service, and potentially increase sales. With a prix fixe menu, guests are offered multiple courses instead of the standard off the menu choices where guests may only order one course. Therefore, the prix fixe becomes more appealing to consumers as they consider the perceived discounted price and deal of the offer. If the menu is adequately priced, though still a “deal”, it should optimize the sales of the establishment.
The prix fixe menu is also a considerable marketing opportunity to bring new customers in, as the menus display new creative and exclusive dishes of the restaurant. Not only does it create more promotions for current dishes, but it also allows for quicker service. With a prix fixe menu, customers make faster decisions on their dinner which may result in quicker service and more table turns. The menu may be limited, but the benefits to the establishment and experience offered to the guest is limitless.
Dive into this magazine, which features these admirable restaurants and their chefs:Chef Ross Pangilinan, Executive Chef of Terrace by Mix Mix – Costa Mesa
Steve Tsirtsis, Chef/Co-founder of Citrus City Grille – Orange
Rob Arellano, Proprietor of Descanso A Modern Taqueria – Costa Mesa
Chef Kenny Seliger, Chef de Cuisine of Henry’s Restaurant – Huntington Beach
Chef Zach Geerson, Executive Chef of Journeyman’s – Fullerton
Chef Gino Choi, Chef/Proprietor of OmG (Omakase by Gino) – Santa Ana