à la carte
In gastronomy, the term à la carte (French: "according to the menu") denotes the free choice of dishes from the menu without a predetermined sequence of dishes ; the compilation can therefore be made individually.
For the kitchen of an à la carte restaurant, this means greater effort and greater uncertainty in planning, since à la carte dishes must be cooked and served in small quantities à la minute , i.e. at the same time on time for serving and there are far more ingredients to keep available than is the case, for example, if you only offer a few unchangeable menus.
In a figurative sense, à la carte means that a client is not bound by specifications when planning a house by an architect or when creating software by computer scientists, but can choose freely according to their own wishes and ideas.
Individual evidence
- ↑ à la carte in the Duden
- ↑ Paul Schönleben: Integral Logistics Management . Springer, 2004, p. 348 .