Comparative analysis of existing menu types in public catering enterprises

This article analyzes the most common types of menus presented at catering establishments, namely: a menu made on paper; a menu-scoreboard; a menu that is broadcast on displays and an electronic menu by QR code. A brief description of each type is presented, the scope of application, advantages and disadvantages of use are indicated. Based on the results of the analysis, it was concluded that each type of menu design is good in its own way and reflects the specifics of a particular type of catering enterprise.