The effect of wine on the menu planning of a la carte restaurants approaches to menu pricing and analys

Menu planning in restaurants requires the evaluation of many factors together, and many factors are effective in this process. The aim of this study is to determine the effect of wine on menu planning and menu pricing methods in restaurantsIn the study, semistructured interview and content analysis techniques were used together for menu planning of a la carte restaurants, and open-ended questions were asked to the participants. According to the results obtained, wine is significantly effective in menu planning and creating a menu based on wine is a technique used. The results of the study show that menu and wine harmony is one of the important issues for restaurants. One of the results of the study is that wine affects pricing processes in menu planning. The results of this research are limited to the responses given by individuals who participated in the qualitative research.