The Anatomy of a Lunch Menu

I. Starters

The opening act: bruschetta, hummus and pita, spring rolls, chicken wings, shrimp cocktail, nachos, edamame. Starters should arrive fast and wake up the appetite — small, shareable and simpler than what follows. On a lunch menu they double as the light-eater's whole meal, so include at least one substantial option.

II. Soups

Tomato basil, chicken noodle, clam chowder, minestrone, French onion, butternut squash, miso, tortilla soup. Soup is the highest-margin, most comforting section on many lunch menus, and a daily soup special is the simplest du jour play in the book. Offer cup and bowl sizes where it makes sense.

III. Salads

Caesar, Greek, Cobb, caprese, quinoa tabbouleh, Thai mango, spinach and strawberry, niçoise. The modern lunch salad is often a full meal — grain or protein on greens — rather than a side. Keep dressings on the side for takeout, and always offer a protein add-on.

IV. Sandwiches & wraps

The backbone of the working lunch: club, BLT, reuben, chicken Caesar wrap, falafel wrap, bánh mì, caprese panini, tuna melt, buffalo chicken wrap. Portable, familiar and fast. A "half sandwich and cup of soup" combination remains one of the most ordered lunch formats in existence.

V. Bowls

The decade's defining lunch format: poke bowls, burrito bowls, Buddha bowls, teriyaki chicken bowls, bibimbap, Mediterranean grain bowls. A base (rice, quinoa, greens), a protein, vegetables and a sauce — infinitely riffable, naturally photogenic and easy to make dietary-friendly.

VI. Mains & entrées

The center of the plate for heartier appetites: burgers, fish tacos, pad thai, butter chicken, grilled salmon, fettuccine alfredo, chicken parmesan. Lunch mains should be slightly lighter and faster than dinner entrées — guests have afternoons to get through.

VII. Sides

French fries, sweet potato fries, coleslaw, garlic bread, roasted vegetables, couscous, onion rings, side salads. Sides are where menus quietly make their money and where dietary needs are most easily met — most sides are naturally vegetarian.

VIII. Desserts

Tiramisu, panna cotta, chocolate cake, churros, baklava, key lime pie, ice cream sundaes. Lunch desserts should be small and not-too-sweet — the afternoon-slayer is real. Two or three excellent options beat a long list.

IX. Beverages

Iced tea, lemonade, sparkling water, fresh juices, iced coffee, lassi, virgin mojitos. Often an afterthought, never unnoticed — a house-made lemonade or iced tea program can define a lunch spot as surely as its sandwiches.

How the categories combine

See these categories filled with real dishes: compose a menu in any format and cuisine, or learn what each format promises before you choose.