In what way can a prix fixe menu be advantageous for a restaurant?

A prix fixe menu can be advantageous for a restaurant primarily because it allows for less food waste. By offering a set menu with specific courses at a fixed price, restaurants can better predict customer orders and manage inventory more effectively. This predictable ordering can lead to a more efficient use of ingredients, as the kitchen staff can prepare only the necessary amounts of each dish included in the prix fixe offering.

When restaurants have a clearer picture of what they will be serving, it minimizes the likelihood of excess ingredients that could go unused and eventually spoil. This not only helps to reduce waste but can also lead to cost savings for the restaurant, as less food waste correlates directly with increased profitability.

The other options either suggest increases in operational costs or may not align logically with the concept of a prix fixe menu. For instance, requiring more staff for service contradicts the streamlined nature of a fixed menu, which typically allows for simpler service logistics. Similarly, a prix fixe menu does not inherently encourage a la carte ordering or rely on a diverse selection, as it presents a more focused dining experience with predetermined choices.