À la carte À la carte In restaurants, à la carte is the practice of ordering individual dishes from a menu in a restaurant, as opposed to "table d'hôte", where a set menu is offered. It is an early 19th century loan from French meaning "according to the menu". The individual dishes to be ordered may include side dishes, or the side dishes may be offered separately, in which case, they are also considered "à la carte". The earliest examples of "à la carte" are from 1816 for the adjectival use ("à la carte meal", for example) and from 1821 for the adverbial
A la carte pay television opponents have also cited economics, arguing that the perceived cost savings of a la carte pricing would be illusory for most subscribers and dramatically reduce revenues for programmers. A December 2013 analysis of the U.S. market by investment bank and asset management firm Needham & Company concluded an a la carte scheme would cut $80 billion to $113 billion of consumer value from the industry, cost at least $45 billion in advertising, and eliminate at least 124 channels and some 1.4 million media-related jobs. The firm based its estimates on the assumption that the average annual operating cost of an