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 49-channel subscription bundle being switched to an la carte scheme. The researchers concluded that subscribers would pay 103.0% more in fees passed on by distributors, while consumer welfare would likely be worse, changing between -5.4% and 0.2%. Part of the reason is efficiency: some distribution costs are fixed whether a distributor provides a few channels or many. If fewer people subscribe, the base subscription rate is likely to go up. In addition, programmers would receive less revenue in carriage fees and advertising revenues, and would look to its remaining viewers to make up the difference. However, some subscribers would benefit