Per The microformats process this page is for collecting real world Best Practices for Examples Pages of restaurant menu publishing, publishing information about menu items (food) intended for human consumption in an organized manner, towards the development of a menu microformat.
Menus on the web have many of the same features as printed menus used in restaurants. They are a list of products organized by type. On the web, some menus include items on one page, with sections for different categories, e.g., appetizers, salads, main dishes, desserts, etc. On other sites, different menu sections are on different pages, e.g. /menu/salads, /menu/soups, etc. Some web site menus contain cocktails, either in a separate page or in its own section. Wine lists are quite common too, usually on a separate page.
There is no uniform set of category names. Some restaurants use "main dish", others denote main dish with "entree". Some use "starter", others "appetizer", to denote a first course. Also, larger menus often break up main dishes into categories, e.g., "pasta", "steak", etc. There are of course language differences, e.g., in French one finds "entrée" for first course and "plat principal" for the main dish.
Example menus are organized by size and geography.
French menus are sometimes organized by course instead of category, i.e., entrée (first course), plat principal (main course), and dessert. Many French restaurants offer à la carte and prix fixe menus. À la carte are structured like American menus, with individually priced items. Prix fixe menus are priced per person, with sections for each course that offer a limited number of choices.
Each item on Break's menu have a name, description, and price. Some also include tags like "Végétalien" (vegan) and épicé (spicy). The categories are simplified: plats (plates), sides, and desserts. There is also a sections for drinks, broken up into several subsections: cocktails, wine, beer, aperitifs, etc.
Benoit has two different menus. One is a prix fixe lunch menu with three unnamed, implicit sections for first course, main course, and dessert. Each section offers three choices. The ]https://www.benoit-paris.com/sites/default/files/menus/2020_01_16_benoit_paris_-_carte_food_truffe_fr.pdf à la carte menu] has sections like hors d'œuvre froids (cold appetizers), poissons (fish), viandes (meat), etc.
T.S. McHugh's Irish Pub
This pub menu's items have a name, description, and price. The beers on the menu include a name, two prices (one for pint, one for pitcher), and two pieces of information: ibus and abv.
Sal Y Limon
Sal Y Limon's menu is one page that changes when you click different categories. Each item has only a name and description, no price.
The menu at Canlis has only name and description for each item.
Tavolata's menu items each have a name, price, and description.
Large restaurants/chains must supply nutritional information on their menus. All the entries in this section show calories for each menu item.
They use one page, where the url changes as you scroll. Each part works the same. The sandwiches section to take one example has a list of items with name, picture, price, and calories, and, when you hover a mouse pointer over it, order buttons.
Their menu is spread out over several pages. The menu for steaks is a good example. Each menu item includes a name, a description, and calories. Photos of the items are linked, but not part of the initial view of the page. Also, there are no prices, presumably because the price changes by location. There are also options for many items, like adding a salad or ordering a larger portion.
The Olive Garden's dinner entrees menu (N.B. you may have to supply a location before they'll show you a menu) has a name, photo, price, and calories for each item, along with an order button, a bookmark-like "mark this as a favorite" button, and a tag if the item is "new".
Bertucci's menu is on one page, with sections for salads, soups, entrees, etc. Each section has a picture, but individual items do not. They contain only a name, description, and price.
third party services
Open Table is a third party reservation site that publishes information about each restaurant that uses their service. To take one example, here's T.S. McHugh's Pub on Open Table. The menu is duplicated from their web site.
Grub Hub is a delivery service. Like Open Table, it publishes menus for restaurants that they provide delivery for. For example, here's Grub Hub's Sal Y Limon menu. It has the same items as the restaurant's own website, though the Grub Hub version includes prices.