Deck 2: Menu Development

Question 1

Let's say your menu offers free-range chicken and organic beef entrée items on the menu. The vendor couldn't bring either this week. What can you do?

A) Substitute more economical chicken and beef products
B) Substitute more expensive chicken and beef products
C) Inform guests and allow them to decide whether they still want the item
D) Remind guests that free range and organic meats are healthier

Answer 1

C

Question 2

Which of the following elements must menu planning include?

A) Printing the menus from a template
B) Consulting with your competition
C) Training your vendors to bring the right ingredients
D) Considering menu type, menu nutrition, menu design

Answer 2

D

Question 3

How can you accurately calculate the menu cost of an item on your menu?

A) Using your menu recipes and the cost and amount of each ingredient
B) Remembering the cost of similar items at other restaurants where you've worked
C) Asking your vendors for their opinion of what it should cost
D) You cannot calculate menu costs because your vendors might change

Answer 3

A

Question 4

One advantage of a well-designed menu is that it eliminates the need to train the waitstaff regarding sales techniques.

Question 5

The menu is the primary food service sales tool.

Question 6

If your restaurant is very expensive and upscale, your menu must:

A) Feature organic and vegetarian items
B) Include a long wine list
C) Spell out dollar amounts instead of using numerals and dollar signs
D) Match your image

Question 7

In maintaining minimum standards, the customers' perceptions are of primary importance.

Question 8

One disadvantage of a combination menu is that it offers little opportunity for use of excess production.

Question 9

In designing a menu, which of the following should be considered?

A) Customers
B) Product availability
C) Skill level of staff
D) Kitchen design
E) All answers are correct

Question 10

Specials should generally be priced at lower-than-average contribution margins to ensure that they will sell.

Question 11

What is a good way to research your customers' preferences?

A) Look them up on the Internet
B) Guess what their preferences will be
C) Conduct a market survey of past, present, and potential customers
D) Ask your competition what their customers' preferences are

Question 12

Menu engineering should be used to help determine the placement of items on the menu.

Question 13

Which of these is an advantage to using a standard menu?

A) Standard menus allow for great flexibility from day to day
B) You don't need to select items for a standard menu, because these are created by a franchise owner
C) Because menu items remain the same, future sales are easier to predict
D) Such a menu offers suggestions to your guests, so your servers don't have to do so

Question 14

Menu cost and menu price are the same thing.

Question 15

Waitstaff can increase sales by which of the following means?

A) Presenting the specials using appetizing language
B) Offering wine pairings to go with the entrées
C) Making their offers to the customers at the appropriate times during the meal
D) All answers are correct

Question 16

One advantage of a daily menu is that it allows the manager to take advantage of special buys and to offer them as daily specials to the customer.

Question 17

When you barter goods and/or services, how are these accounted for in your sales?

A) Barter transactions should be accounted for at fair market value
B) Barter transactions are inherently illegal
C) Barter transactions cost you less, so you should account for them at cost
D) Barter transactions need not be accounted for, because no money changes hands

Question 18

Your menu doesn't have anything to do with your operational manner and processes of daily functioning.

Question 19

Waitstaff can also benefit directly from increased sales. Why is that?

A) Good salespeople can work in any industry
B) When sales increase, tips generally increase as well
C) Customers are more content when they have wine and dessert
D) Waitstaff enjoy additional training

Question 20

A menu should be laid out to flow in the same order as the items are served in a meal.

Question 21

How do you derive menu mix percentage?

Question 22

What does menu nutrition mean?

Question 23

What is indirect competition?

Question 24

What is the name of the menu that is common in schools and hospitals?

Question 25

What is menu design?

Question 26

Customers might still return even if they perceive your restaurant as too expensive. If they perceive your restaurant as unclean, will they return?

Question 27

What is barter?

Question 28

Define combination menu.

Question 29

Define a standard menu.

Question 30

Why do restaurants conduct market surveys?