Steps for Planning a Master Menu

Question 1

Master Menu: Step 1

Answer 1

Plan dinner entree for entire cycle

Question 2

Master Menu: Step 2

Answer 2

Plan luncheon entree or main dishes

Question 3

Master Menu: Step 3

Answer 3

Starchy items appropriate w/ entrees

Question 4

Master Menu: Step 4

Answer 4

Salads, vegetables, accompaniments, and appetizers

Question 5

Master Menu: Step 5

Answer 5

Desserts and breads for both lunch and dinner

Question 6

Master Menu: Step 6

Answer 6

Breakfast and other items

Question 7

Menu Psychology

Answer 7

A technique used to influence the sale of foods served.
To sell items: position in first and last position within a category.
Three-fold menu: center is the prime menu sales area

Question 8

Menu Engineering

Answer 8

Developing menus with the goal to encourage customers to buy certain items (psychology/influence)

STAR - high profit, high popularity
DOG - low profit, low popularity
PUZZLE - high profit, low popularity
PLOWHORSE - low profit, high popularity

Question 9

STAR

Answer 9

High profit, high popularity

Question 10

DOG

Answer 10

Low profit, low popularity

Question 11

PUZZLE

Answer 11

High profit, low populary

Question 12

PLOWHORSE

Answer 12

Low profit, high popularity

Question 13

Calculating popularity (menu mix)

Answer 13

of particular items sold / total number of all items sold

Question 14

Calculating profitability (contribution margin)

Answer 14

Selling price - menu item’s food cost

Question 15

Benchmarking

Answer 15

Purpose is to determine what can be done better;
compares satisfaction levels to those of other facilities which are considered “best in class”