Topic A: Menu Development

Question 1

___________ is a type of menu that does not change daily or seasonally

Answer 1

Static menu

typically grouped by appetizers, entrees, salads, desserts, etc

Question 2

___________ is a menu that has the specials for the day

Answer 2

Du jour menu

Offers flexibility for small and busy restaurants
May apply to a single special item in conjunction with the static menu

Question 3

___________ is a type of menu that may present an entire meal or several options within each meal category for a single price

Answer 3

Prix fix menu

Question 4

___________ is a menu type that is a bit more upscale that prix fixe menus and it may vary in entree price

Answer 4

Table d’hote menu

Question 5

___________ is a menu type that prices each food item separately

Answer 5

A la carte

Instead of the entree items accompanied by sides, customers will order each item separately

Question 6

___________ indicates the profitability of a menu

Answer 6

contribution margin

Question 7

___________ is a type of menu item that is very population but does not bring in a lot of money

Answer 7

Plow horse

Can create a more profitable version by:
improving the item’s appearance
decreasing portion size (easiest)
decreasing food cost

Question 8

___________ is a type of menu item that is high in profit and high in sales

Answer 8

Star

Question 9

___________ is a type of menu items that doesn’t sell much but is profitable when it does sell

Answer 9

Puzzle

Can improve popularity by:
reducing selling price
featuring it as a special
giving it top priority on the menu
offering a smaller portion size

Question 10

___________ is a type of menu item that is low in profit and low in sales

Answer 10

Dog

To improve profitability:
Assess if the item is customer specific- if so, move to “hidden” spot on menu
If not customer specific, try increasing selling price

Question 11

_____________ of a menu item is calculated by dividing the sales of an item by total sales

Answer 11

Popularity index

Question 12

___________ of a menu item is calculated by calculating the profit and then dividing it by the total profit

Answer 12

Profit contribution

Profit= selling price- food cost

Question 13

_____________ allows the manager to examine a menu item’s profitability and popularity so that proactive planning, recipe changes, and selling price decisions can be made

Answer 13

Menu engineering

Question 14

Can control menu cost by…

Answer 14

Making seasonal changes

Having the same menu across different avenues

Question 15

Can control food cost by…

Answer 15

Standardized recipes (reduces food waste)
Ingredient and portion control
Using proper measuring tools

Question 16

The three main methods used to forecast sales are…

Answer 16

Qualitative techniques
Time series and projection methods
Causal methods

Question 17

_____________ is a forecasting production method based on expert opinion and special events relevant to the industry

Answer 17

Qualitative techniques

May or may not consider historical data
Includes delphi method, market research, panel consensus, visionary forecast, and historical analogy

Question 18

_____________ is a forecasting production method that involves looking at patterns and changes in patterns using ONLY historical data

Answer 18

Time series and projection methods

Question 19

_____________ is a time series and projection method in which each point of the average is the average of N consecutive points prior

Answer 19

Moving average

Question 20

_____________ is a time series and projection method that is similar to moving average but gives more weight to recent data points

Answer 20

exponential smoothing

Question 21

_____________ is a forecast production method that includes regression models, econometric models, intention-to-buy surveys, and input output models

Answer 21

Causal methods