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Menu Planning and Engineering Flashcards

7 cards from real CCC practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.

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  1. A menu item has a contribution margin of $14, while the menu's average contribution margin is $11. Its menu mix is below the popularity threshold. This item is a:

    Answer: Puzzle

    Above-average margin combined with below-average popularity defines a Puzzle.

  2. Which tactic uses price anchoring to make mid-priced items appear more attractive?

    Answer: Placing a high-priced premium item near the top of the category

    An expensive anchor item makes surrounding prices seem more reasonable, nudging guests toward profitable mid-priced choices.

  3. A static menu differs from a cycle menu in that a static menu:

    Answer: Offers the same items every day, while a cycle menu rotates on a set schedule

    Static menus stay constant day to day, whereas cycle menus repeat a planned rotation over a defined period.

  4. If overall food cost percentage is rising while sales are flat, which menu engineering response is most appropriate first?

    Answer: Re-cost all recipes and analyze the sales mix to find margin leaks

    Accurate recipe costing plus sales-mix analysis pinpoints which items are eroding margin before making broad changes.

  5. Why can a low food cost percentage still be less desirable than a higher one on a specific item?

    Answer: Because a higher-cost item may contribute more gross profit dollars per sale

    You bank dollars, not percentages; a steak at 38% cost may contribute far more margin dollars than pasta at 18%.

  6. When writing menu item descriptions to increase sales of high-margin dishes, the most effective approach is to:

    Answer: Use specific, appealing sensory and origin language for those items

    Vivid, specific descriptions draw attention and increase perceived value, steering guests toward targeted items.

  7. In planning a menu for a health-care or institutional setting, the factor that takes on greater importance than in a commercial restaurant is:

    Answer: Meeting defined nutritional requirements for the population served

    Noncommercial menus must satisfy dietary and nutritional standards for their specific populations, which drives planning decisions.