Menu Planning & Kitchen Management Flashcards

A restaurant's food cost percentage target is 30%. If a dish costs $4.50 in ingredients, what should its menu price be?

Answer: $15.00

Menu price equals food cost divided by target percentage: $4.50 / 0.30 = $15.00.

In menu engineering, an item with high popularity but low contribution margin is classified as a:

Answer: Plowhorse

Plowhorses sell well but earn little per sale, so they are candidates for repricing or cost reduction.

Which scheduling approach best controls labor cost while maintaining service quality during fluctuating business volume?

Answer: Staggered shifts based on forecasted covers

Staggering shifts to match forecasted covers aligns labor hours with actual demand.

A cycle menu is most appropriate for which type of operation?

Answer: A hospital or institutional foodservice

Cycle menus rotate on a set schedule, which suits institutions serving the same guests daily.

When calculating a recipe's cost, the yield percentage of raw produce is used to determine the:

Answer: Edible portion (EP) cost

Dividing AP cost by yield percentage gives the true edible portion cost after trim loss.

Which practice most directly reduces food waste in a production kitchen?

Answer: Producing to par levels based on sales history

Par-level production tied to sales history matches output to demand and minimizes overproduction.

A chef notices the walk-in cooler is at 45°F (7°C). What is the correct first action?

Answer: Check and log the temperature, move TCS foods to a working unit, and call for repair

TCS foods must be kept at 41°F or below, so protecting product and documenting the issue comes first.