Menu Planning & Kitchen Management Flashcards

A menu item sells 400 portions monthly with a $6 contribution margin; a proposed replacement projects 250 portions at $9. Which decision framework applies?

Answer: Compare total contribution: $2,400 vs $2,250, so keep the original unless other factors justify the change

Total contribution (margin times volume) shows the original item earns more overall.

Which document tells cooks exactly what to prepare, in what quantity, and by when for the day's service?

Answer: The production sheet (prep list)

Production sheets translate forecasts into specific daily prep tasks and quantities.

A chef plans a spring menu change. When should training and tastings for service staff occur?

Answer: Before launch, so staff can describe and sell items accurately from day one

Pre-launch training ensures servers can guide guests and support the new menu immediately.

Inventory turnover for a well-run full-service restaurant kitchen is typically about:

Answer: 2 to 4 times per month

Turning inventory roughly weekly to biweekly balances freshness with purchasing efficiency.

Which action best prepares a kitchen for a sudden 20% increase in covers due to a nearby event?

Answer: Adjust the forecast, increase pars and staffing, and confirm extra deliveries in advance

Proactive forecasting, pars, staffing, and supplier coordination absorb predictable demand spikes.

A la carte menu pricing differs from table d'hote pricing in that a la carte:

Answer: Prices each item individually

A la carte lists and prices each dish separately, while table d'hote offers a fixed-price full meal.

When writing a job description for a new sous chef, which element is most critical for effective kitchen management?

Answer: Clearly defined responsibilities, reporting lines, and performance expectations

Clear duties and accountability prevent role confusion and enable fair performance evaluation.