CCC Menu Planning and Engineering 2

Question 1

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

Accepted Answer

Plowhorse

Answer

Plowhorses sell well but contribute little profit per portion, so they typically need repricing or cost reduction.

Question 2

A chef wants to improve the profitability of a Puzzle item without removing it. Which action is most appropriate?

Accepted Answer

Reposition it to a high-visibility spot on the menu and have servers suggest it

Answer

Puzzles are high-margin but low-popularity, so increasing visibility and suggestive selling boosts sales of an already profitable item.

Question 3

Which formula correctly calculates an item's contribution margin?

Accepted Answer

Selling price minus food cost

Answer

Contribution margin is the gross profit per item: menu price minus the plate (food) cost.

Question 4

A restaurant's dinner menu has an average check target of $45. Which planning error would most directly threaten that target?

Accepted Answer

Clustering most entrée prices far below the target range

Answer

If most entrées are priced well below the target, the achievable average check will fall short regardless of other factors.

Question 5

When planning a menu for a banquet operation, the most critical constraint to evaluate first is:

Accepted Answer

Kitchen equipment capacity and production capability

Answer

Menu items must be executable at volume with the available equipment, staff, and space before any other consideration.

CCC Practice Test