CFSP Menu Planning 5

Question 1

Which regulatory body requires that chain restaurants with 20 or more locations post calorie counts on menus in the US?

Accepted Answer

FDA under the Affordable Care Act menu labeling rule

Answer

The FDA's menu labeling rule (part of the ACA) requires chains with 20+ locations to display calorie information on menus and menu boards.

Question 2

A 'Plowhorse' item on the menu engineering matrix is best described as:

Accepted Answer

High popularity, low contribution margin

Answer

Plowhorses sell frequently but generate thin margins—often candidates for price increases or cost reduction efforts.

Question 3

Which approach to dessert menu planning tends to increase dessert attachment rates most effectively?

Accepted Answer

Upselling desserts verbally during the meal and displaying visual dessert menus or carts

Answer

Early verbal suggestion and visual presentation (e.g., dessert carts, tablets) prime guests to save room and increase dessert purchase rates.

Question 4

A foodservice operator is evaluating whether to add a new entrée. Which data point is least relevant to that menu decision?

Accepted Answer

The operator's personal favorite cuisine

Answer

Menu decisions should be driven by financial analysis, guest data, and operational feasibility—not personal taste preferences.

Question 5

What is the main advantage of limiting the number of menu items (menu streamlining)?

Accepted Answer

It reduces ingredient inventory, prep complexity, and waste while focusing on quality

Answer

Fewer SKUs mean fewer ingredients to stock, simpler prep, lower spoilage, and the ability to execute each item at a higher quality level.

(CFSP) Certified Foodservice Professional Practice Test