Practice Test Geeks(CRM) Certified Restaurant Manager Practice Test
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Menu Engineering & Development Flashcards

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

Read the first 7 Menu Engineering & Development flashcards as text

  1. Which strategy should a manager most commonly use to address a 'Dog' menu item?

    Answer: Remove it from the menu or replace it with a higher-performing option

    Dogs have both low popularity and low profitability, making them strong candidates for removal since they consume kitchen resources without adequate return.

  2. A restaurant wants to reduce menu decision fatigue for guests. Which approach is most effective?

    Answer: Organizing items into clearly defined categories with a limited number of choices per category

    Clear categorization with focused choices reduces cognitive overload, helping guests make decisions faster and with greater confidence.

  3. The term 'menu rationalization' refers to:

    Answer: Streamlining the menu by removing low-performing or redundant items

    Menu rationalization involves strategically reducing menu size to improve operational efficiency, reduce waste, and focus resources on profitable, popular items.

  4. When writing menu item descriptions, which technique most effectively increases perceived value and drives sales?

    Answer: Using sensory and evocative language that highlights preparation methods and quality sourcing

    Sensory descriptions such as 'slow-braised,' 'hand-crafted,' or 'locally sourced' create appetite appeal and help justify premium price points.

  5. What is the primary purpose of conducting a quarterly menu performance analysis?

    Answer: To evaluate which items should be promoted, repriced, or removed based on current sales and cost data

    Regular menu analysis ensures the menu remains aligned with current customer demand and profitability goals using up-to-date sales mix and food cost data.

  6. A menu item has a food cost of $4.50 and sells for $15.00. What is its food cost percentage?

    Answer: 30%

    Food cost % = ($4.50 ÷ $15.00) × 100 = 30%, which falls within the typical target range of 28–35% for full-service restaurants.

  7. Which of the following is a key operational benefit of offering a prix fixe (fixed price) menu?

    Answer: It simplifies kitchen operations, reduces food waste, and makes food cost control more precise

    Prix fixe menus streamline prep and purchasing through predictable demand, reduce waste, and make food cost management significantly more accurate.