CRM Menu Engineering & Development 2 — Questions and Answers
Question 1: When developing a new menu, which approach best ensures items are operationally feasible?
- Selecting dishes based solely on current food trends
- Considering kitchen capacity, staff skill level, and equipment availability (Correct answer)
- Copying successful items from competitor menus
- Maximizing the number of menu categories to appeal to more guests
Correct answer: Considering kitchen capacity, staff skill level, and equipment availability
Operationally feasible menus align with what the kitchen can consistently execute given available staffing, equipment, and workflow during peak service.
Question 2: Menu psychology research suggests that prices listed without dollar signs tend to:
- Confuse customers about the actual cost
- Increase the perceived value of the restaurant
- Reduce the psychological impact of spending (Correct answer)
- Lower the average check size
Correct answer: Reduce the psychological impact of spending
Removing dollar signs reduces the 'pain of paying,' encouraging guests to focus on the dining experience rather than the monetary cost.
Question 3: A restaurant calculates its menu mix percentage by:
- Dividing total revenue by the number of menu items
- Dividing the number of times an item is sold by total covers and multiplying by 100 (Correct answer)
- Subtracting food cost from the selling price of each item
- Dividing the food cost by the item's selling price
Correct answer: Dividing the number of times an item is sold by total covers and multiplying by 100
Menu mix percentage reveals what share of all orders each item represents, which is the key popularity metric used in menu engineering.
Question 4: Which of the following best describes a 'cyclical menu'?
- A menu that changes based solely on customer feedback
- A menu that rotates on a set schedule such as weekly or monthly (Correct answer)
- A menu that features one featured item per day
- A menu used exclusively during special catering events
Correct answer: A menu that rotates on a set schedule such as weekly or monthly
Cyclical menus rotate on a predetermined schedule, balancing variety for repeat guests with operational consistency and purchasing predictability.
Question 5: When pricing a new menu item, which method sets the selling price based on a desired food cost percentage?
- Competitive pricing
- Cost-plus pricing (Correct answer)
- Value-based pricing
- Psychological pricing
Correct answer: Cost-plus pricing
Cost-plus pricing divides the item's food cost by the target food cost percentage to determine the minimum viable selling price.
Question 6: What is the recommended food cost percentage range for most full-service restaurants?
- 5–15%
- 28–35% (Correct answer)
- 45–55%
- 60–70%
Correct answer: 28–35%
Most full-service restaurants target a food cost of 28–35% to maintain profitability while offering quality ingredients and reasonable menu prices.
Question 7: Which menu type offers the most operational efficiency for high-volume, quick-service restaurants?
- À la carte menu with unlimited customization
- Table d'hôte prix fixe menu with multiple courses
- Limited or focused menu with fewer items (Correct answer)
- Tasting menu with 10 or more courses
Correct answer: Limited or focused menu with fewer items
A limited menu reduces prep complexity, speeds service, minimizes waste, and allows staff to master a smaller number of dishes — ideal for high-volume operations.
CRM Menu Engineering & Development 2
When developing a new menu, which approach best ensures items are operationally feasible?