CRM Menu Engineering & Development 2

Question 1

When developing a new menu, which approach best ensures items are operationally feasible?

Accepted Answer

Considering kitchen capacity, staff skill level, and equipment availability

Answer

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:

Accepted Answer

Reduce the psychological impact of spending

Answer

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:

Accepted Answer

Dividing the number of times an item is sold by total covers and multiplying by 100

Answer

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'?

Accepted Answer

A menu that rotates on a set schedule such as weekly or monthly

Answer

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?

Accepted Answer

Cost-plus pricing

Answer

Cost-plus pricing divides the item's food cost by the target food cost percentage to determine the minimum viable selling price.

(CRM) Certified Restaurant Manager Practice Test

(CRM) Certified Restaurant Manager Practice Test

CRM Menu Engineering & Development 2