CRP Menu Development & Engineering Flashcards
6 cards from real CRP practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 6 CRP Menu Development & Engineering flashcards as text
What is the recommended maximum food cost percentage for a full-service restaurant to remain profitable?
Answer: 28–32%
Most full-service restaurants target a food cost percentage between 28–32% to maintain healthy margins.
Which technique involves listing a beverage or appetizer alongside a main course to increase the average check?
Answer: Suggestive selling / upselling
Suggestive selling trains staff to recommend complementary items, boosting the average guest check.
When a menu item is categorized as a 'Plow Horse' in menu engineering, what does that indicate?
Answer: High popularity but low profitability
Plow Horses sell well but generate thin contribution margins, making them candidates for price increases or recipe adjustments.
What is a standardized recipe primarily designed to ensure in restaurant operations?
Answer: Consistent quality, portion size, and food cost
Standardized recipes guarantee that every dish is prepared the same way every time, controlling quality and costs.
Which factor most directly impacts a menu item's contribution margin?
Answer: Food cost per portion
Contribution margin is directly affected by the food cost per portion — lower cost means higher margin at the same price.
What is the primary purpose of a menu cycle in a restaurant or foodservice operation?
Answer: Rotate offerings to reduce monotony and manage ingredient costs
A menu cycle rotates dishes over a set period to keep the menu fresh while leveraging seasonal ingredients and controlling inventory.