CRP Menu Development & Engineering Flashcards

What does 'plate cost' refer to when pricing a menu item?

Answer: The total food cost of all ingredients in one serving

Plate cost is the sum of every ingredient's cost in a single portion, used to determine the minimum viable selling price.

Which menu item category in the engineering matrix should a manager consider removing or repositioning?

Answer: Dog (low popularity, low profitability)

Dogs underperform on both metrics and are prime candidates for removal to simplify the menu and reduce waste.

What is the purpose of including vivid, descriptive language in menu item descriptions?

Answer: Increase perceived value and encourage guests to order the item

Descriptive menu language creates sensory appeal and raises the perceived value, making guests more willing to pay the listed price.

A restaurant conducts a menu analysis and finds an item has a 40% food cost. What should management first consider?

Answer: Increasing the selling price or reducing portion size

A 40% food cost exceeds the typical 28–32% target, so raising the price or trimming the portion are the standard corrective actions.

What is 'cross-utilization' of ingredients in menu development?

Answer: Using the same ingredient across multiple menu items to reduce waste and purchasing cost

Cross-utilization means one ingredient (e.g., roasted chicken) appears in several dishes, reducing spoilage and simplifying ordering.

Which US regulation requires chain restaurants with 20 or more locations to display calorie counts on menus?

Answer: FDA menu labeling rule under the Affordable Care Act

The FDA's menu labeling rule (effective 2018) requires covered chain restaurants to post calorie information on standard menus.