CRP CRP Menu Development & Engineering 2 — Questions and Answers
Question 1: What is the recommended maximum food cost percentage for a full-service restaurant to remain profitable?
- 28–32% (Correct answer)
- 45–50%
- 15–18%
- 38–42%
Correct answer: 28–32%
Most full-service restaurants target a food cost percentage between 28–32% to maintain healthy margins.
Question 2: Which technique involves listing a beverage or appetizer alongside a main course to increase the average check?
- Suggestive selling / upselling (Correct answer)
- Bundling pricing
- Loss-leader pricing
- Price anchoring
Correct answer: Suggestive selling / upselling
Suggestive selling trains staff to recommend complementary items, boosting the average guest check.
Question 3: When a menu item is categorized as a 'Plow Horse' in menu engineering, what does that indicate?
- High popularity but low profitability (Correct answer)
- Low popularity but high profitability
- High popularity and high profitability
- Low popularity and low profitability
Correct answer: High popularity but low profitability
Plow Horses sell well but generate thin contribution margins, making them candidates for price increases or recipe adjustments.
Question 4: What is a standardized recipe primarily designed to ensure in restaurant operations?
- Consistent quality, portion size, and food cost (Correct answer)
- Creative flexibility for line cooks
- Faster table turnover
- Reduced need for management oversight
Correct 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.
Question 5: Which factor most directly impacts a menu item's contribution margin?
- Food cost per portion (Correct answer)
- Menu item description length
- Number of ingredients used
- Plating style chosen
Correct 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.
Question 6: What is the primary purpose of a menu cycle in a restaurant or foodservice operation?
- Rotate offerings to reduce monotony and manage ingredient costs (Correct answer)
- Change prices seasonally to match inflation
- Train new kitchen staff on recipes
- Comply with local health department rules
Correct 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.
CRP CRP Menu Development & Engineering 2
What is the recommended maximum food cost percentage for a full-service restaurant to remain profitable?