CRP CRP Menu Development & Engineering 2

Question 1

What is the recommended maximum food cost percentage for a full-service restaurant to remain profitable?

Accepted Answer

28–32%

Answer

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?

Accepted Answer

Suggestive selling / upselling

Answer

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?

Accepted Answer

High popularity but low profitability

Answer

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?

Accepted Answer

Consistent quality, portion size, and food cost

Answer

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?

Accepted Answer

Food cost per portion

Answer

Contribution margin is directly affected by the food cost per portion — lower cost means higher margin at the same price.

(CRP) Certified Restaurant Professional Practice Test