CRP CRP Menu Development & Engineering 1 — Questions and Answers
Question 1: What is menu engineering primarily used to analyze?
- Profitability and popularity of menu items (Correct answer)
- Staff scheduling efficiency
- Kitchen equipment costs
- Supplier delivery schedules
Correct answer: Profitability and popularity of menu items
Menu engineering analyzes each item's profitability and sales popularity to optimize the menu mix.
Question 2: In menu engineering, a 'Star' item is characterized by which of the following?
- High popularity and high profitability (Correct answer)
- Low popularity and high profitability
- High popularity and low profitability
- Low popularity and low profitability
Correct answer: High popularity and high profitability
Stars are the best menu items — they sell frequently and generate strong contribution margins.
Question 3: Which menu pricing strategy sets prices based on what competitors charge for similar items?
- Competitive pricing (Correct answer)
- Cost-plus pricing
- Value-based pricing
- Psychological pricing
Correct answer: Competitive pricing
Competitive pricing benchmarks menu prices against similar restaurants in the same market.
Question 4: What does 'contribution margin' mean in the context of menu costing?
- Selling price minus food cost of the item (Correct answer)
- Total revenue minus total labor costs
- Gross profit divided by menu item count
- Food cost percentage multiplied by sales
Correct answer: Selling price minus food cost of the item
Contribution margin is the amount each menu item contributes toward covering overhead after its food cost is subtracted.
Question 5: A restaurant's food cost percentage is calculated by dividing food cost by which figure?
- Food sales revenue (Correct answer)
- Total restaurant revenue
- Number of covers served
- Total operating expenses
Correct answer: Food sales revenue
Food cost percentage = (food cost ÷ food sales revenue) × 100, a key metric for menu pricing.
Question 6: Which menu design principle suggests placing high-profit items in the upper-right area of the menu?
- Eye movement pattern / golden triangle (Correct answer)
- Z-pattern reading
- F-pattern layout
- Visual hierarchy anchoring
Correct answer: Eye movement pattern / golden triangle
Research shows diners' eyes naturally gravitate to the upper-right and center areas, known as the 'golden triangle.'
CRP CRP Menu Development & Engineering 1
What is menu engineering primarily used to analyze?