Menu Engineering & Development Flashcards

When developing a new menu, which approach best ensures items are operationally feasible?

Answer: Considering kitchen capacity, staff skill level, and equipment availability

Operationally feasible menus align with what the kitchen can consistently execute given available staffing, equipment, and workflow during peak service.

Menu psychology research suggests that prices listed without dollar signs tend to:

Answer: Reduce the psychological impact of spending

Removing dollar signs reduces the 'pain of paying,' encouraging guests to focus on the dining experience rather than the monetary cost.

A restaurant calculates its menu mix percentage by:

Answer: Dividing the number of times an item is sold by total covers and multiplying by 100

Menu mix percentage reveals what share of all orders each item represents, which is the key popularity metric used in menu engineering.

Which of the following best describes a 'cyclical menu'?

Answer: A menu that rotates on a set schedule such as weekly or monthly

Cyclical menus rotate on a predetermined schedule, balancing variety for repeat guests with operational consistency and purchasing predictability.

When pricing a new menu item, which method sets the selling price based on a desired food cost percentage?

Answer: Cost-plus pricing

Cost-plus pricing divides the item's food cost by the target food cost percentage to determine the minimum viable selling price.

What is the recommended food cost percentage range for most full-service restaurants?

Answer: 28–35%

Most full-service restaurants target a food cost of 28–35% to maintain profitability while offering quality ingredients and reasonable menu prices.

Which menu type offers the most operational efficiency for high-volume, quick-service restaurants?

Answer: Limited or focused menu with fewer items

A limited menu reduces prep complexity, speeds service, minimizes waste, and allows staff to master a smaller number of dishes — ideal for high-volume operations.