1-What is the main goal of using a restaurant management system for menu engineering?
Answer
A
B
C
D
A. To improve customer satisfaction
B. To maximize restaurant profit potential
C. To reduce food waste
D. To enhance staff training
2-What does the speaker suggest you should have for menu engineering?
Answer
A
B
C
D
A. Outdated recipe costs and cards
B. A marketing strategy
C. Current up-to-date recipe costs and cards for every menu item
D. A comprehensive customer feedback system
3-What report is necessary from a point of sale system for menu engineering?
Answer
A
B
C
D
A. Employee attendance report
B. Customer satisfaction report
C. Product mix (pmix) report
D. Inventory report
4-Which tool does the speaker recommend for analyzing menu data?
Answer
A
B
C
D
A. A sophisticated CRM system
B. A paper-based record system
C. A menu engineering tool like a spreadsheet or food costing software
D. A financial accounting software
5-What is the name of the spreadsheet mentioned by the speaker that combines software and spreadsheet features?
Answer
A
B
C
D
A. Menu Engineering Expert
B. Recipe Cost Monitor
C. Sales Tracker Pro
D. Menu Profitability Monitor (MPM)
6-What are some of the key data points that should be provided by a menu profitability monitor?
Answer
A
B
C
D
A. Recipe cost, sale price, number of items sold, cash contribution, mix percentage, and average daily sales units
B. Employee shifts, customer feedback, daily specials, and marketing expenses
C. Table turnover rate, customer demographics, and social media engagement
D. Staff performance, utility costs, and annual revenue
7-What is the first step in the menu engineering process as described in the video?
Answer
A
B
C
D
A. Increase the prices of all menu items
B. Sort your report by menu category and each category in descending order
C. Reduce the portion sizes of high-cost items
D. Survey customers about their favorite dishes
8-What should be done with high food cost items according to the video?
Answer
A
B
C
D
A. Ignore them
B. Look for costing, pricing, or recipe costing card mistakes
C. Reduce their portion sizes significantly
D. Replace them with lower-cost alternatives
9-What is the recommended action for the top 1-3 selling items in each category?
Answer
A
B
C
D
A. Remove them from the menu
B. Decrease their prices
C. Raise their prices
D. Leave them unchanged
10-What should be considered for items that sell one or less per day?
Answer
A
B
C
D
A. Promoting them more heavily
B. Dropping them from the menu
C. Reducing their prices
D. Increasing their portion sizes
11-When removing an item from the menu, what should be done with its regular customers?
Answer
A
B
C
D
A. Notify them individually
B. Compensate them with discounts
C. Direct them to other menu items
D. Offer them alternative seating
12-What can be used to change the menu mix according to the video?
Answer
A
B
C
D
A. Social media campaigns
B. Menu merchandising strategies such as eye movement, boxing an item, or using pictures
C. Staff training sessions
D. Reducing portion sizes
13-How should the success of menu changes be evaluated?
Answer
A
B
C
D
A. By comparing customer feedback before and after changes
B. By monitoring food cost and cash contribution as changes are made
C. By increasing the overall menu prices
D. By expanding the menu options
14-What does the speaker say about lowering food costs?
Answer
A
B
C
D
A. It's always necessary to lower food costs
B. Lowering food costs can sometimes harm the restaurant's reputation
C. The focus should be on increasing cash contribution rather than always lowering food costs
D. Lowering food costs is the only way to increase profits
15-What should be done to ensure the consistency of rarely sold items?
Answer
A
B
C
D
A. Increase their price
B. Train cooks specifically for these items
C. Remove them from the menu
D. Use pre-made ingredients
16-According to the video, what is essential for restaurant owners to experience as business owners?
Answer
A
B
C
D
A. More interaction with customers
B. Higher revenue margins
C. Time away from the restaurant
D. Frequent menu changes
17-What is offered at the end of the video for restaurant owners?
Answer
A
B
C
D
A. A free training course on how to own a restaurant that doesn't depend on them
B. A discount on the next purchase
C. A subscription to a culinary magazine
D. A free consultation with a menu engineering expert
Check
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