Menu Factors
This is a term that is defined as encompassing all of the characteristics and qualities of a business that most employees and customers would attribute to that company.
What is a BRAND?
This is the pricing strategy where all of the items are priced separately.
What is Ala Carte?
What is a Standarized Recipe?
This is the area of the menu where the readers eye is drawn. Restaurants will likely place high profit items in this area to boost profits.
What is the Hot Zone?
If a recipe serves 24 portions and the total preliminary recipe cost is $57.60, this is the preliminary cost per portion.
What is $ 2.40?
This is the term for someone or something that holds a vested interest in the success of your company. This could be employees, investors, and even vendors.
What are Stakeholders?
This type of menu is a series of courses that are designed by the chef and usually highlight a talented chefs skills.
What is a tasting menu?
This menu pricing method is where you start with price and work your way backwards to get you most maximum allowable purchase cost. "Dollar menu" items at a fast food operation are likely priced using this method.
What is Base Price method?
What is 12 to 14?
Carrots weighing 24 oz are peeled, trimmed, and sliced down to 19 oz. This is the yield percentage for these carrots.
What is 79%
This is the type of study that compiles data about the certain population in a given area. It usually pertains to information about age, gender, marital status and other data.
What is a Demographic Study?
This kind of menu rotates a series of menu items over a period of time. It balances a business's need for efficiency with the customers' need for variety.
What is a cycle menu?
This is the term for the form an ingredient takes after it has been prepped by the kitchen.
What is an Edible Portion or (EP)?
This is the term given by the National Restaurant Association outlines eleven areas that should be accurate at all costs to avoid false advertising.
What is "Truth-in-Menu" or "Accuracy-in-Menu"?
A menu has five items in the entrée category. Over a period of time, the fish sells 100 portions, the chicken sells 300 portions, the beef sells 400 portions, the pork sells 200 portions, and the veal sells 100 portions. This is the average number of each item sold for this menu category?
What is 220?
This is the term for when a chef uses the scraps from one dish in another dish, or when one ingredient is applied to many dishes on the menu.
What is Product Utilization?
This pricing method offers all courses at one fixed cost per guest.
What is Prix Fixe?
This is the term for the tool for comparing the relative sizes between EP and AP.
What is Yield Percentage?
This is the menu engineering term given to a menu item that has a high popularity and low profitability.
What is a Plowhorse?
In a month, a business has $104,000 in sales and $16,000 in food and beverage costs. If it sees 12,000 customers in that month, this will be its gross profit per customer.
What is $ 7.33?
This technique, utilized in semi a la carte pricing styles, combines main dishes, sides and sauces in one price to speed up ordering and encourages higher sales.
What is bundling?
In Menu Planning, this is a study of likely competitors in a local market.
What is a Competitive Analysis?
This is the term given to a figure that represents the additional cost to a recipe for any ingredients that are not specifically listed with an amount in the recipe. It is always written as a percentage and is added equally to all menu item costs.
What is Spice Factor?
This menu engineering term is given to a menu item that has low popularity but high profitability.
What is a Puzzle?
Using the food cost percentage method, if a menu item has a food cost per portion of $3.73 and a food cost percentage of 29.2%, then this would be its preliminary sales price.
What is $12.77?