ProStart Level 2: Chapter 2: Menu Management
Menu board
A menu presented on blackboards, whiteboards, or directly on the walls or fixtures of an operation.
Spoken menu
A menu that is verbally presented to guests by staff members.
Prix fixe
A menu that offers a choice of appetizer, full entrée with sides, and a dessert for one price.
Limited
A menu that offers only a few selections.
Sales mix analysis
An analysis of the popularity and the profitability of a group of menu items.
Cyclical
Chefs or managers change the menu items after a certain period of time on this type of menu.
In the order in which the food is eaten
How most restaurants commonly organize the food on their menus.
Layout
How the menu is categorized and sequenced.
Daily specials menu
In the United States, a du jour menu is often presented as this.
Plow horse
Menu item classification is popular but less profitable.
Profit
The amount of money remaining for an operation after expenses have been paid.
Remove it from the menu.
The best solution if a restaurant has a dog on the menu.
Decrease its price.
The best solution to helping out a puzzle menu item.
Physical layout
The characteristic of an operation often determines the kind of menu that the chefs will be most capable of producing efficiently.
Margin
The difference resulting from revenue minus preparation and overhead costs.
Table d'hôte
The menu similar to a prix fixe menu that bundles various elements into one package.
Sales volume
The number of times an item is sold in a time period.
Du jour
The type of menu lists the menu items that are available on a particular day.
Limited time offer
The type of menu offers menu items only for a short period of time.
Fixed
The type of menu offers the same items every day.
À la carte
The type of menu prices each item separately.
Quick-service restaurants
The type of operation frequently offers a limited menu.
Star
These menu items are both popular and profitable.
Dog
This menu item classification is both unpopular and unprofitable.
Contribution margin method
This method for pricing menu items uses operation-wide data to determine a dollar amount that must be added to each major menu item's food cost.
Menu engineering
This method of menu analysis systematically breaks down a menu's components to analyze which items are making money and which are selling.
Food cost percentage method
This pricing method sets the percentage of the menu price that the food cost must be and then divides the item's food cost by that percentage to develop the menu price.
California
This type of menu lists all meals available at any time of day and is often used by diners that are open 24 hours a day.
A menu.
What sales are initially won or lost through a guest's interaction with.
Of the day
What the French term "du jour" means.
Determines profitability
Why pricing a menu is a critical process for any operation.
Contribution Margin
selling price - variable cost
