Menu Review

If my menu states I am serving a 16 oz NY strip and I only have a 14 oz NY strip it is okay to substitute without telling anyone.

• True
• False

What is a Menu?

• Prices of items being sold
• A list of items sold in a restaurant
• Food item
• I still don't know

Why were the truth in menu laws created?

• To protect the consumers from fraud
• To make it easy to sue a restaurant
• To protect the restaurant from fraud
• I still have no clue

Which of these is one of the five basic steps of creating a menu?

• Categorize menu items according to profit & popularity levels
• Being creative
• Finding someone else that has your vision to do it
• Finding time to do it

What is a puzzle item?

• high profitability & high popularity
• low profitability & high popularity
• high profitability & low popularity
• low profitability & low popularity

Which of these do you need to design a great menu?

• Use visual cues
• Clear, accurate & easy to read
• Use descriptions to set items apart
• All of these are correct

When opening a two page menu, the bottom of the left page is the first thing your eyes see.

• True
• False

What is an a la carte menu?

• Each item is separately priced
• Selling a protein with vegetables
• When you can purchase your appetizer, entree & dessert for one price

What is a semi a la carte menu?

• Each item is separately priced
• Selling a protein with vegetables
• When you can purchase your appetizer, entree & dessert for one price

What is a prix fixe menu?

• Each item is separately priced
• Selling a protein with vegetables
• When you can purchase your appetizer, entree & dessert for one price