Advanced Menu Engineering Quiz

If the restaurant wanted to maintain the same total contribution but serve only 200 covers next week, by what percentage would they need to increase the average contribution per cover?

• 20%

• 25%

• 35%

• 40%

Answer explanation

• B) 25% Calculation:

• Current contribution per cover = £3,963.17/250 = £15.85 per cover

• Target total contribution = £3,963.17

• For 200 covers: £3,963.17/200 = £19.82 needed per cover

• Percentage increase = (19.82 - 15.85)/15.85 × 100 = 25%

Compare the performance efficiency of starters versus desserts using the ratio of contribution percentage to sales mix percentage. Which category is more efficient at converting sales into contribution?

• Starters by 15%

• Desserts by 15%

• Starters by 22%

• Desserts by 22%

Answer explanation

• Answer: A) Starters by 15% Calculation:

• Starters: Total contribution % = 18.3% (1.3 + 8.4 + 5.4 + 1.5 + 1.7)

• Starters: Total sales mix % = 23% (4.1 + 8.6 + 6.3 + 1.5 + 2.5)

• Starters efficiency ratio = 0.796 (18.3/23)

• Desserts: Total contribution % = 21.7% (4.0 + 3.0 + 4.1 + 5.1 + 5.5)

• Desserts: Total sales mix % = 35.9% (6.9 + 6.4 + 8.1 + 6.1 + 8.4)

• Desserts efficiency ratio = 0.604 (21.7/35.9)

• Difference in efficiency = (0.796 - 0.604)/0.604 × 100 = 15%

The Pan roasted hake has the highest conversion rate at 35.2%. If all main courses achieved this conversion rate, keeping the same proportional distribution between them, how many additional main course dishes would have been sold?

• 72

• 85

• 98

• 105

Answer explanation

• Answer: C) 98 Calculation:

• Current total main course sales = 250 (covers)

• Current main course distribution: Ribeye (26%), Hake (35.2%), Lamb (24.8%), Duck (14%)

• At 35.2% conversion each:

  • Ribeye: 88 (vs 65 current) = +23

  • Hake: 88 (vs 88 current) = +0

  • Lamb: 88 (vs 62 current) = +26

  • Duck: 88 (vs 35 current) = +53

• Total additional dishes = 98

Calculate the weighted average required gross profit margin across all menu items based on their sales volume. How does this compare to a simple average of all margins?

• Weighted is 3% higher

• Weighted is 3% lower

• Weighted is 5% higher

• Weighted is 5% lower

Answer explanation

• Answer: B) Weighted is 3% lower Calculation:

• Simple average = (80 + 50 + 58 + 70 + 65 + 55 + 50 + 55 + 55 + 60 + 60 + 60 + 60 + 60)/14 = 59.86%

• Weighted average = Σ(margin × units sold)/total units = 56.86%

• Difference = 59.86% - 56.86% = 3%

If the restaurant increased all prices by 10% but this resulted in a 15% decrease in covers, what would be the net impact on total revenue?

• 6.5% decrease

• 6.5% increase

• 8.5% decrease

• 8.5% increase

Answer explanation

• Answer: A) 6.5% decrease Calculation:

• Current revenue = £8,549.36

• New revenue with 10% price increase = £8,549.36 × 1.10 = £9,404.30

• Impact of 15% fewer covers = £9,404.30 × 0.85 = £7,993.65

• Percentage change = (7,993.65 - 8,549.36)/8,549.36 × 100 = -6.5%