WorksheetsMenu Pricing Strategies & Customer Service Scenario Questions
Total questions: 50
Worksheet time: 25mins
What is the typical target food-cost percentage for restaurants?
5%–10%
15%–20%
25%–40%
50%–60%
Food-cost percentage pricing is based mainly on the cost of:
Labor
Ingredients
Rent
Marketing
Which formula is used for food-cost percentage pricing?
Food Cost × Target Percentage
Food Cost + Overhead
Menu Price = Food Cost ÷ Target Percentage
Menu Price = Food Cost × Profit Margin
A dish that costs $4.00 to make with a target food-cost percentage of 25% would be priced at:
$8.00
$12.00
$16.00
$20.00
Contribution margin is the difference between:
Menu price and competitor price
Ingredient cost and labor cost
Menu price and food cost
Rent and utilities
Restaurants highlight high-margin items because they:
Are the cheapest to prepare
Bring in the most profit
Are always customer favorites
Take longer to cook
Competitive pricing is most useful in areas where:
There are no other restaurants
Customers compare prices closely
Food costs are extremely low
Staff is highly experienced
Which location is mentioned as a place where competitive pricing is common?
Suburbs
Rural towns
Tourist areas
Airports only
Psychological pricing often uses prices ending in:
.10
.50
.75
.95 or .99
A burger listed at 9.99insteadof 10.00 is an example of:
Value pricing
Competitive pricing
Psychological pricing
Margin pricing
Bundle or value pricing groups items to:
Increase cooking time
Reduce customer satisfaction
Offer better perceived value
Hide labor costs
A combo meal is an example of:
Psychological pricing
Food-cost percentage pricing
Contribution margin pricing
Bundle/value pricing
Which pricing strategy compares prices to nearby restaurants?
Competitive pricing
Margin pricing
Psychological pricing
Bundle pricing
Food-cost percentage pricing helps restaurants:
Set prices based on competitors
Control labor schedules
Cover ingredient costs and make a profit
Predict customer satisfaction
A restaurant using contribution margin pricing focuses on:
Matching competitor prices
How much profit each dish brings
Ending prices in .99
Serving larger portions
In the incorrect order scenario, the first step should be to:
Ignore the complaint
Explain why the mistake happened
Apologize and remove the incorrect item
Tell the customer to wait patiently
After correcting an incorrect order, employees should:
Avoid giving updates
Blame the kitchen
Keep the customer updated
Ask the customer to reorder
If a customer complains about slow service, employees should first:
Argue with them
Thank them for their patience
Tell them to calm down
Offer a refund immediately
Slow service should be explained by:
Blaming other customers
Giving a clear reason
Avoiding conversation
Changing the subject
A gesture to improve long wait times may include:
Free merchandise
Moving them to another table
Offering water or bread
Asking them to leave
For dietary restrictions, employees should avoid:
Listening carefully
Confirming ingredients
Guessing about ingredients
Asking the kitchen
Respecting dietary restrictions helps:
Increase food costs
Build customer trust
Reduce menu choices
Speed up service
When dealing with rude or upset customers, employees should:
Argue back
Raise their voice
Stay calm and polite
Walk away immediately
A good way to de-escalate conflict is to:
Ignore the customer
Acknowledge their feelings
Tell them they are wrong
Refuse service immediately
In positive experiences, employees should:
Avoid checking in
Offer a friendly greeting
Skip thanking guests
Ignore returning customers
One purpose of menu pricing strategies is to:
Reduce staff
Lower food quality
Make a profit
Increase waste
A $3 food cost with a 30% target results in a menu price of:
$6.00
$9.00
$10.00
$12.00
Contribution margin helps cover:
Personal expenses
Utilities, rent, and overhead
Tips for servers
Advertising only
High-margin items are often:
Hidden
Removed
Highlighted
Discounted
30. Competitive pricing aligns prices with:
Staff wages
Customer preferences
Competitor menus
Ingredient quality
Psychological pricing makes customers feel:
Confused
Like prices are higher
Like prices are lower
Indifferent
Bundle pricing encourages customers to:
Spend less
Spend more overall
Avoid combos
Purchase items separately
When fixing an incorrect order, timing updates show:
Annoyance
Pressure
Respect
Blame
Offering bread during a long wait is an example of:
Poor service
A hospitality gesture
Menu pricing
Upselling
With dietary restrictions, staff should:
Assume ingredients
Check with the kitchen
Refuse special requests
Rush the customer
Employees should use what kind of tone with upset customers?
Sarcastic
Polite
Harsh
Loud
Checking in during the meal is part of:
Negative service
Menu planning
Good customer service
Food-cost strategy
Thanking guests as they leave helps create:
Confusion
A welcoming environment
Longer wait times
Higher food costs
Good customer service can:
Make or break a dining experience
Eliminate food costs
Replace the need for menus
Guarantee no complaints
Listening carefully to customers with allergies helps ensure:
Faster ordering
Safety
Higher prices
Larger portions
Restaurants may use multiple pricing strategies to:
Confuse staff
Balance profits and customer satisfaction
Reduce menu variety
Increase mistakes
The main goal of competitive pricing is to:
Offer unusual menu items
Stay in line with local market prices
Charge the highest prices possible
Charge the lowest prices possible
Psychological pricing works because customers:
Read prices carefully
Focus more on the left digit
Prefer whole numbers
Ignore prices altogether
A combo meal saving customers money is an example of:
Contribution margin pricing
Value pricing
Upselling
Market research
To correct a wrong order, employees should avoid:
A. Apologizing
B. Removing the incorrect dish
C. Updating the customer
D. Arguing
Explaining delays clearly during long waits helps:
Increase frustration
Manage customer expectations
Slow down the kitchen
Reduce communication
With upset customers, acknowledging their feelings helps:
Escalate the situation
Calm the situation
End the conversation
Avoid responsibility
Friendly greetings are part of:
Positive customer service
Pricing strategy
Ordering mistakes
Food-cost formulas
A restaurant that wants to highlight a profitable dish is following:
Psychological pricing
Competitive pricing
Contribution margin strategy
Bundle pricing
Customer service aims to create:
Stress
Conflict
A welcoming environment
Higher food costs
