Deck 8: Restaurant Management and Operations Analysis

Question 1

Profit contribution is a main consideration when analyzing a menu.
What are three other considerations when making menu item changes?

Answer 1

■ Repurchase intent
■ Intensity to produce a menu item
■ Raw item usage

Question 2

Define the following terms as used when analyzing a menu:

Answer 2

a.Stars-menu items that have high unit sales and high gross profit b.Plowhorses-menu items with high unit sales and low gross profit c.Puzzles-menu items with low unit sales but high gross profit
d.Dogs-menu items with low unit sales and low gross profit

Question 3

What is a par level and why is it important?

Answer 3

The par level is the level of a product that should always be on hand.This is determined by usage trends.

Question 4

Why is it important to inspect a deliver y truck?

Question 5

What three objectives are accomplished by cooks following prep sheets?

Question 6

List some of the skills necessary for a restaurant general manager.

Question 7

What is meant by the term "pull thaw"?

Question 8

What are the proper steps to receiving orders?

Question 9

Explain a perpetual inventor y system.

Question 10

What is meant by the term "repurchase intent"?

Question 11

What are the three main areas of concern in controlling costs?