One of the benefits of a server is the ability to tailor recommendations differently to each table based on the different needs of the guests.

Which of the following is the best way to minimize sticker shock for a customer reading a menu?

One day after a new menu has been implemented the restaurant manager does not get the shifts in menu mix that he has expected. He should ______________.

The use of bold and italics on a menu should be limited.

Which of the following is not a situation where a menu would normally market another business?

A menu item has an item contribution margin of $2.00. A menu analysis shows that during the period being measured the item sold 400 units. What is the menu contribution margin for this item?

To deal with a menu analysis star, the menu planner should _________.

Using a POS system, a manager can calculate the impact of a menu change on sales of each item the day after the menu has been implemented.

Which of the following is not a potential pitfall of the menu-first approach?

A restaurateur can design a kitchen to support a menu, but the kitchen must be able to support future menu changes.