Fried food should not be served on a buffet as it loses its crisp texture quickly after frying.

A single buffet line typically serves a maximum of 100 guests.

Menu-first approaches work best when the chef is the business’s brand.

One of the benefits of using a professional menu designer and publisher is that the menu can be easily changed daily.

A menu item has a contribution margin of $6.12. The average weighted menu contribution margin for this menu item’s category is $6.25. Thus, this menu item is considered __________.

A menu should never direct management decisions.

Every word on the menu should have the same font size and style.

To deal with a menu analysis puzzle, the menu planner should __________.

Children’s menus should be bright and colorful to keep the attention of kids.

In a cafeteria, guests pay based on what they take from the buffet.