Menu analysis measures each menu item’s ____________.

Express the interval in set-builder notation and graph the interval on a number line.(-5, 1]

Buffets should be easily accessible by the kitchen staff.

Normally, what brings a customer into a restaurant is ____________.

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.