Day sixteen: Ever eat in a restaurant or dream of opening one?
Posted on | January 21, 2010
The focus in our lecture has shifted (finally!) from food costing to other issues surrounding restaurant service, namely marketing, customer service, and menu design.
Today, there was a test on that knowledge. Below is the test (and, yes, the answers will follow).
If you ever eat in a restaurant, then this test will be an eye-opener on some of the ways restaurants get you to eat more than you may have been prepared to eat. And if you have ever dreams of opening a restaurant, this test will introduce you to some of the key issues in running a successful restaurant. Think of it as a touch base with reality.
Truly fascinating stuff.
What goes hic, bong, hic, bounce, hic, bong, hic, bounce?
~ A grasshopper with the hiccups!
Now that I’ve got you in a good mood with that silly joke (I know it has nothing to do with food, but, wait a minute, does it? Why you could eat a grasshopper, couldn’t you? The Chef that teaches us this course does.), let’s get started on the test.
This is from the review questions I hastily jotted as we discussed the test in advance. So, as always, good luck!
- Identify and explain the most common methods used to establish menu prices in restaurants and explains the pros and cons of each method.
- What is sales control and how do we calculate estimated sales?
- What is marketing, what are its important elements, and why is it vital if a restaurant is to succeed?
- What are some of the factors that cause a customer to choose one restaurant over another? Assume equal food quality and service.
- What is the role of the menu in restaurant sales and how can you use the menu to improve sales?
- Identify some important design elements you should consider when creating menu?
- What are some important methods of influencing what your customer orders?
- What are the three purposes of suggestive selling?
- What are the roles of the chef in the suggestive selling process?
- How might we make suggestive selling more effective?
- Identify strategies a restaurant might use to increase its check average.
- What is the difference between a neighborhood restaurant and a destination?
- Why do we say the most expensive seat in a restaurant is an empty seat?
- Why do we say the most expensive customer is a “one time” customer?
- What is the moment of truth and what are the three possible outcomes?
- Define service recovery and explain why it is so important to restaurants.
- How would you go about creating a customer service culture in your restaurant?
- What is menu engineering and what does it measure?
“What washes up on tiny beaches?”
~ Microwaves!
Now, normally I post the answers right after the questions, but it is just too easy to pop right down to the answers without trying to figure out the questions yourself, isn’t it? At least, that’s what I would do! So I’ll post the answers in my next post to give you a fighting chance to actually take the test.
You are welcome to leave a comment if you need help or are looking for an answer. I’m sure someone else will comment back, offering that help or answer. I’m all for people helping each other.
So stay tuned.
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2 Responses to “Day sixteen: Ever eat in a restaurant or dream of opening one?”
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January 21st, 2010 @ 1:16 pm
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January 21st, 2010 @ 1:42 pm
This list is really going to help me with this dream of opening a Restaurant myself =)
Thanks.