Eating out isn't just about the food; it's the experience -- not having to prepare, cook or clean up. But depending on what you order, you may be spending more than you want. Take this quiz to find out what dishes have the most value, the most profit and which one are geared to bust your restaurant budget.
Raw food costs typically make up what percentage of the menu price?
True or False: Appetizers are a good value at a restaurant.
What has the highest markup?
Why do restaurants have specials?
to get rid of surplus or leftovers
to showcase the chef's creativity
could be either answer
What is a "price anchor" on the menu?
a main item whose price never changes
an extremely expensive dish
a dish with low food costs
What is NOT a budget buster in a restaurant?
iceberg wedge salad
On average, restaurateurs pocket how much profit?
5 to 8 cents of each dollar
15 cents of each dollar
25 cents of each dollar
Which of these is a menu budget buster?
an appetizer and cup of soup
sushi and dessert
coffee and dessert
Besides the obvious, what else is part of a waiter's job?
putting extra salt on the chips so diners will order more drinks
steering customers towards high profit dishes
spying on the customers
Why do some restaurants encourage patrons to wait in the bar area?
It helps with traffic flow in the restaurant.
It encourages customers to get a drink or appetizer.
The restaurant looks more crowded and appealing to potential customers.
True or False: Edamame is a good dish to order at a restaurant.
Which is the bigger budget buster?
chicken fried rice
beef and broccoli stir fry
Is wine more expensive when ordered by the glass or the bottle?
The prices are about the same.
True or False: Shrimp cocktail is NOT a budget buster.
How do restaurants manage fluctuating food costs?
They continue to raise prices.
They keep certain high-profit dishes on the menu.
They change their menu frequently.
Is ordering dessert a rip-off?
What has the better value?
burger with cheese and bacon
burger stuffed with gruyere cheese, topped with mushrooms
burger topped with foie gras and truffles
On a menu, what do restaurant experts refer to as a "ploughhorse?"
a labor-intensive dish
a well-liked, unprofitable dish
a dish made from low-end ingredients
Which day should you NOT go out to dinner?
Saturday. Crowds mean bad service.
Sunday. The brunch buffet uses cheap ingredients.
Monday. Who knows what I'll get?
How do buffets make money?
banking on the fact that you won’t come back to the buffet more than twice