Who You Gonna Call? Budget Busters Quiz
by Staff
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?

  • 25 percent
  • 35 percent
  • 45 percent

True or False: Appetizers are a good value at a restaurant.

  • TRUE

What has the highest markup?

  • soda
  • wine
  • coffee

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?

  • filet mignon
  • ravioli
  • 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.

  • TRUE

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?

  • glass
  • bottle
  • The prices are about the same.

True or False: Shrimp cocktail is NOT a budget buster.

  • TRUE

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?

  • yes
  • no
  • depends

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?

  • mass production
  • banking on the fact that you won’t come back to the buffet more than twice
  • serving more people than at a normal meal