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Menu Engineering Menu Samples Menu Catalog Traffic Building Laws of Branding Waitstaff Training Test Your Menu Online HotOperator Menu Quiz Take the menu test and see how well your menu compares. We're not going to kid you, this test is opinioned towards using a professional resource. It's just like you convincing people not to cook at home. And in that regard, we really believe we're good at what we do. So take the test, and be honest, and we'll have a little advice for you at the end. Layout & Design 1. Layout and design were created by professional artist with expertise in menu engineering and design Does not describe very little like somewhat like mostly describes exactly 2. Menu enhances personality of restaurant Does not describe very little like somewhat like mostly describes exactly 3. Use of illustrations and photos represent quality of food/restaurant mood Does not describe very little like somewhat like mostly describes exactly 4. Type faces are consistent and easy to read Does not describe very little like somewhat like mostly describes exactly 5. Type styles fit the look of the menu Does not describe very little like somewhat like mostly describes exactly 6. Headings are easy to find and legible Does not describe very little like somewhat like mostly describes exactly 7. Number of menu items "fit" menu size and style Does not describe very little like somewhat like mostly describes exactly Engineering 1. Started with Menu Matrix or similar format Does not describe very little like somewhat like mostly describes exactly 2. Food cost and volume were cultivated accurately Does not describe very little like somewhat like mostly describes exactly 3. Items with higher plate contribution are highlighted Does not describe very little like somewhat like mostly describes exactly 4. Layout incorporates eye flow and positioning charts Does not describe very little like somewhat like mostly describes exactly 5. Considered mental anchor points Does not describe very little like somewhat like mostly describes exactly 6. Deleted dollar signs Does not describe very little like somewhat like mostly describes exactly 7. Have doubled item or special high-point for mental anchoring Does not describe very little like somewhat like mostly describes exactly 8. Used appropriate number sequences to fine-tune movement Does not describe very little like somewhat like mostly describes exactly Descriptions 1. Main course items and those with a higher plate contribution are given special attention Does not describe very little like somewhat like mostly describes exactly 2. Mental anchor point is creative and establishes point of reference for higher check total Does not describe very little like somewhat like mostly describes exactly 3. Special salads, desserts and sandwiches are described using appetizing copy Does not describe very little like somewhat like mostly describes exactly 4. Menu clip-on and added information doesn't interfere with printed copy Does not describe very little like somewhat like mostly describes exactly Menu System Training 1. Separate menu for dinner, lunch, breakfast, dessert and appetizers Does not describe very little like somewhat like mostly describes exactly 2. Ongoing wait staff training program Does not describe very little like somewhat like mostly describes exactly 3. Servers understand which items to promote Does not describe very little like somewhat like mostly describes exactly 4. Servers have tried best items Does not describe very little like somewhat like mostly describes exactly 5. Specials and items outside menu are engineered for maximum plate contribution Does not describe very little like somewhat like mostly describes exactly 6. Servers can describe best items from memory Does not describe very little like somewhat like mostly describes exactly Your Score: Calculate
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