Kitchen Manager Mock Interview
Master 35 Kitchen Manager interview questions covering food safety, staff management, and cost control.
Question 11 of 35
You have discovered that an item on the menu is not selling well. What would you do next?
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Rachelle Enns is an interview coach and job search expert. She works with candidates to perform their best in employment, medical, and post-secondary admission interviews.
Food costs are a critically important factor to the success of any restaurant and an under-performing dish can greatly affect those costs due to potential food waste. The interviewer wants to see that you are capable of taking important action when a situation like an under performing dish comes to light.
Rachelle Enns is an interview coach and job search expert. She works with candidates to perform their best in employment, medical, and post-secondary admission interviews.
"If I discovered that a menu item was not selling well it would be very important for me to address this with the restaurant owner immediately. I would come to the owner with supporting facts and numbers. Not only that, but I would also approach the owner with a suggestion or two on what we can do to increase the sales or make a profitable menu change."
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