QUESTION 11 OF 35
You have discovered that an item on the menu is not selling well. What would you do next?
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.
"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."
