A) Hiring staff B) Finding a location C) Developing a solid business plan D) Buying kitchen equipment
A) Menu design B) Choosing paint colors C) Employee handbook D) Market analysis
A) Testing recipes B) Designing the restaurant layout C) Identifying your target audience and competition D) Securing funding
A) Partnership B) Franchise C) Sole Proprietorship D) Limited Liability Company (LLC)
A) A projected financial statement B) A tax return C) A bank statement D) A historical financial statement
A) A catchy restaurant name B) Knowing the right people C) Buying expensive equipment D) A detailed business plan and good credit
A) Construction permit B) Retail permit C) Dog walking permit D) Food service permit
A) Verifies the building is safe and compliant B) Allows you to sell alcohol C) Authorizes outdoor seating D) Registers your business name
A) Rules that dictate how land can be used B) The number of parking spaces C) The price of rent D) The color of the building
A) Your favorite color scheme B) Proximity to your home C) Foot traffic and visibility D) The landlord's personality
A) The opening day promotion B) The initial menu design C) The process of renovating a space D) Cleaning the restaurant
A) A type of customer B) A server's station C) A kitchen entrance D) A large refrigerated storage unit
A) To keep food cold B) To create a pleasant ambiance C) To save money on electricity D) To remove smoke, heat, and odors
A) First In, First Out B) Final Inventory, Open C) Food Items, Only D) Fast Inventory, Fast Out
A) Menu creation B) Point of Sale - managing transactions C) Employee scheduling D) Restaurant layout design
A) Marketing expenses B) Employee wages C) The price of the building D) The direct costs of ingredients used
A) The average food cost B) The minimum amount of inventory to have on hand C) The maximum amount of inventory D) The number of employees needed
A) To annoy competitors B) To make the owner famous C) To attract and retain customers D) To spend money
A) Creating a consistent identity B) Using random colors and fonts C) Ignoring customer feedback D) Changing the logo every week
A) Encouraging customers to buy more expensive items B) Ignoring customers C) Lowering prices D) Selling old food
A) Ensures consistent service and food quality B) To make employees quit C) To waste time D) To punish employees
A) Training employees to steal B) Training employees in multiple roles C) Training employees in another restaurant D) Teaching employees to be angry
A) Highly Active Culinary Arts Program B) Hazard Analysis and Critical Control Points C) Happy and Caring Culinary Professionals D) Hasty and Careless Cooking Practices
A) Saving money on ingredients B) Making food taste better C) Impressing customers D) Preventing foodborne illnesses
A) Washing hands only once a day B) Storing raw meat above cooked food C) Using the same utensils for everything D) Using separate cutting boards for raw meat and vegetables
A) Rotating food in the freezer B) Rotating servers in the kitchen C) Fairly assigning tables to servers D) Changing the menu daily
A) Blaming the staff B) Ignoring them C) Addressing them promptly and professionally D) Arguing with the customer
A) How often the staff rotates B) How often the restaurant is cleaned C) How fast the food cooks D) How quickly inventory is sold and replaced
A) The point where the food tastes best B) The point where the restaurant closes C) The point where the owner gets rich D) The point where revenue equals expenses
A) To get free advertising B) To stalk customers C) To understand customer satisfaction and address concerns D) To argue with critics |