Question

Class, As a chef, what would you do with the following menu items on your menu: 1. A dog item 2. A plowhorse Think of at least 2 different effective solutions and share them in detail in your initial post.

Answer 1

The items of the menu like the Dog item, Plowhorse suggests the kind of items these items sell for the restaurant with such name. Hence the chef would do with such items as:

• The dog items would be those which would be low selling and low demand items which would be best kept in the last end parts of the menu which needs the least visibility. As a chef, my idea would be to make it a dessert item or of a high-cost price in the last parts of the menu with a little description.

• The plowhorse is the high selling high demand items which would be in the top and with all the description and the prices apart from the calories or variations. The plowhorse items would be on the top visible parts of the menu with bright colors that are of high needs and restaurants with such a name that attracts the people for the outlet.