Food & Beverage

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Across
  1. 3. per available seat hour (RevPASH) Key metric for revenue management in restaurants
  2. 9. ________ turnover ratio - Rate at which inventory is used or sold, impacting freshness and cost
  3. 10. _______ standardization - Consistent ingredient use to control costs and maintain quality
  4. 11. Combining items (e.g., appetizer, entrée, dessert) for a set price to boost average check
  5. 12. _________ mix - Arrangement of tables in different sizes to maximize guest flow and revenue
  6. 14. ______ average - Total sales divided by the number of guests, indicating average guest spend
  7. 16. Off-premise _______ - Food and beverage sales outside the primary location
  8. 19. _____ cost percentage - Labor cost in relation to sales, used to manage operational efficiency
  9. 21. Profit made per dish, calculated as sales price minus food cost (hint: This is two words)
  10. 26. POS integration - System that tracks sales data in real-time to inform revenue strategies (hint: This is 3 words)
  11. 27. _______luncheon - Fast lunch menu designed to serve conventioneers quickly
  12. 29. - Minimum stock level for food and beverage inventory to ensure consistent supply (hint: This is two words)
  13. 30. Restaurant and bar areas generating additional revenue
Down
  1. 1. One paying guest in a restaurant
  2. 2. check Average revenue per customer in a dining establishment
  3. 4. cost control Strategy for reducing expenses related to beverage sales
  4. 5. Additional charge for premium experiences or ingredients
  5. 6. Managing serving sizes to maintain cost and consistency (hint: This is two words)
  6. 7. Food _________ - Percentage of usable product after preparation, impacting food cost
  7. 8. Value of a customer, including primary and ancillary revenues (hint: This is 3 words)
  8. 13. ___________ psychology - Designing menus to influence customer choices toward profitable items
  9. 15. Discounted pricing during low-demand hours to drive traffic. It is an hour of types.
  10. 17. This type of revenue is additional income from non-room services like food, beverage, and spa
  11. 18. This is a management strategy implemented with the stated purpose if reducing food and beverage waste for cost control
  12. 20. engineering Analyzing menu items to maximize profitability
  13. 22. Offering a higher value product or service than initially intended
  14. 23. _____ pairing - Matching wines with menu items to increase check size
  15. 24. cost percentage Cost of food in relation to revenue, used to manage profitability
  16. 25. __________ turnover - Number of times a seat is occupied during a specific period
  17. 28. Method to assess strengths, weaknesses, opportunities, and threats
  18. 31. ________ allocation - Reserving specific tables for high-value guests or peak times