An advantage of a limited menu is which of the following?

• A. Speed of production and service
• B. Greater variety
• C. Higher costs
• D. More waste

Answer: (A)

Limiting the menu primarily boosts speed of production and service. With fewer dishes, the kitchen can prep, cook, and plate items more quickly, since there are fewer steps, ingredients, and special garnishes to manage. Standardized recipes and streamlined stations mean orders flow faster from kitchen to table, and staff can work more efficiently with less movement and fewer changes in setup. This also helps with training, scheduling, and keeping a tight, predictable workflow. The other options describe outcomes that are more likely with a broader menu—more variety slows production, while higher costs and more waste are typically associated with offering more items and more complex prep.