A restaurant budgets for a standard weekly labor cost of $4,730, and a forecast sales figure of $14,800. The actual weekly labor cost this week was $5,028, and the actual sales were $15,862. Calculate the standard and the actual labor cost percent for this week.

 

14)          A restaurant has a monthly food cost of $6,248, a monthly labor cost of $7,370, and monthly sales of $25,379 (all in the same month). What is the prime cost and prime cost percent for this month in the restaurant? _________________ _______________________

15(          In July last year, a restaurant had 3,742 customers. Management expects a 3.8% increase in customers this July over last July. If the current check average is $31.06, calculate the number of customers and the amount of sales revenue management expects this July. _______________ ________________ 

 

16)          List three examples of qualitative data that might cause a manager to adjust an initial customer forecast. 

________________ __________________ ______________________

17)          In a certain café, only about 84% of customers order entrées for dinner. Of those, 18.7% consistently order the steak frites. If the forecast for dinner tomorrow is 106 customers, how many orders of steak frites should the chef expect to sell? __________________

18)          Using the chart below, identify each appetizer as high or low popularity and high or low profitability. (CM = contribution margin)

Menu Item	Number Sold		Sales Price		Food Cost		Item CM		Menu CM	Popular (H/L)	Profitable (H/L)
Wings	105		$5.95		$2.27
Sliders	153		$6.50		$1.98
Potato Skins	82		$4.95		$1.47
Shrimp	35		$7.95		$2.14
Salad	59		$6.25		$2.56
Total
Average count
Popularity Benchmark
Average Weighted CM

  Complete the Food Sales Reconciliation Form below. Identify the item (in the notes column) that requires investigation.

Kitchen Production
Food Name	Portions on Hand	Portions Prepared	Additional Preparation	Total Available	Leftovers	Portions Consumed
Cookie	3	15	0		2
Pie	8	16	0		3
Sundae	0	20	2		0
Sales Accounting
Food Name	Portions Sold	Voids	Total Output	Portions Consumed	Difference	Notes
Cookie	15	1
Pie	19	3
Sundae	22	0

 

21)           A restaurant has annual fixed costs of $84,000 and a variable rate of 0.712. The check average is $48.33. If the manager wants to generate a profit of $50,000 for the year, how much business must he generate, both in terms of dollars and in customers? __________________ ________________________ 

22)           Using the information in question 21, determine at what point the restaurant breaks even in sales dollars. ________________________

 

23)           Describe the difference between a fixed cost and a variable cost. ______________________________________________________________________

 

24)         List 3 examples of internal marketing and 3 examples of external marketing. 

Internal: _____________________ _______________________ ________________________ 

External: _____________________ _______________________ ________________________