Question: A) (B) (C) (D) (E) (F) (G) (H) (L) (P) (R) (S) Menu Item Name Number Sold (MM) Menu Mix (%) Item Food Cost Item

(B)

(C)

(D)

(E)

(F)

(G)

(H)

(L)

(P)

(R)

(S)

Menu Item Name

Number Sold (MM)

Menu Mix (%)

Item Food Cost

Item Selling Price

Item CM

Menu Costs

Menu Revenues

Menu CM

CM Category

MM% Category

Menu Item

Classification

481

4.90

12.50

190

6.50

14.75

205

5.20

10.60

340

7.00

16.80

Column Total

O=M/N

Q = (100%/items) x (70%)

2) Please review the menu engineering reports you filled and answer the following questions:

a) What is the total contribution of the menu?

b) What item generates the highest contribution margin?

c) What menu item category is the item B? Why?

d) What is the weakest menu item? Why?

e) What specific menu items would it make sense to offer as a daily special?

f) What specific menu items should be given high menu visibility?

g) What specific menu items could be possibly removed from the menu?

h) What specific menu item may be overpriced?

i) What does this report help the manager to understand?

j) For what menu item the management may consider price increase along with the improved appearance of the menu item?

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