1. Complete the menu engineering chart on the following page, and classify all the menu items.
2. Once the chart is completed, make a recommendations.  In this section you must be specific with your analysis specific to this menu.  Do not simply write out the definitions of the item classifications, or generic recommendations obtained by an internet search.  If you suggest new prices to certain items, state them and why you are changing them.  If you want to redesign the menu, show the new menu and why you are placing the items in different order.  If you want to remove certain items and replace them, state reasons why, and what items you will add to the menu.

Menu Item	Number Sold	Menu Mix %	Menu Price $	Item Food Cost $	Item CM      $	Gross Margin     $	CM Category	MM% Category	Classification
Tuna pie	130		8.95	3.25
Tuna Salad	328		7.95	2.32
Club Sandwich	420		12.00			3234
Hot Turkey	192		10.95	2.78
Chicken breast	180		8.50	4.75
Veggie Platter	156		9.50	1.75
Beef Lasagna	182		14.95	9.50
Linguine	255			8.25	5.75
Lumpia	227		8.95	3.75
Ribeye Steak	160		29.00	18.12
Clams Casino	270			17.40		1917
Lobster	180		27.15		4.15
Total
						Avg. CM $			Avg. Menu Mix%