Evaluating a Menu

Item Menu Item Recipe Cost $($$$)$ Selling Price $($$$)$ Food Cost $\%$ Difference Between Price & Cost $($$$)$ Difference Divided by Category Average $(\%)$ Item$$s Profitability Rank Number Sold Sales Mix $(\%)$ Item$$s Popularity Rank Evaluation Group

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$1$ Ravioli $$2\mathrm{.}33$ $$18\mathrm{.}7512\mathrm{.}4\%$ $$16\mathrm{.}42113\mathrm{.}3\%$ High $4811\mathrm{.}2\%$ Low

$2$ Chicken Cacciatore $$3\mathrm{.}70$ $$16\mathrm{.}9564$

$3$ Fettuccine Alfredo $$4\mathrm{.}00$ $$17\mathrm{.}5026$

$4$ Linguine w$/$Clam Sauce $$4\mathrm{.}81$ $$15\mathrm{.}5051$

$5$ Veal Parm. $$6\mathrm{.}72$ $$22\mathrm{.}5054$

$6$ Chicken Parm. $$4\mathrm{.}46$ $$22\mathrm{.}0095$

$7$ Vegetarian Lasagna $$3\mathrm{.}40$ $$16\mathrm{.}7537$

$8$ Lasagna $$5\mathrm{.}97$ $$22\mathrm{.}0031$

$9$ Grilled Haddock $$2\mathrm{.}04$ $$15\mathrm{.}9523$

Total $/$ Average $22\mathrm{.}1\%$ $$14\mathrm{.}50429100\%$

E Profit High Profit Low

Sales High Star Plow Horses

Sales Low Puzzle Dog