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Part I: Income Statement Sales: Food Sales Beverage Sales Total Sales Cost of Sales: $275,000 $ 95,000 Food Cost 1. $ 32% Beverage Cost 2. $ 21% Total Cost Gross Profit: 5. $ Expenses: Salary & Wages $26,000 Benefits equal 26% of Salary & Wages Other Expenses $58,000 Total Expenses Operating Income Insurance 9. $ $8,600 Profit 10. $ Part II: The Levinson Formula Approach to Buying: Calculate the following: Weekly Customer Count is 1,500; Only 65% of the Guests are having Dessert, how much do you need to purchase to make each Dessert Item Portion Size Edible Yield % Sales Mix % # of Covers Amount to Purchase Figs 7 oz 95% 25% lbs Pears 8 oz 80% 28% lbs Apples 8 oz 95% 27% lbs Brie 8 oz 75% 20% Part III: Calculate the Average Sale per Cover using the following information: Total Sales Total Covers Average Sale per Cover $9,500 250 $2,179 C. $9,750 325 Part iv: Calculate Cost of Sales and Cost of Sales percent Opening inventory $3,000; Food purchases; $15,000; closing inventory $1,500; Total Sales $34,500 Cost of Sales is $ Cost of sales percent is Part IV: Forecast sales using the seating capacity method. (5 points extra credit) Number of seats 80; turnover rate is 3; additional customers is 25; average sale is $48.00; days in operation 350. Cost of sales percent is 33% Annual Sales $ Annual Costs