In-class activity 5 Table 2 Instructor: Student name: somewhat low somewhat high low high very high very low Popularity (% of total sales) | 9.03% CM $12.42 You are the new F&B director at the private membership Fox Country Club. As part of your new job, you need to examine some menu data. Look at sales information for the new menu items. Calculate food cost %, the CM, and how much each item's sales represent from total sales (to verify popularity). Then categorize each menu item as a star, puzzler, plow horse, or dog. You can only choose one item to be added to the menu. Low food cost is desirable. Sales are given in the total number of this item sold for the entire month of March, so this is how many you sold and not how much revenue it was generated. Popularity Low High Menu Item #Sales Classification % of total sales Selling Price Food Cost % Contribution Margin Hiel PUZZLE High contribution margin Low popularity Contribution Margin STAR High contribution margin High popularity Product Cost $ 12.97 $ 11.73 $ 13.85 $ 26.95 $25.95 $ 31.95 DOG Low contribution margin New York Strip 900 1/2 Duckling 680 Veal Chop 950 Roasted Free 400 Range Chicken Pork Medallions 500 Portabella 1000 Mushroom Pasta TOTAL 4430 PLOW HORSE Low contribution margin High popularity Low popularity $ $ 18.95 24.95 $ $ 6.53 5.58 $ 18.95 $ 3.85 100% Tip: Take a look at table 2 in the following page. You migh use that to compare your items. I included the Roasted Free Range Chicken results there already, as I use it as an example while explaining the BCG matrix (PPT slides). Which item would you keep in the menu? Justification