Maria sells a homemade chicken soup. On average on any given day, 70% of the chicken...

  

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Maria sells a homemade chicken soup. On average on any given day, 70% of the chicken used in the soup consists of the leftover cooked chicken from the prior day. The remaining 30% consists of fresh chicken cooked for the soup then added. On most days, all the chicken soup is sold; and remaining soup is either eaten by the staff or, at the end of the day, discarded. The building which houses the restaurant consists of two floors with the restaurant and storeroom on the first level and an office and office storage area on the second level. The square footage is 1,000 for the upper-level office and 100 for the storage area; the square footage for the lower level is 1,800 for the restaurant and 700 for the storeroom. There are three workers: Maria, who takes a salary of $7,000 per month and two worker paid $20/hour. Maria orders the groceries and takes inventory. The two hourly employees serve the customers, pack the soup, prep the ingredients for the soup, cook the chicken, and clean up. Maria makes the soup and oversees the restaurant. Maria is also the cashier. The hourly workers work 40 hour weeks. Maria sells the 8oz cup of soup for $3.99 and the 12 oz for $5.49. On average Maria sells 5,500 cups of soup a month: 3,000 of the 8 oz and 2,500 of the 12 oz. Maria has the capacity to make 6,000 cups of soup a month-in the same ratio as noted here (3,000:2,500). Recipes and cost for 5 gallons of soup: MATERIALS: 6 gallons of filtered water 3 pounds of chicken, breasts, thigh ground 1 pound of carrots 5 stalks of celery, chopped 3 cups of dried egg noodles 1 ounce of seasoning Salt and Pepper Condiments (misc. seasonings) Packaging (for to go orders): 8 oz containers with lid Spoon & napkins 12 oz container with lid LABOR: Time to grind chicken Time to chop celery Time to chop carrot Time to cook the chicken Packaging time Time to assemble ingredients and put in soup Time to reorder groceries Time to count inventory and determine need Counter staff (serving in customers) Cleaning work To-go time Time to complete accounting and tax requirements OVERHEAD Utilities Rent on building Depreciation of Kitchen equipment Depreciation of Office equipment COST: $1.00 per five gallon jug .69 per pound for thighs, .99 for breasts, the ratio of breasts to thighs is 2:1, 2 pounds of breast meat to 1 pound of thigh meat .39 per pound 79 per bunch, average 8 stalks per bunch $1.00 for a 36 oz. bag of noodles $2.00 per pound .15 each 0.50 75 for both average .25 per order (whether take out or eat-in) 90 for both 15 minutes for 5 pounds 15 minutes for whole bunch 10 minutes per pound 30 minutes total average 5 minutes 15 minutes per batch (5 gallons) 1 hour per week 2 hours per week 15 minutes per customer 3.5 hours a day 10 minutes per order 3-5 hours per week $700 per month $2,200 per month $700 per month $1000 per month Maria sells a homemade chicken soup. On average on any given day, 70% of the chicken used in the soup consists of the leftover cooked chicken from the prior day. The remaining 30% consists of fresh chicken cooked for the soup then added. On most days, all the chicken soup is sold; and remaining soup is either eaten by the staff or, at the end of the day, discarded. The building which houses the restaurant consists of two floors with the restaurant and storeroom on the first level and an office and office storage area on the second level. The square footage is 1,000 for the upper-level office and 100 for the storage area; the square footage for the lower level is 1,800 for the restaurant and 700 for the storeroom. There are three workers: Maria, who takes a salary of $7,000 per month and two worker paid $20/hour. Maria orders the groceries and takes inventory. The two hourly employees serve the customers, pack the soup, prep the ingredients for the soup, cook the chicken, and clean up. Maria makes the soup and oversees the restaurant. Maria is also the cashier. The hourly workers work 40 hour weeks. Maria sells the 8oz cup of soup for $3.99 and the 12 oz for $5.49. On average Maria sells 5,500 cups of soup a month: 3,000 of the 8 oz and 2,500 of the 12 oz. Maria has the capacity to make 6,000 cups of soup a month-in the same ratio as noted here (3,000:2,500). Recipes and cost for 5 gallons of soup: MATERIALS: 6 gallons of filtered water 3 pounds of chicken, breasts, thigh ground 1 pound of carrots 5 stalks of celery, chopped 3 cups of dried egg noodles 1 ounce of seasoning Salt and Pepper Condiments (misc. seasonings) Packaging (for to go orders): 8 oz containers with lid Spoon & napkins 12 oz container with lid LABOR: Time to grind chicken Time to chop celery Time to chop carrot Time to cook the chicken Packaging time Time to assemble ingredients and put in soup Time to reorder groceries Time to count inventory and determine need Counter staff (serving in customers) Cleaning work To-go time Time to complete accounting and tax requirements OVERHEAD Utilities Rent on building Depreciation of Kitchen equipment Depreciation of Office equipment COST: $1.00 per five gallon jug .69 per pound for thighs, .99 for breasts, the ratio of breasts to thighs is 2:1, 2 pounds of breast meat to 1 pound of thigh meat .39 per pound 79 per bunch, average 8 stalks per bunch $1.00 for a 36 oz. bag of noodles $2.00 per pound .15 each 0.50 75 for both average .25 per order (whether take out or eat-in) 90 for both 15 minutes for 5 pounds 15 minutes for whole bunch 10 minutes per pound 30 minutes total average 5 minutes 15 minutes per batch (5 gallons) 1 hour per week 2 hours per week 15 minutes per customer 3.5 hours a day 10 minutes per order 3-5 hours per week $700 per month $2,200 per month $700 per month $1000 per month

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Rent of building 2200 per month Building divided in two floors oor is used And the floor for sto... View the full answer