Menu Item J A B D E F # Sold % of sales Selling Food cost G. profit Sales price (S) ($) (C-D) (A x C). 175 7.00 3.00 G H Total FC MM CM (A x D) category category Menu item class Fried Chicken Sirloin Steak 190 13.00 5.50 Backed Ham 40 8.00 4.00 Stuffed Sole 45 13.00 7.00 Broiled Shrimp 80 15.00 8.00 Lobster 60 16.00 7.50 Veal Marsala 90 14.00 5.50 Roast Pr. Rib 145 13.00 6.00 Lamb Chops 125 9.00 6.00 Beef Burgundy 50 7.00 3.50 Total 100% Total food sales (F) - total food cost (G) - Total contribution Total contrition /Total number of covers (A) = Average contribution/meal Total percentage umber of entrees - Average % for entre Average % for entre x MM popularity standard (70%) = MM category standard