My Homework

• Create demand-based schedule for a dinner restaurant indicating how many people will work per hour for a restaurant. Please provide your assumptions as to why you schedule the quantity of people you do for the times you schedule them.
• Using the menu costing examples provided. Create mock menu costing/recipe cost for a cheeseburger meal. Prices do not have to be exact from a grocery store, but your costs need to add up correctly, and based on a sales price, the cost percentage/contribution margin should be accurate.

Demand Based Schedule Assumptions :

Demand Based Schedule Staffing built based on assumptions Cheeseburger meal list of ingredients :

Cheeseburger meal costs per ingredient :

Cheeseburger meal sales price listed :

Cheeseburger meal food cost percentage is accurate :

Income statement reviewed for overall condition of operation Income statement recommendations to be more profitable Menu engineering :recommendations provided on menu changes :