Question: 1. Boniso operates Boniso's Mexican Restaurant in an urban city in the South. He has worked hard at setting up cost control systems, and

1. Boniso operates Boniso's Mexican Restaurant in an urban city in the

1. Boniso operates Boniso's Mexican Restaurant in an urban city in the South. He has worked hard at setting up cost control systems, and he is generally happy with his overall results. However, he is not sure if all of his menu items are providing profitability for his restaurant. He decides to use food cost matrix and contribution margin matrix analyses to study each of his menu items. a. Complete his menu analysis worksheet. Menu Analysis Worksheet Number Selling Total Item Total Menu Item Sold Price Sales Cost Cost Item Contribution Margin Total Contribution Margin Food Cost % Fajita Plate 147 $12.95 $4.92 Enchilada Dinner 200 $ 9.95 $3.48 Menudo 82 $ 6.95 $1.74 Mexican Salad 117 $7.95 $2.39 Chalupa Dinner 125 $ 8.95 $2.51 Burrito Dinner 168 $ 9.95 $3.25 Taco Dinner 225 $5.95 $1.55 Total Weighted Average Chapter 10 Planning for Profit b. Using the results of Boniso's menu analysis worksheet (in part a), fill in the appropriate average food cost, popularity, and contribution margin in the blanks below. Then, place the menu items in the appropriate squares in the matrices. Food Cost Matrix High Food Cost % (Above %) Low Food Cost % (Below%) Contribution Margin Matrix High Contribution Margin (Above $) Low Contribution Margin (Below $) Low Popularity (Below sales) High Popularity (Above sales) Low Popularity (Below sales) High Popularity (Above sales)

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