Question: please answer it Menu Engineering Worksheet (A) Menu Item Name (B) Number Sold (MM) (C) Menu Mix % (D) Item Food Cost (E) Item Selling
please answer it
Menu Engineering Worksheet
| (A) Menu Item Name | (B) Number Sold (MM) | (C) Menu Mix % | (D) Item Food Cost | (E) Item Selling Price | (F) Item CM | (G) Menu Costs
| (H) Menu Revenues
| (L) Menu CM | (P) CM Category | (R) MM% Category | (S) Menu Item Classification |
| Chicken Dinner | 420 | 42% | $5.21 | $7.95 | $2.74 | $2,188.20 | $3,339.00 | $1,150.00 | Low | High | Plow horse |
| Shrimp Plate | 360 | 36% | 8.50 | 12.50 | $4.00 | $3,060.00 | $3,060.00 | $1,440.00 | High | High | Star |
| Sirloin Steak | 150 | 15% | 9.95 | 14.50 | $4.55 | $1,492.50 | $2,175.00 | $682.50 | High | Low | Puzzle |
| Tenderloin Tips | 70 | 7% | 7.00 | 9.45 | $2.45 | $490.00 | $661.00 | $171.50 | Low | Low | Dog |
| Column Totals: | N | I | J | M | |||||||
| 1,000 | $7230.70 | $10,675.50 | $3,444.80 | ||||||||
| O = M/N | Q = 1/4 x .7 x 100 | ||||||||||
| $3.44 | 17.5% | ||||||||||
Which items from the menu above menu should be removed and which ones kept and why.
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