please answer it till midnight

Instructions: 1. Choose a restaurant of your choice. 2. Identify cuisine and provide a sample of the menu 3. Perform a cost analysis. a. Shop on line (Walmart, Costco, etc..) and find the best price b. Identify cost in comparison to menu price. 4. Complete the chart below. (you may use an excel spreadsheet or Word document) Purpose: Identifying the customer and customer preferences for creating menus. The responses you provide for this question will form the basis of your menus to be planned, costed, and evaluated for this unit Provide an overview of the customers who frequent the restaurant in your workplace. Describe the style of cuisine that is used and the menu type or different menu types which are being used. Provide an overview of which entres, main courses, desserts and specials are the best sellers and what are the approximate price ranges for these. Name of restaurant Cuisine type Menu Type (A la Carte, Buffet, Fast food) Location (Country, City) (1 pt) Menu Price Cost Profit/Loss $ Cost % Profit % Instructions: 1. Choose a restaurant of your choice. 2. Identify cuisine and provide a sample of the menu 3. Perform a cost analysis. a. Shop on line (Walmart, Costco, etc..) and find the best price b. Identify cost in comparison to menu price. 4. Complete the chart below. (you may use an excel spreadsheet or Word document) Purpose: Identifying the customer and customer preferences for creating menus. The responses you provide for this question will form the basis of your menus to be planned, costed, and evaluated for this unit Provide an overview of the customers who frequent the restaurant in your workplace. Describe the style of cuisine that is used and the menu type or different menu types which are being used. Provide an overview of which entres, main courses, desserts and specials are the best sellers and what are the approximate price ranges for these. Name of restaurant Cuisine type Menu Type (A la Carte, Buffet, Fast food) Location (Country, City) (1 pt) Menu Price Cost Profit/Loss $ Cost % Profit %