Using the menu below please use Menu engineering to answer the following questions. This menu is based on sales for 1 day of the restaurant's business.

1. Find out the Actual cost of each menu item.
2. Calculate the contribution margins for each item (how much did each item make the restaurant after actual food costs.)
3. List the 4 highest contribution earners.
4. List the 4 lowest contribution earners. Which 2 items would you cut from the menu? Why

Caf

5 bean chili........................................................................4.95

30 orders sold - 20% food cost

Pumpkin soup.........................................................................3.95

15 orders sold - 10% food cost

Fried chicken sandwich..........................................................6.95

25 orders sold - 45% food cost

Charcuterie board..................................................................20.95

15 orders sold - 30% food cost

Lobster, bacon and potato salad.........................................15.95

25 orders sold - 30% food cost

Spanish salad......................................................................... 9.95

45 orders sold - 15% food cost

Seared tuna with tomatoes...................................................9.95

10 orders sold - 50% food cost

Pasta Pomodoro.....................................................................16.95

60 orders sold - 25% food cost