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... 30 orders sold - 20% food cost Pumpkin soup..... 15 orders sold - 10% food cost Fried chicken sandwich............. 25 orders sold - 45% food cost Charcuterie board........ 15 orders sold - 30% food cost Lobster, bacon and potato salad..... 25 orders sold -30% food cost Spanish salad...... 45 orders sold - 15% food cost Seared tuna with tomatoes................. 10 orders sold - 50% food cost Pasta Pomodoro......... 60 orders sold - 25% food cost .4.95 .3.95 .6.95 ..20.95 ...15.95 9.95 9.95 ..16.95