Utilizing the data from David’s menu analysis worksheet in question 2, create a food cost percentage matrix and place each menu item in its appropriate box.

Food Cost Percentage Matrix 7 Low Popularity High Popularity

(Below_ Sold) (Above__ _ Sold)

High Food Cost % ¥

(Above__%)

Low Food Cost % <4

(Below_%)

. Using this type analysis, which items are David's “best”?

. Using this type analysis, which items might David consider removing from his menu?

. What is one strength of this type menu analysis system?

. What is one weakness of this type menu analysis system?

. What marketing strategies might David use for items that fall in square 2?