1. Boniso operates Boniso's Mexican Restaurant in an urban city in the South. He has worked hard at setting up cost control systems, and he is generally happy with his overall results. However, he is not sure if all his menu items are providing profitability for his restaurant. He decides to use food cost matrix and contribution margin matrix analyses to study each of his menu items. a. Complete his menu analysis worksheet. Menu Analysis Worksheet Item Totel Number Selling Total Item Total Contribution Contribution Food Menu Item Sold Price Soles Cost Cost Margin Margin Cost 1 Fajita Plate 147 $12.95 $4. 92 Enchilada Dinner 200 9.95 3, 4 Menudo 6. 95 1.74 Mexican Salod 117 7.95 2.39 Chalupa Dinner 125 8.95 2.51 Burrito Dinner 168 9.95 3.25 Toco Dinner 225 5.95 1.55 Total Weighted Average