$1.$ Complete the following chart.

Menu Item Number Sold Menu Mix $\%$ Menu Price $ Item Food Cost Item CM Gross Margin CM Category MM$\%$ Category Classification

Veggie Bowl $320015\mathrm{.}59$ $$17\mathrm{.}50$ $ $2\mathrm{.}86$ $$14\mathrm{.}64$ $$46,848$ High High Star

Flank Steak $322115\mathrm{.}70$ $$26\mathrm{.}50$ $ $7\mathrm{.}47$ $$19\mathrm{.}03$ $$61,295\mathrm{.}63$ High High Star

Chicken Paillard $387018\mathrm{.}86$ $ $14\mathrm{.}23$ $ $3\mathrm{.}05$ $$11\mathrm{.}18$ $$43,266\mathrm{.}60$ Low High Plow horse

Fish Tacos $442521\mathrm{.}56$ $ $14\mathrm{.}23$ $ $3\mathrm{.}45$ $$10\mathrm{.}78$ $$47,701\mathrm{.}50$ Low High Plow horse

Turkey Club $368417\mathrm{.}95$ $ $14\mathrm{.}23$ $ $2\mathrm{.}70$ $$11\mathrm{.}53$ $$42,476\mathrm{.}52$ Low High Plow horse

Chicken Wings $212210\mathrm{.}34$ $$14\mathrm{.}50$ $ $3\mathrm{.}67$ $$10\mathrm{.}83$ $$22,981\mathrm{.}26$ Low Low Dog

Total $20522100$ $$264,569\mathrm{.}51$

Average Menu Mix $\%=11\mathrm{.}67\%$ Avg CM $=12\mathrm{.}89$

$2.$ Once you have classified each menu item from part $1,$ explain what actions should be taken with each item and why. I recommend graphing each item $($as was shown in the week $7$ session$)$ to help you.

$3.$ Suppose you have the following $5$ items on your menu:

Item Food$/$Beverage Cost $($$$)$

Coffee $$0\mathrm{.}26$

$32$oz Ribeye $$85$

Tuna Sandwich $$1\mathrm{.}82$

Spaghetti with Tomato Sauce $$3\mathrm{.}47$

House White Glass $$1\mathrm{.}50$

Using the information learned from class and from the pricing module, calculate an appropriate selling price for each of the items listed above.