1. David Berger is the F&B director at the private membership Fox Ridge Country Club. He is implementing a new dining room menu and has calculated menu prices for the six new entre items the menu will include. Review the worksheet below and then answer the questions that follow.

Menu Item	Selling Price	Product Cost	Per Serving Labor Cost
New York Strip	$26.95	$12.97	$1.95
1/2 Duckling	$25.95	$11.73	$2.55
Veal Chop	$31.95	$13.85	$1.95
Roasted Free-Range Chicken	$18.95	$6.53	$2.55
Pork Medallions	$24.95	$5.58	$3.10
Portabella Mushroom Pasta	$18.95	$3.85	$4.25

A. Which of Davids items has:

The lowest food cost %? ____________

The highest food cost %? ____________

B. Which of Davids items have:

The lowest prime cost? ____________

The highest prime food cost ? ____________

C. Which of Davids items have:

The lowest contribution margin? ____________

The highest contribution margin? ____________

D. What would Davids overall food cost % be if each of the six items sold on the menu were equally popular?

E. How crucial do you believe Davids menu prices are to his potential diners frequency of visit? Explain your answer.