$1.$ FOOD COST $=$ PORTION COST $/$ SELLING PRICE

$2.$ PORTION COST $=$ SELLING PRICE X FOOD COST

$3.$ SELLING PRICE $=$ PORTION COST $/$ FOOD COST

$4.$ UNIT PRICE $=$ CASE PRICE $/$ QUANTITY

YOU ARE THE HEAD CHEF FOR THE MAMBO MAMA CARIBA CAFE

CALCULATE ALL VALUES IN YELLOW CELLS

USE EXCEL FORMULAS FOR ALL CALCULATIONS

ITEM Portion Cost Selling Price Food Cost $\%$

Chicken Creole $ $3\mathrm{.}84$ $ $8\mathrm{.}99$

Tropical Salad $ $1\mathrm{.}56$ $ $5\mathrm{.}99$

Tapa Platter $ $8\mathrm{.}61$ $ $39\mathrm{.}55$

Coconut Scampi $ $6\mathrm{.}48$ $ $15\mathrm{.}50$

Bottle of Stag's Leap Cab $ $25\mathrm{.}19$ $ $99\mathrm{.}95$

Tuna Sandwich $ $3\mathrm{.}9531\%$

T$-$Bone $ $16\mathrm{.}0025\%$

Bottle of Sterling Merlot $ $36\mathrm{.}0025\%$

Fish N$\text{'}$ Chips Plate $ $12\mathrm{.}7544\%$

Adobo Pork $ $13\mathrm{.}5034\%$

Mango Shrimp $ $5\mathrm{.}6932\%$

Chicken Brochettes $ $5\mathrm{.}8960\%$

Key Lime Pie $ $2\mathrm{.}1645\%$

Seafood Fiesta $ $19\mathrm{.}0632\%$

Filet of Tenderloin $ $12\mathrm{.}1137\%$

Q: What is the MOST profitable menu item?

Q: What is the LEAST profitable menu item?

Q: What is a good average food cost $\%$ for foodservice?