1. You are the manager of a non-profit, members-only, dining club. Your current sales projections for next Saturday are $11,236. If your target labour cost percentage is 34%, what is your budget, in dollars, for next Saturday

2. which of the following items would you prefer to sell and why?

Classic Meatballs - $14 Menu Price, 19% food cost

Arachi - $12 Menu Price, 25% food cost

Arugula and Pear Salad - $13 Menu Price, 15% food cost

3. Calculate the cost per view (person reached) for each of the following advertising mediums.

Influencer: $8,575 cost for 38,000 followers

Menu Flyers: $2,987 cost for 13,000 flyers with delivery

Toronto Life Magazine: $18,000 cost, monthly distribution of 75,000 magazines

4. It is end of the 1^st quarter of 20XX at your restaurant and have noticed that you have missed some important targets. You have been provided the following information from the income statement:

Food Costs - $200,000

Food Cost - 40% (target is 31%)

Labour Costs - $180,000

Labour Cost % - 36% (target is 25%)

Marketing - 5 (Target is 7%)

5. Most of the restaurants aim to have an overall food cost percentage of 30%. Provide an example of an item that would normally have a food cost percentage under 30% and explain why that is priced below the target?

6. Explain form value and how restaurants can take advantage of it?

7. Explain how direct competition nearby can be beneficial when choosing a location?