2 0.16 3 15 16 17 18 H Ingredients Double Double Unit Cost per Unit Quantity Cheeseburger Sub-Totals Ham Ground Beef Quantity Sub-Totals OZ $ 0.13 4 $ Quantity Sub-Totals Cheese 0.52 2 ct $ $ 0.26 2 0.08 $ 2 $ Bun 1 $ ct $ 0.08 0 $ 0.14 1 $ 0.14 1 Lettuce $ 0.14 1 $ OZ $ 0.07 0.1 1 $ 0.07 1 $ 1 0.07 Tomato $ 0.0 OZ $ 0.08 0.5 $ 0.04 0.5 $ 0.04 0.5 0.04 Onion OZ $ 0.02 0.5 $ 0.01 0.5 $ 0.01 0.5 $ 0.01 Dressing OZ $ 0.09 0.5 $ 0.05 0.5 s 0.05 0.5 $ 0.05 Potatoes OZ $ 0.02 0 $ o $ $ Frying Oil OZ $ 0.01 0 0 $ $ Recipe Cost $ 0.99 $ 0.65 $ 0.57 Incidental Cost -- "Q" Factor = 29 $ 0.02 $ 0.01 $ 0.01 Total Recipe Cost $ 1.00 $ 0.66 0.58 1 1 Number of Portions - yield 28% 28.0% 28.0% Food Cost % = 28.0% 2.35 S 3.59 $ Calulated Menu Costs 2.65 2.95 $ 4.25$ Actual Menu Price s 0.59 $ 0.66 $ 0.60 $ Profit Margin per Unit Sold $ Profit Margin per Unit Sold as Percentage of Revenue! S 19 20 21 22 23 PNL Menu Mix - Menu Analysis - Cost Breakdown Inventory Menu - DI Type here to search made 58 minutes ago by B Diane I. A ES Ipl - D D G H K L 1 $ $ $ U OO Cheeseburger Hamburger French Fries Quantity Sub-Totals Quantity Sub-Totals Quantity Sub-Totals 2 $ 0.26 2 $ 0.26 0 $ 1 $ 0.08 0 $ 0 1 $ 0.14 1 $ 0.14 0 $ 1 $ 0.07 1 $ 0.07 0 $ 0.5 0.04 0.5 $ 0.04 0 0.5 $ 0.01 0.5 $ 0.01 s 5 0.5 $ 0.05 0.5 s 0.05 $ $ $ 5 S 0.10 5 S 0.05 -99 $ 0.65 $ 0.57 $ 0.15 0.02 $ 0.01 $ 0.01 s 0.00 1.00 $ 0.66 $ 0.58 S 0.15 1 1 1 28.0% 28.09 28.096 3.59 $ 2.35s 2.06 $ 0.55 4.25 $ 2.95 $ 1.95 2.65 S 0.66 s 016915 0.59 s 1.40 P FI How would you calculate the profit margin per unit sold as percentage of Revenue