8. BONUS Sissy LaRoussa has studied both the food cost percentage and contribution margin matrix methods of menu analysis and believes that they rely too heavily on the cost of food for their conclusions. Sissy operates a "Quick Wok" outlet in her local mall's food court. She serves hot and tasty Asian cuisine to the mall shoppers. In her operation, both labor costs and occupation costs (her lease) exceed food costs on her monthly income statement. From that income statement, she knows that her non-food variable cost (primarily her labor cost as well as a percentage sales fee assessed by the mall's owners) averages 35% of her menu selling price. She wants to use goal value analysis to determine which, if any, of her menu items are failing to perform well for her. Utilizing last week's sales data presented in the following chart, calculate the goal value for each item. Then, sort (in descending rank order) by goal value. Be sure to include the Overall Menu Goals in the appropriate rank order. Sissy's Quick Wok Item Goal Value Food Cost% Number Sold Variable Cost % 0.25 773 0.35 321 0.18 0.20 0.11 0.35 0.35 Selling Price 4.99 3.99 4.99 1.19 6.99 640 Beer and broccoli Sweet and sour pork General Tao's chicken Vegetable stir-fry Three-item combo Coconut shrimp Asian ribs Ovall Menu Goal 140 0.41 310 0.24 485 0.35 0.35 0.35 0.35 0.35 5.99 145 6.99 0.30 0.25 +45 5.50