Chapter 6, Question 8 Ming hsc recently inherited the Guick wok rectaurant ctarted by her parents. It ic locoted in buzy etrip chopping pres currounded by many office complexes, but it ia also near many quick service restouronts. The Quick Wok haz been zuccesoful becouse of the quality of its food, but Ming feels that it could do even better st lunchtime if the could create a value meal option to appeal to the Price-conscious consumer. Because bothMcDonald's andWendy's re within quarter-mile of her store, she has determined that her own value meal menu item needs to bc priced at $1.00. She createsstir-fry dish that, when served with white rice, hasportion cost of 65 centa. Her beversges hove s coat of 20 cente. The beveroges already sell for $1.00 each ond she docc not want to raice this price. She belieres the could cell 75 of the new value meals per day if che offers the stir-fry dish at $1.00. As well, she seeks an overall product cost percentage of 35 percent. From historical dsto, she nows that 80 percent of her customers purchaze s drink with their meals 10 12 Value Meal and Beverage Item Total g Total Cost er 1s Menu Item Sold Cost Cost Price Sales |% 75 15 Beverage 16 17 Total 18 Based an the information given, caiculate the averal product cost percentage of the value meals and beverages. Woulkd you advise ng to go for e7 Why or wty nor? 20 21Answer 23 24 as Number of Beverages to Achieve Target Overall Product Cost Numb Item TotalSellin Total Food Sales Cost 26 Menu Item Cost Cost g er 27 Stir Fry Dish 28 Beverage 23 30 31 Haw mary beverages muet be soid 32 foud cost percentage gosl? is this rumber femi 75 Total in acdion to the value meas Ming is to achieve her target 35 36 Chapter 6, Question 8 Ming hsc recently inherited the Guick wok rectaurant ctarted by her parents. It ic locoted in buzy etrip chopping pres currounded by many office complexes, but it ia also near many quick service restouronts. The Quick Wok haz been zuccesoful becouse of the quality of its food, but Ming feels that it could do even better st lunchtime if the could create a value meal option to appeal to the Price-conscious consumer. Because bothMcDonald's andWendy's re within quarter-mile of her store, she has determined that her own value meal menu item needs to bc priced at $1.00. She createsstir-fry dish that, when served with white rice, hasportion cost of 65 centa. Her beversges hove s coat of 20 cente. The beveroges already sell for $1.00 each ond she docc not want to raice this price. She belieres the could cell 75 of the new value meals per day if che offers the stir-fry dish at $1.00. As well, she seeks an overall product cost percentage of 35 percent. From historical dsto, she nows that 80 percent of her customers purchaze s drink with their meals 10 12 Value Meal and Beverage Item Total g Total Cost er 1s Menu Item Sold Cost Cost Price Sales |% 75 15 Beverage 16 17 Total 18 Based an the information given, caiculate the averal product cost percentage of the value meals and beverages. Woulkd you advise ng to go for e7 Why or wty nor? 20 21Answer 23 24 as Number of Beverages to Achieve Target Overall Product Cost Numb Item TotalSellin Total Food Sales Cost 26 Menu Item Cost Cost g er 27 Stir Fry Dish 28 Beverage 23 30 31 Haw mary beverages muet be soid 32 foud cost percentage gosl? is this rumber femi 75 Total in acdion to the value meas Ming is to achieve her target 35 36
