Cost David's Menu Analysis Worksheet Selling Total Item Total Number Price Sales Cost Menu Item Sold ($) ($) ($) ($) Dry-Rubbed Ribs 210 11.95 2,509.50 4.10 861.00 BBQ Ribs 242 9.95 2,407.90 4.25 1,028.50 Salmon Grill 51 14.95 762.45 6.45 328.95 Brisket 88 8.95 787.601 2.85 250.80 Sausage Links 103 6.95 715.85 1.45 149.35 Cowboy Combo 145 9.95 1,442.75 4.20 609.00 1/2 Roast Chicken 185 8.95 1,655.75 3.10 573.50 Mesquite Chicken 160 6.95 1,112.00 1.75 280.00 Total 1,184 78.60 11,393.80 28.15 4,081.10 Item Total Contribution Contribution Food Margin ($) Margin ($) Cost % 7.85 1,648.50 34.30% 5.70 1,379.40| 42.71% 8.50 433.50| 43.14% 6.10 536.80 31.84% 5.50 566.50 20.86% 5.75 833.75 42.21% 5.85 1,082.25 34.64% 5.20 832.00 25.18% 50.45 7,312.70 274.89% Weighted Average 148 9.83 1,424.23 3.52 510.14 6.31 914.09 34.36 7.(A) Utilizing the data from the David's menu analysis worksheet in previous Question 6, create a food cost percentage matrix and place each menu item in its appropriate square. Food Cost Percentage Matrix Low Popularity High Popularity (Below__Sold) (Above_Sold) High Food Cost % (Above___ %) Low Food Cost % (Below_%) a. Using this type of analysis, which items are David's "best"? b. Using this type of analysis, which items should David consider removing from his menu? c. What is one strength of this type of menu analysis system? d. What is one weakness of this type of menu analysis system? e. What marketing strategies might David use for items that fall in square 2 (High Popularity, High Food Cost %.)? 7.(B) Utilizing the data from the David's menu analysis worksheet in Question 6, create a contribution margin matrix and place each menu item in its appropriate square. Contribution Margin Matrix Low Popularity High Popularity (Below__ Sold) (Above____ Sold) High Contribution Margin (Above $) Low Contribution Margin (Below $ ) a. Using this type analysis, which items are David's "best"? b. Using this type analysis, which items might David consider removing from his menu? c. What is one strength of this type menu analysis system? d. What is one weakness of this type menu analysis system? e. What marketing strategies might David use for items that fall in square 1? Cost David's Menu Analysis Worksheet Selling Total Item Total Number Price Sales Cost Menu Item Sold ($) ($) ($) ($) Dry-Rubbed Ribs 210 11.95 2,509.50 4.10 861.00 BBQ Ribs 242 9.95 2,407.90 4.25 1,028.50 Salmon Grill 51 14.95 762.45 6.45 328.95 Brisket 88 8.95 787.601 2.85 250.80 Sausage Links 103 6.95 715.85 1.45 149.35 Cowboy Combo 145 9.95 1,442.75 4.20 609.00 1/2 Roast Chicken 185 8.95 1,655.75 3.10 573.50 Mesquite Chicken 160 6.95 1,112.00 1.75 280.00 Total 1,184 78.60 11,393.80 28.15 4,081.10 Item Total Contribution Contribution Food Margin ($) Margin ($) Cost % 7.85 1,648.50 34.30% 5.70 1,379.40| 42.71% 8.50 433.50| 43.14% 6.10 536.80 31.84% 5.50 566.50 20.86% 5.75 833.75 42.21% 5.85 1,082.25 34.64% 5.20 832.00 25.18% 50.45 7,312.70 274.89% Weighted Average 148 9.83 1,424.23 3.52 510.14 6.31 914.09 34.36 7.(A) Utilizing the data from the David's menu analysis worksheet in previous Question 6, create a food cost percentage matrix and place each menu item in its appropriate square. Food Cost Percentage Matrix Low Popularity High Popularity (Below__Sold) (Above_Sold) High Food Cost % (Above___ %) Low Food Cost % (Below_%) a. Using this type of analysis, which items are David's "best"? b. Using this type of analysis, which items should David consider removing from his menu? c. What is one strength of this type of menu analysis system? d. What is one weakness of this type of menu analysis system? e. What marketing strategies might David use for items that fall in square 2 (High Popularity, High Food Cost %.)? 7.(B) Utilizing the data from the David's menu analysis worksheet in Question 6, create a contribution margin matrix and place each menu item in its appropriate square. Contribution Margin Matrix Low Popularity High Popularity (Below__ Sold) (Above____ Sold) High Contribution Margin (Above $) Low Contribution Margin (Below $ ) a. Using this type analysis, which items are David's "best"? b. Using this type analysis, which items might David consider removing from his menu? c. What is one strength of this type menu analysis system? d. What is one weakness of this type menu analysis system? e. What marketing strategies might David use for items that fall in square 1
