G 4 2 3 0.07 0.04 15 16 17 G H Ingredients Double Double Unit Cost per Unit Quantity Cheeseburger Sub-Totals Ham Ground Beef Quantity OZ Sub-Totals $ 0.13 Sub-Totals Quantity $ Cheese 0.52 2 ct $ $ 0.26 2 0.08 $ 2 $ 0.16 Bun 1 $ ct $ 0.08 0 0.14 $ 1 $ 0.14 1 Lettuce $ 0.14 1 $ OZ $ 0.07 1 0.1 $ 0.07 1 $ 1 Tomato $ 0.0 OZ $ 0.08 0.5 $ 0.04 0.5 $ 0.5 $ 0.04 Onion OZ $ 0.02 0.5 $ 0.01 0.5 $ 0.01 0.5 $ 0.0 Dressing OZ $ 0.09 0.5 $ 0.05 0.5 $ 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 = 2% $ 0.02 $ 0.01 $ 0.01 Total Recipe Cost $ 1.00 $ 0.66 $ 0.58 1 1 Number of Portions - yield 28.0% 28.0% 28.0% 28% Food Cost % = 2.35 $ 3.59 $ Calulated Menu Costs 2.65 2.95 $ 4.25$ Actual Menu Price $ 0.59 $ 0.66 $ 0.60 $ Profit Margin per Unit Sold $ Profit Margin per Unit Sold as Percentage of Revenue! 18 S 20 21 23 25 PN Menu Mix - Menu Analysis Cost Breakdown Inventory Menu II Type here to search made 58 minutes ago by B Diane IS A PES IPL - D - G D G H K L $ 1 1 $ U 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 0 s 5 0.5 $ 0.05 0.5 s 0.05 0 $ 0 $ S 5 S 0.10 0 5 S 0.05 -99 $ 0.65 $ 0.57 $ 0.15 0.02 $ 0.01$ 0.01 s 0.00 1.00 $ 0.66 $ 0.58S 0.15 1 1 1 28.096 28.096 28.0% 3.59 $ 2.35s 2.06 $ 0.55 4.251 $ 2.95 s 2.65$ 1.95 0.66 $ 0.60S 1.40 0.59 P G H Total Sales Daily Totals $ # of Days of Sales Montly Totals $ Gross Profit $ Food-Only Cost 4,807 $ 30 144,203 $ 25,500 765,000 620,798 Operating Expenses Monthly Category Rent & Common Area Maintenance (CAM) $ Utilities $ Insurance $ Payroll / Labor $ Fringe Benefits $ Maintenance $ Permits S Marketing $ Misc. $ Sub-Totals S Monthly Bill Rate 5,000 3,000 15,000 37,800 10,000 3,000 6,000 4,000 3,500 87,300 Percentage of Revenue 196 0% 2% 5% 1% 0% 1% 1% 0% 11% 533,498 70% Net Profit/ Net operating Margin $ Menu Mix PNL Inventory Cost Breakdown Menu Analysis e to search ULU IUUIS Aud-Ons Help Last edit was made 2 hours ago by B Diane 100% $ .. .00 123- Default (Ca. - BI. A. B D E F H Menu Item Number sold per day Total Receipe Cost Menu Price Food Cost % Total Costs (based on estimated Operating Costs) Total Sales (Revenue) 195 sor 2,000 3,000 500 $ $ $ 1.00 $ 0.66 $ 0.58 $ 4.95 28.0% 28.0% 28.0% $ $ $ 7,176 $ 7,049 $ 1,029 $ 8,500 8,850 1,325 2.65 Sandwiches Double-Double Cheeseburger 2 Hamburger 4 sides 5 French Fries 7 Totals 8 7900 3,500 0.15 $ 1.95 28.0% $ 1,913 $ 6,825 17,167 $ 25,500 Number of hours per 9 Labor Costs Number required per Shift Wage rate ($ per hour) Total Labor Cost per Day person per shift 0 21 Direct Labor Managers Front-line employees 2 $ 25.00 16.00 6.00 $ 6.00 $ 300.00 960.00 22 10 u $ 1,260.00 24 Totals 25 Menu isht PNL Menu Analysis Menu Cost Breakdown Inventory - i How would you calculate the profit margin per unit sold as percentage of Revenue . G 4 2 3 0.07 0.04 15 16 17 G H Ingredients Double Double Unit Cost per Unit Quantity Cheeseburger Sub-Totals Ham Ground Beef Quantity OZ Sub-Totals $ 0.13 Sub-Totals Quantity $ Cheese 0.52 2 ct $ $ 0.26 2 0.08 $ 2 $ 0.16 Bun 1 $ ct $ 0.08 0 0.14 $ 1 $ 0.14 1 Lettuce $ 0.14 1 $ OZ $ 0.07 1 0.1 $ 0.07 1 $ 1 Tomato $ 0.0 OZ $ 0.08 0.5 $ 0.04 0.5 $ 0.5 $ 0.04 Onion OZ $ 0.02 0.5 $ 0.01 0.5 $ 0.01 0.5 $ 0.0 Dressing OZ $ 0.09 0.5 $ 0.05 0.5 $ 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 = 2% $ 0.02 $ 0.01 $ 0.01 Total Recipe Cost $ 1.00 $ 0.66 $ 0.58 1 1 Number of Portions - yield 28.0% 28.0% 28.0% 28% Food Cost % = 2.35 $ 3.59 $ Calulated Menu Costs 2.65 2.95 $ 4.25$ Actual Menu Price $ 0.59 $ 0.66 $ 0.60 $ Profit Margin per Unit Sold $ Profit Margin per Unit Sold as Percentage of Revenue! 18 S 20 21 23 25 PN Menu Mix - Menu Analysis Cost Breakdown Inventory Menu II Type here to search made 58 minutes ago by B Diane IS A PES IPL - D - G D G H K L $ 1 1 $ U 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 0 s 5 0.5 $ 0.05 0.5 s 0.05 0 $ 0 $ S 5 S 0.10 0 5 S 0.05 -99 $ 0.65 $ 0.57 $ 0.15 0.02 $ 0.01$ 0.01 s 0.00 1.00 $ 0.66 $ 0.58S 0.15 1 1 1 28.096 28.096 28.0% 3.59 $ 2.35s 2.06 $ 0.55 4.251 $ 2.95 s 2.65$ 1.95 0.66 $ 0.60S 1.40 0.59 P G H Total Sales Daily Totals $ # of Days of Sales Montly Totals $ Gross Profit $ Food-Only Cost 4,807 $ 30 144,203 $ 25,500 765,000 620,798 Operating Expenses Monthly Category Rent & Common Area Maintenance (CAM) $ Utilities $ Insurance $ Payroll / Labor $ Fringe Benefits $ Maintenance $ Permits S Marketing $ Misc. $ Sub-Totals S Monthly Bill Rate 5,000 3,000 15,000 37,800 10,000 3,000 6,000 4,000 3,500 87,300 Percentage of Revenue 196 0% 2% 5% 1% 0% 1% 1% 0% 11% 533,498 70% Net Profit/ Net operating Margin $ Menu Mix PNL Inventory Cost Breakdown Menu Analysis e to search ULU IUUIS Aud-Ons Help Last edit was made 2 hours ago by B Diane 100% $ .. .00 123- Default (Ca. - BI. A. B D E F H Menu Item Number sold per day Total Receipe Cost Menu Price Food Cost % Total Costs (based on estimated Operating Costs) Total Sales (Revenue) 195 sor 2,000 3,000 500 $ $ $ 1.00 $ 0.66 $ 0.58 $ 4.95 28.0% 28.0% 28.0% $ $ $ 7,176 $ 7,049 $ 1,029 $ 8,500 8,850 1,325 2.65 Sandwiches Double-Double Cheeseburger 2 Hamburger 4 sides 5 French Fries 7 Totals 8 7900 3,500 0.15 $ 1.95 28.0% $ 1,913 $ 6,825 17,167 $ 25,500 Number of hours per 9 Labor Costs Number required per Shift Wage rate ($ per hour) Total Labor Cost per Day person per shift 0 21 Direct Labor Managers Front-line employees 2 $ 25.00 16.00 6.00 $ 6.00 $ 300.00 960.00 22 10 u $ 1,260.00 24 Totals 25 Menu isht PNL Menu Analysis Menu Cost Breakdown Inventory - i How would you calculate the profit margin per unit sold as percentage of Revenue