My Homework
- Create demand-based schedule for a dinner restaurant indicating how many people will work per hour for a restaurant. Please provide your assumptions as to why you schedule the quantity of people you do for the times you schedule them.
- Using the menu costing examples provided. Create mock menu costing/recipe cost for a cheeseburger meal. Prices do not have to be exact from a grocery store, but your costs need to add up correctly, and based on a sales price, the cost percentage/contribution margin should be accurate.
Demand Based Schedule Assumptions :
Demand Based Schedule Staffing built based on assumptions Cheeseburger meal list of ingredients :
Cheeseburger meal costs per ingredient :
Cheeseburger meal sales price listed :
Cheeseburger meal food cost percentage is accurate :
Income statement reviewed for overall condition of operation Income statement recommendations to be more profitable Menu engineering :recommendations provided on menu changes :
Restaurant Food Revenue Beverage Revenue Othen'Sundry Total Gross Revenue Food Cost Beverage Cost Total Cost of Sales Gross Profit Management Salaries Hourly Wages Overtime Wages Service Charge Distributio Total Payroll Cost Total Benefits Cost Total Payroll & Related E Gross Profit After Wage: Other Expenses Utilities and Taxes Miscellaneous Glass Silver China Plants & Decorations Uniforms Laundry Uniform Cleaning Operating Supplies Paper Supplies Total Other Expenses Opratinl Income Actual 465.473 109.723 32.049 607.244 144,941 23,392 168,333 438.970 24.858 129.320 1 .756 32.049 187.982 142.648 330.630 108.341 23.971 3.934 3,645 1 .200 594 650 350 3.067 1 .687 6.427 1 .849 47,370 60,912 \"lo 76.6% 18.1% 5.3% 100.0% 31.1% 21.3% 27.7% 72.3% 4.1% 21.3% 0.3% 5.3% 31.0% 23.5% 54.4% :1 17.8% 3.9% 0.6% 0.8% 0.0% 0.1 % 0.0% 0.0% 0.5% 0.3% 1 .2% 0.3% 7.8% 10.0% Bu dget 462,078 98,423 34.489 594.989 117,564 20,850 138,414 456,575 19,885 118,052 1,176 34,489 173,602 144,700 318,301 137,682 23,582 2,200 1 .422 790 1 .620 662 678 2,710 1 .962 5.120 2.534 43.280 94.993 "/9 77.7% 16.5% 5.8% 100.0% 25.4% 21 .2% 23.3% 76.7% 3.3% 19.8% 0.2% 5.8% 29.3% 24.3% 53.6% 23.1% 4.0% 0.4% 0.2% 0.1% 0.3% 0.1% 0.1% 0.5% 0.3% 0.9% 0.4% 7.3% 16.0% Variance 3,395 1 1 .300 (2.440) 12.255 27.377 2.541 29.919 (17,605) 4,973 11,268 560 (2,440) 13,788 (2,052) 11,736 (29,341) 389 1 ,734 3,423 (790) (1 ,026) (662) (678) 357 (275) 2,304 (685) 4,090 (34,082) Prior Period 410.241 86.999 30.586 527.826 113.595 20.480 134,074 393.586 24.277 113.140 409 30.586 168.412 132.007 300.420 93.192 23.356 2.587 0 0 0 255 289 2,417 1,732 3.605 1.910 36.150 57.182 "/9 77.7% 16.5% 5.8% 100.0% 27.7% 23.5% 25.4% 74.6% 4.6% 21.4% 0.1% 5.8% 31.9% 25.0% 56.9% 17.7% 4.4% 0.5% 0.0% 0.0% 0.0% 0.0% 0.1% 0.5% 0.3% 0.7% 0.4% 6.9% 10.8% Variance 55.231 22.724 1 .462 79,418 31.346 2.912 34,259 45,384 581 16,179 1,347 1.462 19.595 10.640 30.235 15.149 615 1.347 4.845 594 (255) (289) 650 (44) 3,819 (50) 1 1 .220 3.730 BBQ Cost Per Cost Per Waste Total Cost Divided Ounce/ Consumpt Selling Item Pound Percentage Waste Cost Per Pound Pound portion ion Portion Cost Price Food Cost % TOP SIRLOIN 10.34 3% 0.31 10.65 16.00 0.67 8.00 5.33 un #DIV/O! CHICKEN S 2.10 3% 0.06 2.16 16.00 0.14 4.00 0.54 #DIV/O! SAUSAGE S 4.08 3% 0.12 2.73 16.00 0.17 4.00 0.68 #DIV/O! SHRIMP $ 6.87 3% 0.21 7.08 16.00 0.44 10.00 4.42 #DIV/0! CHICKEN NUGGETS $ 3.12 3% 0.09 3.21 16.00 0.20 4.00 0.80 #DIV/O! HAMBURGER S 31.25 3% 0.94 3.13 16.00 0.20 4.00 0.78 un- #DIV/O! HB CONDIMENTS S 1.00 3% 0.03 1.03 16.00 0.06 2.00 0.13 #DIV/O! SALAD GREENS S 4.28 3% 0.13 4.41 16.00 0.28 2.00 0.55 #DIV/O! SLICED FRUITS S 5.36 10% 0.54 5.90 16.00 0.37 4.00 1.47 #DIV/0! CORN ON COBB S 0.30 3% 0.01 0.31 0.00 0.00 1.25 0.38 #DIV/O! FRESH VEGETABLES $ 2.65 10% 0.27 2.92 16.00 0.18 4.00 0.73 #DIV/0! SMORES 0.65 3% 0.02 0.67 0.00 0.65 1.00 0.65 #DIV/O! COFFEE, 90 S 0% 0.00 0.00 0.00 0.07 10.00 0.70 #DIV/0! SODA, 135 0% 0.00 0.00 0.00 0.46 1.00 0.46 #DIV/0! MILK, 40 S 0% 0.00 0.00 0.00 0.44 0.25 0.11 #DIV/O! Total 17.74 S 37.00 47.94%Labor Hours Rate Daily Labor PTEB Total Labor Garde Mange 4 $30.51 $122.04 $122.04 $244.08 Baker 4 $27.86 $111.44 $111.44 $222.88 Steward 6 $24.16 $144.96 $144.96 $289.92 Lounge Attend 12 $25.00 $300.00 $300.00 $600.00 Total Labor $1,356.88Classificati Sales Mix Food Cost Total Sales Mix Item Food Total Contribution Total CM CM Number Menu Mix Sales Mix Menu Price Action Menu Item CM Score on Sold (MM) % Category Score % Revenue Percentage Food Cost Cost % Food Cost |Margin (CM) Category Total Score Enter Data Enter Data Enter Data Enter Data Pupus Sidewinder 377 2.53% LOW 10.7% $17.00 $6,409.00 2.5% $1.82 10.71% $686.40 $15.18 $5,722.60 LOW ULARITY-LOY REPLACE - N Crispy Calamari 701 4.71% HIGH 15.1% $17.00 $11,917.00 4.7% $2.56 15.06% $1,794.70 $14.44 $10, 122.30 LOW JLAR-LOW PA REPRICE $2,444.77 $14.89 $11,703.23 LOW JLAR-LOW PR REPRICE Coconut Shrimp 786 5.28% HIGH 17.3% $ 18.00 $14, 148.00 5.3% $3.11 17.28% 649 4.36% HIGH 26.1% $19.00 $12,331.00 4.4% $4.95 26.05% $3,212.23 $14.05 $9, 118.77 LOW ULAR-LOW PF REPRICE Crispy Chicken Wings Garlic Shrimp 434 2.92% HIGH 19.9% $24.00 $10,416.00 2.9% $4.78 19.92% $2,074.87 $19.22 $8,341.13 LOW ULAR-LOW PR REPRICE LOW JLAR-LOW PR REPRICE Tropics Nachos 1105 7.43% HIGH 21.7% $24.00 $26,520.00 7.4% $5.20 21.67% $5,746.88 $18.80 $20,773.12 $2,304.00 0.6% $4.45 18.54% $427.20 $19.55 $1,876.80 LOW ULARITY-LOY REPLACE Soba Noodle Roll 96 0.65% LOW 18.5% $24.00 LOW ULARITY-LOY REPLACE Seared Hamachi 66 0.44% LOW NNN. 22.4% $22.00 $1,452.00 0.4% $4.93 22.41% $325.38 $17.07 $1, 126.62 N - N N N N N N N N N N N N N 260 1.75% LOW 15.3% $18.00 $4,680.00 1.7% $2.75 15.28% $715.10 $15.25 $3,964.90 LOW ULARITY-LOY REPLACE Thai Coconut Ceviche LOW ULAR-LOW PF REPRICE Ahi Poke 419 2.82% HIGH 13.5% $20.00 $8,380.00 2.8% $2.70 13.50% $1, 131.30 $17.30 $7,248.70 Ocean Sampler 461 3.10% HIGH 22.2% $23.00 $10,603.00 3.1% $5.10 22.17% $2,350.69 $17.90 $8,252.31 LOW JLAR-LOW PR REPRICE Famers Market Salad 530 3.56% HIGH 16.4% $16.00 $8,480.00 3.6% $2.62 16.38% $1,388.60 $13.38 $7,091.40 LOW ULAR-LOW PH REPRICE Caesar Salad 446 3.00% HIGH 11.6% $17.00 $7,582.00 3.0% $1.97 11.59% $878.62 $15.03 $6,703.38 LOW ULAR-LOW PF REPRICE Crab Louis 420 2.82% HIGH 22.6% $29.00 $12, 180.00 2.8% $6.54 22.55% $2,746.80 $22.46 $9,433.20 HIGH PROFIT HIGH RETAIN 418 2.81% HIGH 24.6% $24.00 $10,032.00 2.8% $5.90 24.58% $2,465.87 $18. 10 $7,566.13 LOW ULAR-LOW PR REPRICE Seared Ahi Misoyaki Butter Fish 227 1.53% LOW 32.7% $35.00 $7,945.00 1.5% $11.45 32.71% $2,599.15 $23.55 $5,345.85 HIGH FIT-LOW POIREPOSITION $817.74 $19.69 $6,970.26 LOW N . ULARITY-LOY REPLACE NN Veggie Pasta 354 2.38% LOW 10.5% $22.00 $7,788.00 2.4% $2.31 10.50% Seafood Pasta 427 2.87% HIGH 16.8% $39.00 $16,653.00 2.9% $9.55 24.49% $4,077.85 $29.45 $12,575.15 HIGH N ROFIT HIGH RETAIN Fish n Chips 985 6.62% HIGH 14.3% $32.00 $31,520.00 6.6% $4.58 14.31% $4,510.51 $27.42 $27,009.49 HIGH PROFIT HIGH RETAIN LOW 20.3% $34.00 $8, 160.00 1.6% $6.91 20.32% $1,658.11 $27.09 $6,501.89 HIGH FIT-LOW POIREPOSITION Roasted Kona Kampachi 240 1.61% HIGH PROFIT HIGH RETAIN Mac Nut Mahi Mahi 683 4.59% HIGH 19.8% $39.00 $26,637.00 4.6% $7.73 19.82% $5,279.45 $31.27 $21,357.55 693 4.66% HIGH 17.4% $42.00 $29, 106.00 4.7% $7.30 17.38% $5,058.62 $34.70 $24,047.38 HIGH NI PROFIT HIGH RETAIN Tropics Ribeye 1064 7.15% HIGH 10.8% $25.00 $26,600.00 7.2% $2.70 10.80% $2,872.80 $22.30 $23,727.20 HIGH PROFIT HIGH RETAIN The TBG Signature Burger Maui Taro Burger 173 1.16% LOW 13.1% $19.00 $3,287.00 1.2% $2.49 13.10% $430.60 $16.51 $2,856.40 LOW ULARITY-LOY REPLACE 576 3.87% HIGH 14.3% $22.00 $12,672.00 3.9% $3.14 14.27% $1,808.29 $18.86 $ 10,863.71 LOW 3 ULAR-LOW PR REPRICE Seafood Flatbread REPLACE Veggie Flatbread 214 1.44% LOW $22.00 1.4% $2.23 $4,230.14 ULARITY-LOY 10.2% $4,708.00 10.15% $477.86 $19.77 LOW ANNNI NN - 311 2.09% LOW 18.6% $25.00 $7,775.00 2.1% $4.65 18.60% $1,446.15 $20.35 $6,328.85 LOW ULARITY-LOY REPLACE Chef Inspiration Flatbread 616 4.14% HIGH 11.3% $33.00 $20,328.00 4.1% $3.74 11.33% $2,303.16 $29.26 $18,024.84 HIGH PROFIT HIGH RETAIN BBQ Beef Brisket $28.00 $19,824.00 4.8% $5.70 20.36% $4,035.60 $22.30 $15,788.40 HIGH UNI ROFIT HIGH RETAIN Long Smoked Back Ribs 708 4.76% HIGH 20.4% Primo Beer Can Chicken 441 2.96% HIGH 10.4% $29.00 $12,789.00 3.0% $3.02 10.41% $ 1,331.82 $25.98 $11,457.18 HIGH ROFIT HIGH RETAIN Category Total: 30 14880 100.00% 2.67% $383,226.00 17.51% $67,097.14 $316 , 128.86 $21.25Restaurant Staffing JOB JOB ESTIMATED STAFFING CODE DESCRIPTION FT PT TOTAL E FRONT OF HOUSE Director of Ops 0.00 0 General Manager 1.00 Asst Gen. Manager 0.00 NO - Manager 2.00 Total 3 0 0 0 3 BACK OF HOUSE Executive Chef 1.00 - Exec.Sous Chef 0.00 NO Sous Chef 2.00 Total 3 0 0 3 KITCHEN O 0 Master Cook 1.00 UI N Cook 3.00 -N . Prep Cook 2.00 Total 6 0 4 10 RESTAURANT Host 2.00 Server 8.00 11 8.00 5 W W W - Busperson 11 Runners 5.00 Total 23 0 33 0 BARLOUNGE 0 Cocktail waitstaff 0 3.00 N Bartender/TP 0 3.00 N Barback 0 1.00 ON U Total 7.00 12 0
