REVENUE BUDGET ACTUAL for 2015-2016 Comfy Inn B&B
	LAST YEAR
	Accommodation	Food	Beverages	TOTAL
July	3,000	1,600	1,560	6,160
August	2,800	1,800	1,600	6,200
September	2,800	1,800	1,900	6,500
October	3,600	2,400	1,800	7,800
November	3,800	3,000	1,960	8,760
December	6,000	3,800	1,700	11,500
January	8,800	3,800	1,600	14,200
February	8,800	4,000	1,600	14,400
March	3,800	3,400	1,400	8,600
April	3,600	2,600	1,200	7,400
May	3,400	2,400	1,400	7,200
June	3,200	1,800	1,500	6,500
TOTAL	$53,600	$32,400	$19,220	$105,220

Betsy has approved your budget and you need to sit down with the short order cook to discuss the budget as they do all of the ordering and are responsible for meeting the food and beverage budget requirements. Assume that one of your recommendations to Betsy was to drop the cost of food purchases without dropping the quality. The short order cook is not happy with this decision and you need to collaborate with them to come up with the alternative options.

The B&B is known for its exquisite breakfasts and currently, all food is sourced locally from individual suppliers, and where possible, organic produce. Everything is made from scratch and most items of the menu are made with fresh ingredients. The menu is as follows:

• Homemade birches muesli with seasonal fruit compote and activated nuts.
• Baked French toast with fresh seasonal fruit and blackberry compote.
• Buttermilk pancakes with orange cardamom syrup.
• Three egg omelette with your choice of fillings chorizo, bacon, mushrooms, spinach, feta, goat cheese, brie, blue cheese, vintage cheddar and tomatoes.
• Pumpkin and spinach quiche with rocket breakfast salad.
• Eggs benedict with your choice of ham, smoked salmon, mushrooms or bacon.
• Corn and zucchini fritters with a delectable potato rosti and breakfast salad and salsa.
• The worlds best chicken and champagne breakfast.
• The big breakfast with steak, pork and fennel sausages, bacon, tomatoes, mushrooms, spinach, potato rosti and toast.
• Avocado smash with feta and oven roasted capsicum on your choice of four different breads.
• Good ole bacon and eggs on your choice of bread.

You believe that there are several ways to reduce the costs.

1. i) Work with one other student in the roles of manager and short order cook to discuss the final budget, explain what their role is in terms of financial management (to stay within the budget, save money where possible) and together come up with a list of at least four recommendations to reduce the costs.
2. ii) Write a memo to your assessor with your recommendations for reducing the cost of the menu. You will need to make sure that your recommendations do not have an impact on the level of customer service and the B&Bs reputation for exquisite breakfasts.