She would like to keep her average selling price above $11.50.

Given the incomplete information in the chart above and the fact that JoAnna priced each menu item with an $8.00 per guest tray contribution margin, calculate here: 

1) Total number of menu items sold 

(2) Total revenue

(3) Average selling price for the month

4) Did JoAnna achieve her desired average selling price per guest?
 

Menu Item Hunter's Chicken Jambalaya Grilled Salmon Beef Tenderloin Vegetarian Cheese Bake Number Sold 2,560 750 1,200 500 1,210 Product Cost $3.50 $4.50 $2.75 Contribution Margin Selling Price $11.75 $16.50 Total Sales