Using this menu

\fMenu Assignment - Google Sh X it Dashboard Menu Project Phase 2 (due Oct X Menu Assignemnt - Google D: X + C' i |earn.georgebrown.c This formed the basis of your project as we cost and price your items and run some financial scenarios. Phase 2 Costing and Pricing - Due October 30 at 11:59pm: Once your menu is acceptable, start work on your costing and pricing. On the web or a good professional cookbook (preferred) develop recipes for the 6 main dishes and 3 cocktails on your menu. As I mentioned in class, use recipes that use weights (grams and millilitres) rather than cups and tablespoons as measurements as much as possible. If necessary, you can convert cups to gram, but it will add another step. he other food and beverage items need only be listed on the menu. Costing will be done as demonstrated, for the main dishes only. Ensure the formulas are left in the cells as per the demonstration. Use 3 decimals for extensions and otal costs. Pricing will be done initially by using theFactor Method, then the Prime Cost Method we used in class, again at 60% prime cost. That means you must calculateldetermine labour costs something we will discuss in class. You can find the example for costing and pricing in Module 3 under 'Menu and Recipe Costing and Analysis,' it is in the Excel document titled 'Recipe Costing Exercis 2022' Next, use the Actual Cost method by calculating monthly fixed cost at $20,000 with 10,000 covers. Show your work on pricing for this method. hen create a Popularity Index based on your own assessment, i.e., rank the menu items on a percentage basis. Use an educated guess based on your own or other uroup members preferences. This represents another spreadsheet. hen, for the main dishes only, take the prices you calculated and adjust them - taking actual menu prices and modifying them to balance. This will be explained in class, but fundamentally, in real life, expensive items are reduced in price and inexpensive items are increased, so that prices on the actual menu converge (to a certain degree) describe and show your work. This represents a separate list of main course items with modied prices and a written explanation of the modications. Phase 3 (3, 3a, 3b, and 3c) Scenario Planning :0) Listen , at 11:59pm: E3 4140 PM 2023-10-25 Reproduce your sales and costs on a separate El Dittinnary the adjusted menu prices and popularity index you decided on in phase 2. Calculate food and I-ahnnrnnc-tq humarlnn1nnnnnuarc n. - u. . . , -..-. .1. n .- -. . --.. . n - .- . n u- . E-nnn .- n n ,0 Type here to search 53