MENU ENGINEERING WORKSHEET

Vamsi Krishn's Assignment. Date Prepared:

Period Covered:

A B C D E F G H L P R S
Menu Item Name Number Popularity Item Food Item Sell Item Total Total Total Profit Popularity Menu
Sold % Cost Price Profit Cost Revenue Profit Category Category Item Class
ENTREES (E-D) (D*B) (E*B) (H-G)
Baked snapper 100 5.0% $ 4.06 $ 14.50 $ 10.44 $ 406.00 $ 1,450.00 $ 1,044.00 Low Low Dog
Blackened chicken 200 10.0% $ 3.98 $ 12.98 $ 9.00 $ 796.00 $ 2,596.00 $ 1,800.00 Low High Workhorse
Chicken kiev 150 7.5% $ 2.98 $ 14.50 $ 11.52 $ 447.00 $ 2,175.00 $ 1,728.00 High Low Challenge
Crabmeat chateuabriand 400 20.0% $ 11.20 $ 29.90 $ 18.70 $ 4,480.00 ######### $ 7,480.00 High High Star
Famous catfish dinner 500 25.0% $ 2.59 $ 12.50 $ 9.91 $ 1,295.00 $ 6,250.00 $ 4,955.00 Low High Workhorse
Prime rib 100 5.0% $ 4.98 $ 13.50 $ 8.52 $ 498.00 $ 1,350.00 $ 852.00 Low Low Dog
Sirloin strip 300 15.0% $ 3.67 $ 14.95 $ 11.28 $ 1,101.00 $ 4,485.00 $ 3,384.00 Low High Workhorse
Southwestern chicken 250 12.5% $ 1.74 $ 7.25 $ 5.51 $ 435.00 $ 1,812.50 $ 1,377.50 Low High Workhorse

N I J M
Total 2000 100.0% $ 9,458.00 ######### #########

K=I/J O=M/N
29.5% $ 11.31
Food Cost % Ave Gross Profit

Q = (100% / Items) * (80%)

10.0%
Menu Popularity Factor

0000001