MENU ENGINEERING

Outlet :
No Menu No.of Cost of Selling Total Total Ratio to
Food Sold Food Price Food Sold Food Sales Total Sales
D7*C7 C7*E7 F7/G7*100
I Appetizer
Toasted Ravioli 43 15000 30000 645000 1290000 50
Brushcetta Cheese Ball 30 13000 25000 390000 750000 52
Fried Mac & Cheese 90 15000 30000 1350000 2700000 50

II Soup
Chicken Pumpkin Soup 35 23000 35000 805000 1225000 65.7142857142857
Corn Potage 75 12000 25000 900000 1875000 48
Creamy Tomato Soup 65 12000 23500 780000 1527500 51.063829787234

III Main Course

Chicken Cordon blue 250 23000 45000 5750000 11250000 51.1111111111111
Spaghetti Carbonara 110 12,500 23000 1375000 2530000 54.3478260869565
Lasagna 100 25000 38000 2500000 3800000 65.7894736842105

IV Dessert
Chocolate Lava Cake 50 10000 20000 500000 1000000 50
Tiramisu 85 15000 25000 1275000 2125000 60
Strawberry Cheesecake 86 12000 30000 1032000 2580000 40

Grand Total 1019 187500 349500 17302000 32652500 638.026526383798

Potential Food Cost : Total Cost of Food x 100 % Actual Food Cost : Total of Total Food Sold x 100 %
Total Selling Price Total of Total Food Sales

187500 100% 187500 17302000 100%

349500 0.536480687 32652500
53.64806867
39%

-0.65978293336681
 Popularity
Index

17302000
0.5298828574
52.988285736
39%