hospitality
aqnaboy0y1
123456.docxAssesment
- Ala carte menu
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Standard Recipe Card |
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Name of dish: |
Wild mushroom |
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Portion nos.: |
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25 |
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Ref.source: |
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Total Cost: |
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$100 |
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Portion size.: |
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150 |
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Portion Cost: |
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$5.06 |
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Sales Price at |
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$20.00 |
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30% |
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( Food Cost) |
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Desired Sales Price |
22 |
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Desired Food Cost % |
30.0% |
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Sales Price |
22 |
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Food Cost % |
25.3% |
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Commodities |
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Item |
Specification |
Weight kg/l/Unit |
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Cost per kg/l/Unit |
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Actual cost |
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Potatoes |
Brush |
5.625 |
Kg |
$3.00 |
Kg |
$19.88 |
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Tomatoes |
Riped |
2.025 |
kg |
$8.67 |
kg |
$20.56 |
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Zuchini |
Cut into 4cm |
4.900 |
kg |
$4.90 |
kg |
$24.01 |
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Red Onion |
Sliced, Round |
0.355 |
kg |
$3.50 |
kg |
$1.24 |
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Olive oil |
Extra virgin |
0.179 |
lts |
$10.00 |
lts |
$1.79 |
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Oregano leaves |
Dried |
0.105 |
kg |
$256.00 |
kg |
$26.88 |
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Sweet paprika |
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0.052 |
kg |
$20.00 |
kg |
$1.04 |
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$0.00 |
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$0.00 |
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$0.00 |
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Total Cost |
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100 |
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Portion Cost |
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$4.00 |
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Standard Recipe Card |
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Name of dish: |
Pan roasted duck breast |
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Portion nos.: |
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25 |
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Ref.source: |
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Total Cost: |
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$125 |
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Portion size.: |
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150 |
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Portion Cost: |
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$5.00 |
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Sales Price at |
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$20.00 |
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30% |
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( Food Cost) |
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Desired Sales Price |
$16.86 |
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Desired Food Cost % |
30.0% |
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Sales Price |
$20.00 |
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Food Cost % |
25.3% |
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Commodities |
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Item |
Specification |
Weight kg/l/Unit |
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Cost per kg/l/Unit |
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Actual cost |
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Potatoes |
Brush |
5.625 |
Kg |
$3.00 |
Kg |
$16.88 |
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Tomatoes |
Riped |
2.025 |
kg |
$8.67 |
kg |
$17.56 |
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Zuchini |
Cut into 4cm |
4.900 |
kg |
$4.90 |
kg |
$24.01 |
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Duck fillets |
Sliced, Round |
0.355 |
kg |
$3.50 |
kg |
$72.00 |
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Olive oil |
Extra virgin |
0.179 |
lts |
$10.00 |
lts |
$1.79 |
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Total Cost |
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$125 |
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Portion Cost |
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$5.00 |
A la carte menu analysis
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Menu item |
Menu mix % |
Amount sold |
Food cost % |
Food cost |
Sales price |
Menu cost |
Menu revenue |
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Entrée’s |
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Wild m ushroom |
7.20% |
236 |
23.81% |
$2.50 |
$10.50 |
$590 |
$2,478 |
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Old sport pork belly |
12.96% |
425 |
25.60% |
$3.20 |
$12.50 |
$1,360 |
$5312.50 |
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Goat wood |
7.47% |
245 |
25.60% |
$3.20 |
$12.50 |
$784 |
$3062.50 |
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Alfred anderby |
8.02$ |
263 |
21.54% |
$2.80 |
$13 |
$736.40 |
$3,419 |
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Wild rabbit trifale |
5.58% |
183 |
22.35% |
$1.90 |
$8.50 |
$347.70 |
$1,555.50 |
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Mains |
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Filolet of lincinshire beef |
6.52% |
214 |
32% |
$8 |
$25 |
$1712 |
$5350 |
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Souce vidi lamb |
9.91% |
325 |
32.69% |
$8.50 |
$26 |
$2762.50 |
$8450 |
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Wild harbour |
6.04% |
198 |
31.43% |
$11 |
$35 |
$2178 |
$6930 |
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Pan roasted chicken breast |
8.08% |
265 |
35.71% |
$10 |
$28 |
$2650 |
$7420 |
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Roasted butternut |
5.43% |
178 |
20% |
$3 |
$15 |
$534 |
$2670 |
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Desserts |
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Banana sandwich |
4.63% |
152 |
33.33% |
$2 |
$6 |
$304 |
$912 |
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Bitter chocolate |
4.02% |
132 |
33.33% |
$2 |
$6 |
$264 |
$792 |
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Goast wood cheesecake |
5.34% |
175 |
33.33% |
$2 |
$6 |
$350 |
$1050 |
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Raisin pana cota |
5.03% |
165 |
33.33% |
$2 |
$6 |
$330 |
$990 |
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Taste of lincoshire cheese |
3.78% |
124 |
37.50% |
$3 |
$8 |
$372 |
$992 |
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Total dishes sold |
3280 |
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Total Food cost percentage% |
29.73% |
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Totals |
$15,274.60 |
$51,383.50 |
Buffet menu
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Standard Recipe Card |
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Name of dish: |
Braised beef rump in red wine |
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Portion nos.: |
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25 |
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Ref.source: |
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Total Cost: |
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$80 |
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Portion size.: |
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150 |
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Portion Cost: |
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$3.20 |
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Sales Price at |
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$20.00 |
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30% |
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( Food Cost) |
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Desired Sales Price |
$25 |
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Desired Food Cost % |
30.0% |
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Sales Price |
$25.00 |
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Food Cost % |
25.3% |
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Commodities |
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Item |
Specification |
Weight kg/l/Unit |
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Cost per kg/l/Unit |
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Actual cost |
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Potatoes |
Brush |
5.625 |
Kg |
$3.00 |
Kg |
$16.88 |
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Tomatoes |
Riped |
2.025 |
kg |
$8.67 |
kg |
$17.56 |
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Zuchini |
Cut into 4cm |
4.900 |
kg |
$4.90 |
kg |
$24.01 |
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Red Onion |
Sliced, Round |
0.355 |
kg |
$3.50 |
kg |
$1.24 |
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Beef meat |
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3.179 |
kg |
$10.00 |
lts |
$20.79 |
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Red wine |
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1.105 |
lts |
$256.00 |
kg |
$12.88 |
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Total Cost |
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$80 |
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Portion Cost |
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$3.00 |
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Standard Recipe Card |
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Name of dish: |
Lime and corrinder marinated chicken |
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Portion nos.: |
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25 |
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Ref.source: |
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Total Cost: |
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$100 |
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Portion size.: |
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150 |
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Portion Cost: |
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$4.00 |
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Sales Price at |
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$20.00 |
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30% |
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( Food Cost) |
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Desired Sales Price |
$16.86 |
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Desired Food Cost % |
30.0% |
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Sales Price |
$20.00 |
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Food Cost % |
25.3% |
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Commodities |
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Item |
Specification |
Weight kg/l/Unit |
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Cost per kg/l/Unit |
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Actual cost |
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Potatoes |
Brush |
5.625 |
Kg |
$3.00 |
Kg |
$16.88 |
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Tomatoes |
Riped |
2.025 |
kg |
$8.67 |
kg |
$17.56 |
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Zuchini |
Cut into 4cm |
4.900 |
kg |
$4.90 |
kg |
$24.01 |
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Red Onion |
Sliced, Round |
0.355 |
kg |
$3.50 |
kg |
$1.24 |
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Olive oil |
Extra virgin |
0.179 |
lts |
$10.00 |
lts |
$1.79 |
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Chicken breast |
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3kgs |
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$0.00 |
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Total Cost |
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$100 |
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Portion Cost |
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$4.00 |
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Menu item |
Menu mix % |
Amount sold |
Food cost % |
Food cost |
Sales price |
Menu cost |
Menu revenue |
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Entrée’s |
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Roasted red pepper |
5.63% |
102 |
23.33% |
$4.20 |
$18.00 |
$428.40 |
$1,836.00 |
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Orange and duck terrine |
16.88% |
306 |
21.88% |
$3.50 |
$16.00 |
$1,071.00 |
$4,896.00 |
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Fish cake |
11.47% |
208 |
25.00% |
$5.00 |
$20.00 |
$1,040.00 |
$4,160.00 |
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Mains |
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Lime and coriander chicken breast |
11.91% |
216 |
33.33% |
$10.00 |
$30.00 |
$2,160.00 |
$6,480.00 |
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Braised beef in red wine |
12.96% |
235 |
37.50% |
$12.00 |
$32.00 |
$2,820.00 |
$7,520.00 |
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Baked herb salmon cake |
7.83% |
142 |
41.67% |
$15.00 |
$36.00 |
$2,130.00 |
$5,112.00 |
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Desserts |
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Salted caramel |
9.10% |
165 |
20.00% |
$2.00 |
$10.00 |
$330.00 |
$1,650.00 |
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Passion fruit creme |
7.28% |
132 |
20.00% |
$3.00 |
$15.00 |
$396.00 |
$1,980.00 |
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Total dishes sold |
1813 |
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Total Food cost percentage% |
29.89% |
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Totals |
$11,281.40 |
$37,740.00 |
Cyclic menu
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Standard Recipe Card |
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Name of dish: |
Ozzie stake wrapped in beacon |
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Portion nos.: |
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20 |
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Ref.source: |
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Total Cost: |
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100 |
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Portion size.: |
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150 |
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Portion Cost: |
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$4.00 |
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Sales Price at |
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$20.00 |
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30% |
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( Food Cost) |
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Desired Sales Price |
$16.86 |
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Desired Food Cost % |
30.0% |
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Sales Price |
$20.00 |
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Food Cost % |
25.3% |
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Commodities |
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Item |
Specification |
Weight kg/l/Unit |
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Cost per kg/l/Unit |
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Actual cost |
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Potatoes |
Brush |
5.625 |
Kg |
$3.00 |
Kg |
$16.88 |
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Tomatoes |
Riped |
2.025 |
kg |
$8.67 |
kg |
$17.56 |
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Zuchini |
Cut into 4cm |
4.900 |
kg |
$4.90 |
kg |
$24.01 |
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Beacon rashed |
Sliced, Round |
0.355 |
kg |
$3.50 |
kg |
$1.24 |
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Total Cost |
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$100 |
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Portion Cost |
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$4.00 |
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Menu item |
Menu mix % |
Amount sold |
Food cost % |
Food cost |
Sales price |
Menu cost |
Menu revenue |
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Entrée’s |
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eggs |
5.63% |
102 |
23.33% |
$4.20 |
$18.00 |
$428.40 |
$1,836.00 |
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Mains |
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Aussie slice wrapped in beacon |
11.91% |
216 |
33.33% |
$10.00 |
$30.00 |
$2,160.00 |
$6,480.00 |
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Aussie ground with cheese |
12.96% |
235 |
37.50% |
$12.00 |
$32.00 |
$2,820.00 |
$7,520.00 |
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Desserts |
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Protein shake |
9.10% |
165 |
20.00% |
$2.00 |
$10.00 |
$330.00 |
$1,650.00 |
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Total dishes sold |
1813 |
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Total Food cost percentage% |
29.89% |
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Totals |
$11,281.40 |
$37,740.00 |
Degustation menu
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Standard Recipe Card |
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Name of dish: |
Beef tendrolin |
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Portion nos.: |
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25 |
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Ref.source: |
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Total Cost: |
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$90 |
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Portion size.: |
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150 |
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Portion Cost: |
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$3.60 |
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Sales Price at |
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$20.00 |
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30% |
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( Food Cost) |
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Desired Sales Price |
$20.00 |
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Desired Food Cost % |
30.0% |
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Sales Price |
$20.00 |
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Food Cost % |
25.3% |
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Commodities |
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Item |
Specification |
Weight kg/l/Unit |
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Cost per kg/l/Unit |
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Actual cost |
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Potatoes |
Brush |
5.625 |
Kg |
$3.00 |
Kg |
$16.88 |
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Tomatoes |
Riped |
2.025 |
kg |
$8.67 |
kg |
$17.56 |
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Zuchini |
Cut into 4cm |
4.900 |
kg |
$4.90 |
kg |
$24.01 |
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Red Onion |
Sliced, Round |
0.355 |
kg |
$3.50 |
kg |
$11.24 |
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Olive oil |
Extra virgin |
0.179 |
lts |
$10.00 |
lts |
$1.79 |
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Beef |
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3.105 |
kg |
$256.00 |
kg |
$26.88 |
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Total Cost |
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$90.00 |
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Portion Cost |
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$3.60 |
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Menu item |
Menu mix % |
Amount sold |
Food cost % |
Food cost |
Sales price |
Menu cost |
Menu revenue |
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Entrée’s |
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Chesse plate |
5.63% |
102 |
23.33% |
$4.20 |
$18.00 |
$428.40 |
$1,836.00 |
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Sea scallops |
16.88% |
306 |
21.88% |
$3.50 |
$16.00 |
$1,071.00 |
$4,896.00 |
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proscuitto |
11.47% |
208 |
25.00% |
$5.00 |
$20.00 |
$1,040.00 |
$4,160.00 |
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Yellowatail shishimi |
9.10% |
165 |
23.33% |
$4.20 |
$18.00 |
$693.00 |
$2,970.00 |
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Mains |
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Beef tendrolin |
11.91% |
216 |
33.33% |
$10.00 |
$30.00 |
$2,160.00 |
$6,480.00 |
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delmonico |
12.96% |
235 |
37.50% |
$12.00 |
$32.00 |
$2,820.00 |
$7,520.00 |
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Prime rib |
7.83% |
142 |
41.67% |
$15.00 |
$36.00 |
$2,130.00 |
$5,112.00 |
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Coho salmon |
9.10% |
165 |
20.00% |
$2.00 |
$10.00 |
$330.00 |
$1,650.00 |
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Cesar salad |
7.28% |
132 |
20.00% |
$3.00 |
$15.00 |
$396.00 |
$1,980.00 |
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greens |
7.83% |
142 |
18.75% |
$1.50 |
$8.00 |
$213.00 |
$1,136.00 |
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Total dishes sold |
1813 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Total Food cost percentage% |
29.89% |
|
|
Totals |
$11,281.40 |
$37,740.00 |
Ethnic menu
|
Standard Recipe Card |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Name of dish: |
Grilled new potato duet |
|
Portion nos.: |
|
50 |
|
|
Ref.source: |
|
|
|
|
|
|
|
Total Cost: |
|
$110 |
|
Portion size.: |
|
150 |
|
Portion Cost: |
|
$2.20 |
|
Sales Price at |
|
$20.00 |
|
|
|
|
|
30% |
|
|
|
|
|
|
|
( Food Cost) |
|
|
|
|
|
|
|
|
|
|
|
|
Desired Sales Price |
$33 |
|
|
Desired Food Cost % |
30.0% |
|
|
Sales Price |
$33.00 |
|
|
Food Cost % |
25.3% |
|
Commodities |
|
|
|
|
|
|
|
Item |
Specification |
Weight kg/l/Unit |
|
Cost per kg/l/Unit |
|
Actual cost |
|
Potatoes |
Brush |
5.625 |
Kg |
$3.00 |
Kg |
$16.88 |
|
Tomatoes |
Riped |
2.025 |
kg |
$8.67 |
kg |
$17.56 |
|
spices |
Cut into 4cm |
4.900 |
kg |
$4.90 |
kg |
$24.01 |
|
Red Onion |
Sliced, Round |
0.355 |
kg |
$3.50 |
kg |
$1.24 |
|
Olive oil |
Extra virgin |
0.179 |
lts |
$10.00 |
lts |
$1.79 |
|
Oregano leaves |
Dried |
0.105 |
kg |
$256.00 |
kg |
$26.88 |
|
|
|
|
|
Total Cost |
|
$110 |
|
|
|
|
|
|
|
|
|
|
|
|
|
Portion Cost |
|
$2.20 |
|
|
|
|
|
|
|
|
|
Menu item |
Menu mix % |
Amount sold |
Food cost % |
Food cost |
Sales price |
Menu cost |
Menu revenue |
|
|
|
|
|
|
|
|
|
|
Entrée’s |
|
|
|
|
|
|
|
|
Salt & Pepper Calamari |
7.20% |
236 |
23.81% |
$2.50 |
$10.50 |
$590 |
$2,478 |
|
Garlic King Prawns |
12.96% |
425 |
25.60% |
$3.20 |
$12.50 |
$1,360 |
$5312.50 |
|
Chicken Souvlaki |
7.47% |
245 |
25.60% |
$3.20 |
$12.50 |
$784 |
$3062.50 |
|
Slow Braised Pork Rib Lion |
8.02$ |
263 |
21.54% |
$2.80 |
$13 |
$736.40 |
$3,419 |
|
Bruschetta Italiano |
5.58% |
183 |
22.35% |
$1.90 |
$8.50 |
$347.70 |
$1,555.50 |
|
Mains |
|
|
|
|
|
|
|
|
Beef tendrolin |
6.52% |
214 |
32% |
$8 |
$25 |
$1712 |
$5350 |
|
Grilled new potato duet |
9.91% |
325 |
32.69% |
$8.50 |
$26 |
$2762.50 |
$8450 |
|
Asparagus with red bell peppers |
6.04% |
198 |
31.43% |
$11 |
$35 |
$2178 |
$6930 |
|
Desserts |
|
|
|
|
|
|
|
|
Chocolate icecream |
4.63% |
152 |
33.33% |
$2 |
$6 |
$304 |
$912 |
|
Lemon icecfream |
4.02% |
132 |
33.33% |
$2 |
$6 |
$264 |
$792 |
|
Carrot butter icecream |
5.34% |
175 |
33.33% |
$2 |
$6 |
$350 |
$1050 |
|
|
Total dishes sold |
3280 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Total Food cost percentage% |
29.73% |
|
|
Totals |
$15,274.60 |
$51,383.50 |
Set menu
|
Standard Recipe Card |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Name of dish: |
pizza |
|
Portion nos.: |
|
3 |
|
|
Ref.source: |
|
|
|
|
|
|
|
Total Cost: |
|
$50 |
|
Portion size.: |
|
150 |
|
Portion Cost: |
|
$16.67 |
|
Sales Price at |
|
$20.00 |
|
|
|
|
|
30% |
|
|
|
|
|
|
|
( Food Cost) |
|
|
|
|
|
|
|
|
|
|
|
|
Desired Sales Price |
$20 |
|
|
Desired Food Cost % |
30.0% |
|
|
Sales Price |
$20.00 |
|
|
Food Cost % |
25.3% |
|
Commodities |
|
|
|
|
|
|
|
Item |
Specification |
Weight kg/l/Unit |
|
Cost per kg/l/Unit |
|
Actual cost |
|
Potatoes |
Brush |
5.625 |
Kg |
$3.00 |
Kg |
$9.88 |
|
Tomatoes |
Riped |
2.025 |
kg |
$8.67 |
kg |
$11.56 |
|
Zuchini |
Cut into 4cm |
4.900 |
kg |
$4.90 |
kg |
$14.01 |
|
Red Onion |
Sliced, Round |
0.355 |
kg |
$3.50 |
kg |
$1.24 |
|
Olive oil |
Extra virgin |
0.179 |
lts |
$10.00 |
lts |
$1.79 |
|
Gram flour |
Dried |
0.105 |
kg |
$256.00 |
kg |
$26.88 |
|
Sweet paprika |
|
0.052 |
kg |
$20.00 |
kg |
$1.04 |
|
|
|
|
|
Total Cost |
|
$50.00 |
|
|
|
|
|
|
|
|
|
|
|
|
|
Portion Cost |
|
$5.06 |
|
Menu item |
Menu mix % |
Amount sold |
Food cost % |
Food cost |
Sales price |
Menu cost |
Menu revenue |
|
|
|
|
|
|
|
|
|
|
Entrée’s |
|
|
|
|
|
|
|
|
Chicken liver in creamy sauce |
7.20% |
236 |
23.81% |
$2.50 |
$10.50 |
$590 |
$2,478 |
|
Chicken strips |
12.96% |
425 |
25.60% |
$3.20 |
$12.50 |
$1,360 |
$5312.50 |
|
Chilli poppers |
7.47% |
245 |
25.60% |
$3.20 |
$12.50 |
$784 |
$3062.50 |
|
Mains |
|
|
|
|
|
|
|
|
pizza |
6.52% |
214 |
32% |
$8 |
$25 |
$1712 |
$5350 |
|
Desserts |
|
|
|
|
|
|
|
|
icecream |
4.63% |
152 |
33.33% |
$2 |
$6 |
$304 |
$912 |
|
cheescake |
4.02% |
132 |
33.33% |
$2 |
$6 |
$264 |
$792 |
|
Chocolate brownie |
5.34% |
175 |
33.33% |
$2 |
$6 |
$350 |
$1050 |
|
|
Total dishes sold |
3280 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Total Food cost percentage% |
29.73% |
|
|
Totals |
$15,274.60 |
$51,383.50 |
Table d hote menu
|
Standard Recipe Card |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Name of dish: |
Mushroom rivioli |
|
Portion nos.: |
|
25 |
|
|
Ref.source: |
|
|
|
|
|
|
|
Total Cost: |
|
$80 |
|
Portion size.: |
|
150 |
|
Portion Cost: |
|
$3.20 |
|
Sales Price at |
|
$20.00 |
|
|
|
|
|
30% |
|
|
|
|
|
|
|
( Food Cost) |
|
|
|
|
|
|
|
|
|
|
|
|
Desired Sales Price |
$15.00 |
|
|
Desired Food Cost % |
30.0% |
|
|
Sales Price |
$15.00 |
|
|
Food Cost % |
25.3% |
|
Commodities |
|
|
|
|
|
|
|
Item |
Specification |
Weight kg/l/Unit |
|
Cost per kg/l/Unit |
|
Actual cost |
|
mushroom |
Brush |
5.625 |
Kg |
$3.00 |
Kg |
$15.88 |
|
Tomatoes |
Riped |
2.025 |
kg |
$8.67 |
kg |
$14.56 |
|
herbs |
Cut into 4cm |
4.900 |
kg |
$4.90 |
kg |
$24.01 |
|
olives |
Sliced, Round |
0.355 |
kg |
$3.50 |
kg |
$1.24 |
|
cinnamon |
Extra virgin |
0.179 |
lts |
$10.00 |
lts |
$1.79 |
|
oil |
Dried |
0.105 |
lt |
$256.00 |
kg |
$26.88 |
|
Sweet paprika |
|
0.052 |
kg |
$20.00 |
kg |
$1.04 |
|
|
|
|
|
|
|
$0.00 |
|
|
|
|
|
Total Cost |
|
$80.00 |
|
|
|
|
|
|
|
|
|
|
|
|
|
Portion Cost |
|
$3.20 |
|
Menu item |
Menu mix % |
Amount sold |
Food cost % |
Food cost |
Sales price |
Menu cost |
Menu revenue |
|
|
|
|
|
|
|
|
|
|
Entrée’s |
|
|
|
|
|
|
|
|
Soup with bread roll |
7.20% |
236 |
23.81% |
$2.50 |
$10.50 |
$590 |
$2,478 |
|
Mains |
|
|
|
|
|
|
|
|
Chicken breast with mozzarella cheeser |
6.52% |
214 |
32% |
$8 |
$25 |
$1712 |
$5350 |
|
Beef and mushroom rice |
9.91% |
325 |
32.69% |
$8.50 |
$26 |
$2762.50 |
$8450 |
|
Caesar salad |
5.43% |
178 |
20% |
$3 |
$15 |
$534 |
$2670 |
|
Desserts |
|
|
|
|
|
|
|
|
Hot pudding |
4.63% |
152 |
33.33% |
$2 |
$6 |
$304 |
$912 |
|
Rasbeey and vanilla chesscake |
4.02% |
132 |
33.33% |
$2 |
$6 |
$264 |
$792 |
|
|
Total dishes sold |
3280 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Total Food cost percentage% |
29.73% |
|
|
Totals |
$15,274.60 |
$51,383.50 |
Seasonal menu
|
Standard Recipe Card |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Name of dish: |
Clam chowder |
|
Portion nos.: |
|
25 |
|
|
Ref.source: |
|
|
|
|
|
|
|
Total Cost: |
|
$100.00 |
|
Portion size.: |
|
150 |
|
Portion Cost: |
|
$4.00 |
|
Sales Price at |
|
$20.00 |
|
|
|
|
|
30% |
|
|
|
|
|
|
|
( Food Cost) |
|
|
|
|
|
|
|
|
|
|
|
|
Desired Sales Price |
$16.86 |
|
|
Desired Food Cost % |
30.0% |
|
|
Sales Price |
$20.00 |
|
|
Food Cost % |
25.3% |
|
Commodities |
|
|
|
|
|
|
|
Item |
Specification |
Weight kg/l/Unit |
|
Cost per kg/l/Unit |
|
Actual cost |
|
mint |
|
5.625 |
Kg |
$3.00 |
Kg |
$20.00 |
|
Tomatoes |
Riped |
2.025 |
kg |
$8.67 |
kg |
$17.56 |
|
potatao |
Cut into 4cm |
4.900 |
kg |
$4.90 |
kg |
$24.01 |
|
Red wine |
Sliced, Round |
0.355 |
kg |
$3.50 |
kg |
$1.24 |
|
beef |
Extra virgin |
0.179 |
lts |
$10.00 |
lts |
$30.00 |
|
cinnamon |
Dried |
0.105 |
kg |
$256.00 |
kg |
$26.88 |
|
Sweet paprika |
|
0.052 |
kg |
$20.00 |
kg |
$1.04 |
|
|
|
|
|
|
|
$0.00 |
|
|
|
|
|
Total Cost |
|
$100.00 |
|
|
|
|
|
|
|
|
|
Menu item |
Menu mix % |
Amount sold |
Food cost % |
Food cost |
Sales price |
Menu cost |
Menu revenue |
|
|
|
|
|
|
|
|
|
|
Entrée’s |
|
|
|
|
|
|
|
|
Cajun popcorn shrimp |
7.20% |
236 |
23.81% |
$2.50 |
$10.50 |
$590 |
$2,478 |
|
Mains |
|
|
|
|
|
|
|
|
Shellfish pasta |
6.52% |
214 |
32% |
$8 |
$25 |
$1712 |
$5350 |
|
Veal Scaloppini |
9.91% |
325 |
32.69% |
$8.50 |
$26 |
$2762.50 |
$8450 |
|
Melba’s Rack of Lamb |
6.04% |
198 |
31.43% |
$11 |
$35 |
$2178 |
$6930 |
|
Crispy Skinned Salmon |
8.08% |
265 |
35.71% |
$10 |
$28 |
$2650 |
$7420 |
|
Caesar salad |
5.43% |
178 |
20% |
$3 |
$15 |
$534 |
$2670 |
|
Desserts |
|
|
|
|
|
|
|
|
Tiramisu |
4.63% |
152 |
33.33% |
$2 |
$6 |
$304 |
$912 |
|
|
Total dishes sold |
3280 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Total Food cost percentage% |
29.73% |
|
|
Totals |
$15,274.60 |
$51,383.50 |
|
|
|
|
|
|
|
|
|
3=
SCENARIO
The above statistics derived from the eight menus provide us with several insights about the foods (Vincent & Seontaik, 2016). For example, the total amount of goods sold column is used to predict the future sales of certain foods contained in the menus. Therefore, the information is highly valuable for the restaurant when organizing the kitchen workers to prepare the predicted amount of items and when ordering supplies (Kimberly, 2016). Moreover, these statistics can also help the restaurant to predict the items popularity thus helping in calculating the contribution margin of every item. The average contribution margin is calculated and compared with contribution margin of each item in the menu (Hung-Che & Zurinawati, 2015). In the example menus above, the average contribution margin can be calculated as shown below.
The average contribution margin of the example menus above is calculated by the below formula:
Average Contribution margin=Total Contribution Margin÷ Total number of Sales
= $415.25 ÷ 50
= $8.31
Nonetheless, the Contribution margin of every item in the menu is often calculated by taking the cost of an item away from item’s selling price (Bahattin & Osman, 2015). In this respect, the contribution margin in the menus above is calculated as follows:
Contribution margin of every item=$618.50-$203.25
Contribution margin of every item=$415
In this regard, the Victoria Sponge Cake, coffee, Fruitcake and Coffee Cake, Breakfast
Victoria Sponge Cake, coffee, Fruitcake and Coffee Cake, Victoria Sponge Cake, coffee, Fruitcake and Coffee Cake are below the average contribution margin. Nonetheless, the first three items on the menus are good sellers meaning they account of over 30% of the total cost of the menu. This therefore means that these items are more likely to slightly increase in weight if their prices are slightly increased as well (SooCheong & DongHee, 2015). Also, adding only $1 to the menu prices especially of each item would make each item’s contribution margin to be closer to $9 and above.
Consequently, as is observed above, the main course is fundamentally higher than the average contribution margin, but it is on the other side smaller than in sales. Therefore, the best thing to do is to remove this item from the menu and substitute it with another thing (SooCheong & DongHee, 2015). The Profiteroles on the other hand has an excellent average Contribution margin even though their sales are slightly below the expected amount.
Moving forward, the restaurant will increase the sales of its menu items by giving some foods such as the Vanilla Slices, Cream Doughnuts and Doughnuts a more prominence or offer them as part of the items alongside salad to increase the entire food sales. Nonetheless, as long as the excesses are inexpensive and have sensible cost percentages when compared with the portion cost of Sponge Cake, coffee, Fruitcake and Coffee Cake, then increase in sales will apparently have a positive impact on the contribution margin.
Profitability
In case the restaurant would want to sell items that would yield higher profitability, it must strive to increase the items contribution margin and the average contribution margins also all items, and all are also functions of profitability (Vincent & Seontaik, 2016). Taking the selling price of each menu item and subtracting the standard cost of food from it would give us the contribution margin. This cost comprises of profit, the cost of doing business and the total amount of money that the item contributes to the labor costs. In this respect, all the restaurant’s appetizers and desserts are likely to have little contribution margins as compared to the menus’ entrées (SooCheong & DongHee, 2015). The reason is that these items are generally sold at the lower prices as compared to the main course meals. This makes them unable to contribute a big dollar value of contribution margins. Nonetheless, the items’ food cost might fetch little prices that cannot contribute to the similar value of contribution margin. Therefore, it would be important to the restaurant to add certain items to its purchase to increase the average cheque size.
