| Determine the variance and % variance for the following: |
| Month | Guests this year | Guests last year | Variance | % Variance |
| Jan | 12,500 | 11,900 |
| Feb | 10,200 | 9,450 |
| Mar | 13,400 | 12,340 |
| Total: | 36,100 | 33,690 |
| What is the Average Sales per Guest (Check Average) for the following: |
| Sales period | Date | Sales | Guests Served | Check Average |
| Mon | 1-Jan | $ 1,255.00 | 175 |
| Tue | 2-Jan | $ 2,460.00 | 280 |
| Wed | 3-Jan | $ 3,475.00 | 350 |
| 3-Day Average: | | $ 7,190.00 | 805 |
| Refer to the sales and expense figures below to | | | | | | | | Variance = | | | This year - Last Year |
| answer the questions about Joshua's operation | | | | | | | | % Variance = | | | This year - Last Year / Last Year |
| Joshua’s Ribs 'N Pigs |
| 2011 vs. 2012 |
| | | 2011 | % | | 2012 | % | | Variance |
| Sales | | | | | | | | $ | | | % |
| Food | | $ 1,891,011.00 | 82.00% | | $2,058,376.00 | 81.00% |
| Beverage | | $ 415,099.00 | 18.00% | | $ 428,830.00 | 19.00% |
| Total Sales | | $ 2,306,110.00 | 100.00% | | $2,541,206.00 | 100.00% |
| Cost of Goods Sold |
| Food | | $ 712,587.00 | 37.70% | | $ 767,443.00 | 37.30% |
| Beverage | | $ 94,550.00 | 22.80% | | $ 96,566.00 | 20.00% |
| Total Cost of Goods Sold | | $ 807,137.00 | 35.00% | | $ 864,009.00 | 34.00% |
| Gross Profit | | $ 1,498,973.00 | 65.00% | | $1,677,197.00 | 66.00% |
| | | | | | TRUE | FALSE |
| 1) | His food cost was better in 2012 than in 2011 |
| 2) | His overall food cost is high by industry standards |
| 3) | His food sales increased by 9% in 2012 |
| 4) | His beverage cost for 2011 was 18% |
| 5) | Besides Food and Beverage, name 3 other expenses that would go on a P & L statement: |
| a |
| b |
| c |
| 6) | If you were Joshua, what would you do? |
| a | Nothing, I made over 1.6 million dollars last year! |
| b | Examine my food costs and standardized recipes |
| c | Fire my accountant because these figures are wrong |
| c | Change my entire menu to lower cost items |
| Determine his food cost for the following items: | | | | | | FC = PC / SP |
| ITEM | | Portion Cost | Selling Price | | Food Cost % |
| Sticky Ribs | | $ 3.84 | $ 8.99 |
| Cole Slaw Salad | | $ 1.34 | $ 3.99 |
| BBQ Pork Platter | | $ 2.35 | $ 8.99 |
| Whole Hog Special | | $ 3.59 | $ 15.50 |
| Kid's Chicken Plate | | $ 1.88 | $ 5.99 |
| 7. What is the most profitable item on his menu? |
| 8. Which item should he remove or change? |
| 9. How many of each menu item can he expect to sell? |
| | | | | PS = GF x PI |
| ITEM | Guest Forecast | Pop. Index | Predicted # sold |
| Sticky Ribs | 600 | 33% |
| Whole Hog Special | 600 | 26% |
| BBQ Pork Platter | 600 | 41% |
riceva
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