sing the menu and sales/cost detail provided by our POS system as well the costings you have previously completed.

Using the menu and sales/cost detail provided by our POS system as well the costings you have previously completed, complete a menu engineering analysis of a selected menu section.

Your first step then is to choose one of the three food menu sections analyzing the 3 items offered within these categories: 1)appetizers 2)Main entrees or 3) desserts

Your second step is to separate those items from the attached sales file. It shows how much of each item has been sold to date in this class. This is the actual report, so you are dealing with “real” sales data.

Sept Oct 23 PMIX FIUBISTRO Sales report.xlsxDownload Sept Oct 23 PMIX FIUBISTRO Sales report.xlsx

The next step is your analysis of Popularity(Nimber Sold) and Contribution Margin. Please use this attached excel file for your calculations.

1)You will first list the menu items and then from the sales reports you selected add up the total items sold by item and input that number in the menu items sold column. Your sell price should be $10 for every item as that is what we are charging now.

2) You will enter costs for each item. You may use the costs from your prior homework as well as calculate any new costs or estimates for the other items you are analyzing.

3) Determine Popularity by item-By inputting the number sold and the $10 sell price, you will have the Popularity number. Items above the average number sold are more Popular(shaded in green). Items below the average number sold are less popular(shaded in red).

4)Determine Contribution by item-Similarly you will have a Contribution margin by item(How much money you make on each which is calculated by deducting your calculated/estimated cost from the $10 sell price). If you have items above that average those items have a higher margin(shaded in green) and if you have items below that average, they have lower margins(shaded in red).

Menu Engineering spreadsheet (4)-2.xlsxDownload Menu Engineering spreadsheet (4)-2.xlsx

Please use the system explained and detailed in the Restaurant Management class that was a pre-requisite for this class and further outlined in the attached file.

Chapter 12 (8)-2.pptx

Actions

5) Designate one of the 3 broad food menu Categories(appetizers, entrees or Desserts) of performance based upon your Popularity and Contribution designations in the last column H under Category. This designation should identify where each of the menu items fall within the menu analysis grid as a result of your sales and cost/margin analysis: Star, Puzzle, Dog, Plow Horse. Note these as I have done in the excel file template.

6)Lastly, please discuss your findings and make recommendations for EACH separate menu item in your selected category based on labeled separate paragraphs, based upon the category results.

You may insert the excel document into your word file or submit the work in separate files.

Please ensure your written work on your summary exceeds a minimum 250 word count.