David's Menu Analysis: Food Cost, Revenue, and Pricing Insights

TYS 1 David's Menu Menu Item CM New York Strip $ 26.95 $ 12.97 $ 1.95 48.13% $ 14.92 $ 13.98 1/2 Duckling $ 25.95 $ 11.73 $ 2.55 45.20% $ 14.28 $ 14.22 Veal Chop $ 31.95 $ 13.85 $ 1.95 43.34% $ 15.80 $ 18.10 $ 18.95 $ 6.53 $ 2.55 34.46% $ 9.08 $ 12.42 Pork Medallions $ 24.95 $ 5.58 $ 3.10 22.36% $ 8.68 $ 19.37 $ 18.95 $ 3.85 $ 4.25 20.32% $ 8.10 $ 15.13 Average $ 24.62 $ 9.09 35.64% Selling Price Product Cost Per Serving Labor Cost Food Cost % Prime Cost Roasted Free Range Chicken Portabella Mushroom Pasta A. Which of David’s items has: The lowest food cost %? Portabella Mushroom Pasta The highest food cost %? NY Strip B. Which of David’s items have: The lowest prime cost? Portabella Mushroom Pasta The highest prime cost? Veal Chop C. Which of David’s items have: The lowest contribution margin (CM)? Roasted Free Range Chicken The highest contribution margin (CM)? Pork Medallions D. What would David’s overall food cost % be if each of the six items sold on the menu were equally popular? (Hint: It would NOT be 35.64 percent.) E. How crucial do you believe David’s menu prices are to his potential diners’ frequency of visit? Explain your answer. I believe David's menu prices are very crucial to his diners' frequency. His prices for the menu items reflect a price standpoint that will have diners eating there frequently.

TYS 2 Nightly Revenue Generation re-cap Hour of Operation Guests Served Check Avg. Revenue 5-6 PM 118 $ 11.25 $ 1,327.50 6-7 PM 251 $ 13.25 $ 3,325.75 7-8 PM 315 $ 13.97 $ 4,400.55 8-9 PM 264 $ 12.98 $ 3,426.72 9-10 PM 102 $ 10.75 $ 1,096.50 Total 1050 $ 62.20 $ 13,577.02 Table Turns 3.5 Date: Today A. How many guests did Fawzia’s serve on this night? 1050 B. What was Fawzia’s total revenue for the night? $13,577.02 C. What was Fawzia’s check average for the night? $62.20 D. What was Fawzia’s table turns for the night? 3.5 E. What revenue management-related challenge does Fawzia face from 7 to 8 P.M.? What would you advise her to do about it? At the 7-8 pm time it seems that the restaurant is at it's busiest, I would advise Fawzia to make sure she is well staffed to take on this influx of business.

TYS 3 Menu Item Revenue Salad 660 $3.49 $2,303.40 Sub 812 6.99 $5,675.88 Chips 420 0.99 $415.80 Drinks 940 0.99 $930.60 Total Revenue $9,325.68 Check Average $9.33 Total Revenue @ 25% package purchases $ 2,497.50 Total Revenue @ 50% package purchases $ 4,995.00 # Sold per 1000 Guests Selling Price A. Based on her historical data, for each 1,000 guests served, what would be Lara’s revenue from: Sub sales? Chip sales? Drink sales? All product sales? B. What is Lara’s historical check average? Assume that the $9.99 value meal bundle Lara proposes is put into place and that in the coming days, 1,000 new customers are served. Assuming no other changes to her menu mix; C. What would the operation’s total revenue be if 25 percent of the guests select the value meal? D. What would the operation’s total revenue be if 50 percent of the guests select the value meal? E. If you were Lara, how would you evaluate the wisdom of implementing the new value meal bundle?

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TYS 4 % Selected Menu Item Price Monday Tuesday Wednesday Chicken $14.95 30% 50% 20% 4485 7475 Beef brisket $18.95 50% 30% 30% 9475 5685 Pulled pork $11.95 20% 20% 50% 2390 2390 16350 15550 A. On Monday, what was Scott’s: Total revenue? $16350 Check average? $16.35 B. On Tuesday, what was Scott’s: Total revenue? $15550 Check average? $15.55 C. On Wednesday, what was Scott’s: Total revenue? $14650 Check average? $14.65 D. For the combined three-day period, what was Scott’s: Total revenue? $46550 Check average? $15.52 Percent difference in revenue generated when comparing his lowest to his highest income day? 11% E. Assume that Scott’s restaurant is often full, and that he is not authorized to increase his menu prices. What specific steps would you advise him to take to increase his operation’s total income?

2990 5685 5975 14650 .

Ch. 11 TYS Student Version HW

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