Menu costing and engineering worksheet 2021S

Student Number: (enter one digit per box) 8 7 3 0 4 8 8 Name: Gurupdesh Singh Activate this worksheet by entering your student ID in the boxes below. Be sure to type in only ONE digit per cell. Please write your name in the Blue cell.

Recipe: Minestrone Portions: 110 Ingredients: Quantity unit Ingr. Yield Olive oil 550 ml 100% $11/1000ml Garlic 220 g 78% $6.99/1000g Onion, small dice 11000 g 80% $3.50/1000g Celery, small dice 5500 g 90% $5.30/1000g Carrots, small dice 5500 g 84% $4.99/1000g Chicken broth 29040 ml 100% $2.50/1000ml Tomato, tinned 17.6 cans 100% $3.55/796ml Kidney beans, tinned 19.8 cans 100% $1.39/540g Green beans, fresh, trimmed 8800 g 94% $6.99/1000g Spinach, stemmed 1100 g 85% $7.80/1000g Zucchini, diced 3850 g 88% $2.59/1000g Shell pasta 4400 g 100% $5.00/1000g Salt 110 g 100% $5.49/1000g Pepper 110 g 100% $16.00/1000g Total Recipe Cost Portion Cost Food Cost objective: 28.00% Answer: (show your work) Food Cost%= $Portion Cost / $Menu Price $Menu Price = $Portion Cost / Food Cost % $Menu Price= 12.7325891 EXERCISE 1 A: Adjust AP prices into EP prices where appropriat determine to total EP cost, and the portion cost. (don't forget s for 1- B below) As Purchased Price EXERCISE 1 B: What portion price should you charge on your m are trying to achieve the following food cost %?

Gurupdesh Singh BREAKFAST January 1-31 Menu Mix % Buttermilk pancake 865 15.1994377086628 High French toast 721 12.6691266912669 High Fried eggs and Toast 400 7.02864171498858 Low Scambled Egg and toast 93 1.63415919873484 Low Belgian waffles 431 7.57336144790019 Low Ham and Cheese Omelet 894 15.7090142329995 High Poached Eggs Benedict 965 16.9565981374099 High Granola, berries and yoghurt 626 10.9998242839571 High Protein Green Smoothie 696 12.2298365840801 High TOTAL 5691 100 EXERCISE 2 - Fill the menu engineering matrix below. Number of Portions Sold Menu Mix (Low or High?) (Your % should add up to 100%)

Category CM High Star Retain High Star Retain High Puzzle Reprice Low Dog Replace Low Dog Replace Low Plow Horse Reprice High Star Retain Low Plow Horse Reprice Low Plow Horse Reprice . Enter your answers in the yellow c Category? (Star, Puzzle, Powhorse or Dog?) Strategy? (Retain, Increase Price, Decrease Price, Remove)

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Exercise 3 Make a list of all the costs associated with List the amounts next each item. Cost Item Description Amount Right steak doneness $ 0.54 Steak $ 8.00 Garlic mashed potatoes $ 0.78 Steamed asparagus $ 0.85 Horse radish $ 0.15 Blue cheese sauce $ 0.36 Salt and Pepper $ 0.04 Utilities $ 0.76 Rent, equipment repairs and maintainence $ 2.48 Menu development $ 0.67 Marketing $ 0.76 Training the staff $ 8.82 Othe miscellaneous expenses $ 2.10 Total $ 26.31 Exercise 4 In the article: The Secret Tricks Hidden Insi could you apply towards your Case Study? Wow! I absolutely loved this article. It was such an eye opener for me. Firstly I would like pricing, menu mix or menu engineering. Every and every line of the article left my astons The three best tricks I liked are as follows: 1. Description of the food: I would definitely let the words do the talking for the items in customers mouth watering. 2. Colors, font and bind quality: I cannot agree more that how the menu is binded togeth mind. I would like to have a leather binded menu with the perfect italic font which are ju 3. Not putting up pictures: I understand how pictures can trick customers and set a high pictures in the menu for my case. This would not build up any high expectations and also

the plate of steak presented in the video shown in class. t ide Restaurant Menus by Richard Gray, what THREE ideas ? Why and how? e to thank you for sharing this amazing blog with us. I have really gained a lot out of this week, be it the food c sihed as one can relate to every word in it. n my menu. It is amazing how the carefully chosen words put up together can do magic on the customers and her can make a customer feel excited for his upcoming dining experience. Also, colors and fonts just play the r ust right in size and color for my case. her expectation which can leave the customer dissapointed if their expectations are not matched. Thus, I wou o keep the customers excited for what's coming to their table.