Assume that you are a manager at a full-service restaurant, “Ciao” in Downtown Summerlin. The restaurant has been operating for approximately a year and as a manager who has just taken a Food & Beverage Cost Control Analysis, you plan to analyze the performance of each item on your Menu. Conduct a Menu Engineering Analysis by using the data provided in Table 1 and make recommendations (change the menu/remove items/adjust price etc.) based on each item’s performance. Eg: If there’s a need for change in menu item pricing, indicate the calculations and justifications behind the new pricing strategy. Report your findings and provide critical and compelling justifications behind each suggestion.
The project will be graded on:
1. Calculations & organization (separate sheet for each meal course) of the menu item analyses.
2. Thoroughness of the report.
3. Critical reflections on your understanding of the Menu Engineering Analysis and the performance of each menu items.
4. Formatting. Your report needs to be in APA 6th Edition format. (Font 12, Times New Roman, Double Spaced)
If you decide to work in groups, the maximum number of students to a group is 4. A hard copy of the project is due on 12/2/2014, during class time. I will not accept projects submitted after the dateline.
Table 1 : Menu Item & Beverage Item List
Menu Items Number Sold Cost of Item ($) Selling Price ($)
Chocolate Macadamia Brownie 120 1.23 8.50
Strawberry Coppa Gelato 144 1.20 8.50
Chocolate Hazelnut Mousse 87 1.60 5.80
Lemon Crush Cake 92 1.30 6.50
Peanut Butter Pie 103 1.40 6.50
Tiramisu 130 1.25 5.85
Pineapple Cheesecake 201 1.23 6.00
Bread Pudding 250 1.35 5.25
Grilled Beef Tenderloin 320 8.45 25.50
Roasted Duck w/Balsamic Glaze 120 8.23 20.95
Rack of Lamb 89 11.68 29.95
Seafood Gumbo & Salad 70 3.24 12.95
Sauteed Shrimp & Scallops w/Linguini 54 6.78 19.95
Salmon (Grilled or Blackened) 121 5.70 19.95
Chicken Breast w/Herbs 77 4.54 18.50
Roast Loin of Pork 115 4.40 17.95
Angus Beef Burger w/Bacon & Cheese 45 4.19 15.95
Skirt Steak Frites 54 6.00 17.95
Boiled Diver Scallops 68 9.00 20.90
Pasta Carbonara 45 3.75 16.95
Cornish Game Hen 120 7.00 21.95
Roasted Venison 130 6.00 18.95
Half Rack of Baby Back Ribs 99 7.25 19.95
Spinach & Cheese Ravioli 76 4.23 15.95
Penne Arabiata 43 3.24 12.95
Chicken Caesar Salad 112 3.00 10.95
Pumpkin Soup 190 .80 7.50
Fried Calamari 223 3.00 10.95
Shrimp Marinara 127 3.45 11.95
Baked Polenta 129 2.75 9.95
Mussels & Clams Calabrese 154 5.25 16.95
Eggplant Roulade 120 2.75 9.95
Mozzarella Triangles 201 3.45 6.95
Bocconcini Balls 250 3.00 8.95
Beverage Items Number Sold Cost of Item ($) Selling Price ($)
CABERNET SAUVIGNON
Clos Du Val-Napa Valley 12 23.00 50.00
Inglenook-Napa 8 15.00 45.00
Joseph Phelps-Napa 20 20.00 48.00
Louis Martini 14 10.00 30.00
CHARDONNAY
Byron 4 10.00 24.00
Callaway 6 9.00 20.00
Cht Ste Michelle 10 12.00 25.00
Clos Du Bois 8 8.00 18.00
BOTTLED BEER
Budweiser 120 .70 4.00
Sam Adams Boston Lager 112 .65 4.50
Sierra Nevada Pale Ale 90 .80 5.00
Corona 103 .84 4.00
Bud Light 54 .88 4.00
Coors Light 77 .73 4.00
Guinness 110 .90 5.50