Assesment - Ala carte menu Standard Recipe Card Name of dish: Wild mushroom Portion nos.: 25 Ref.source: Total Cost: $100 Portion size.: 150 Portion Cost: $5.06 Sales Price at $20.00 30% ( Food Cost) Desired Sales Price 22 Desired Food Cost % 30.0% Sales Price 22 Food Cost % 25.3% Commodities Item Specification Weight kg/l/Unit Cost per kg/l/Unit Actual cost Potatoes Brush 5.625 Kg $3.00 Kg $19.88 Tomatoes Riped 2.025 kg $8.67 kg $20.56 Zuchini Cut into 4cm 4.900 kg $4.90 kg $24.01 Red Onion Sliced, Round 0.355 kg $3.50 kg $1.24 Olive oil Extra virgin 0.179 lts $10.00 lts $1.79 Oregano leaves Dried 0.105 kg $256.00 kg $26.88 Sweet paprika 0.052 kg $20.00 kg $1.04 $0.00 $0.00 $0.00 Total Cost 100 Portion Cost $4.00 Standard Recipe Card Name of dish: Pan roasted duck breast Portion nos.: 25 Ref.source: Total Cost: $125 Portion size.: 150 Portion Cost: $5.00 Sales Price at $20.00 30% ( Food Cost) Desired Sales Price $16.86 Desired Food Cost % 30.0% Sales Price $20.00 Food Cost % 25.3% Commodities Item Specification Weight kg/l/Unit Cost per kg/l/Unit Actual cost Potatoes Brush 5.625 Kg $3.00 Kg $16.88 Tomatoes Riped 2.025 kg $8.67 kg $17.56 Zuchini Cut into 4cm 4.900 kg $4.90 kg $24.01 Duck fillets Sliced, Round 0.355 kg $3.50 kg $72.00 Olive oil Extra virgin 0.179 lts $10.00 lts $1.79 Total Cost $125 Portion Cost $5.00 A la carte menu analysis Menu item Menu mix % Amount sold Food cost % Food cost Sales price Menu cost Menu revenue Entrée’s Wild m ushroom 7.20% 236 23.81% $2.50 $10.50 $590 $2,478 Old sport pork belly 12.96% 425 25.60% $3.20 $12.50 $1,360 $5312.50 Goat wood 7.47% 245 25.60% $3.20 $12.50 $784 $3062.50 Alfred anderby 8.02$ 263 21.54% $2.80 $13 $736.40 $3,419 Wild rabbit trifale 5.58% 183 22.35% $1.90 $8.50 $347.70 $1,555.50 Mains Filolet of lincinshire beef 6.52% 214 32% $8 $25 $1712 $5350 Souce vidi lamb 9.91% 325 32.69% $8.50 $26 $2762.50 $8450 Wild harbour 6.04% 198 31.43% $11 $35 $2178 $6930 Pan roasted chicken breast 8.08% 265 35.71% $10 $28 $2650 $7420 Roasted butternut 5.43% 178 20% $3 $15 $534 $2670 Desserts Banana sandwich 4.63% 152 33.33% $2 $6 $304 $912 Bitter chocolate 4.02% 132 33.33% $2 $6 $264 $792 Goast wood cheesecake 5.34% 175 33.33% $2 $6 $350 $1050 Raisin pana cota 5.03% 165 33.33% $2 $6 $330 $990 Taste of lincoshire cheese 3.78% 124 37.50% $3 $8 $372 $992 Total dishes sold 3280 Total Food cost percentage% 29.73% Totals $15,274.60 $51,383.50 Buffet menu Standard Recipe Card Name of dish: Braised beef rump in red wine Portion nos.: 25 Ref.source: Total Cost: $80 Portion size.: 150 Portion Cost: $3.20 Sales Price at $20.00 30% ( Food Cost) Desired Sales Price $25 Desired Food C ...

1. Assesment
- Ala carte menu
Standard Recipe Card
Name of dish:
Wild mushroom
Portion nos.:
25
Ref.source:
Total Cost:
$100

2. Portion size.:
150
Portion Cost:
$5.06
Sales Price at
$20.00
30%
( Food Cost)
Desired Sales Price
22

3. Desired Food Cost %
30.0%
Sales Price
22
Food Cost %
25.3%
Commodities
Item
Specification
Weight kg/l/Unit
Cost per kg/l/Unit
Actual cost
Potatoes
Brush
5.625
Kg
$3.00
Kg
$19.88
Tomatoes
Riped
2.025
kg
$8.67

4. kg
$20.56
Zuchini
Cut into 4cm
4.900
kg
$4.90
kg
$24.01
Red Onion
Sliced, Round
0.355
kg
$3.50
kg
$1.24
Olive oil
Extra virgin
0.179
lts
$10.00
lts
$1.79
Oregano leaves
Dried
0.105
kg
$256.00
kg
$26.88
Sweet paprika
0.052
kg
$20.00
kg

5. $1.04
$0.00
$0.00
$0.00
Total Cost
100

6. Portion Cost
$4.00
Standard Recipe Card
Name of dish:
Pan roasted duck breast
Portion nos.:
25
Ref.source:
Total Cost:

7. $125
Portion size.:
150
Portion Cost:
$5.00
Sales Price at
$20.00
30%
( Food Cost)
Desired Sales Price
$16.86

8. Desired Food Cost %
30.0%
Sales Price
$20.00
Food Cost %
25.3%
Commodities
Item
Specification
Weight kg/l/Unit
Cost per kg/l/Unit
Actual cost
Potatoes
Brush
5.625
Kg
$3.00
Kg
$16.88
Tomatoes
Riped
2.025
kg

9. $8.67
kg
$17.56
Zuchini
Cut into 4cm
4.900
kg
$4.90
kg
$24.01
Duck fillets
Sliced, Round
0.355
kg
$3.50
kg
$72.00
Olive oil
Extra virgin
0.179
lts
$10.00
lts
$1.79
Total Cost
$125

10. Portion Cost
$5.00
A la carte menu analysis
Menu item
Menu mix %
Amount sold
Food cost %
Food cost
Sales price
Menu cost
Menu revenue
Entrée’s

11. Wild m ushroom
7.20%
236
23.81%
$2.50
$10.50
$590
$2,478
Old sport pork belly
12.96%
425
25.60%
$3.20
$12.50
$1,360
$5312.50
Goat wood
7.47%
245
25.60%
$3.20
$12.50
$784
$3062.50
Alfred anderby
8.02$
263
21.54%
$2.80
$13
$736.40
$3,419
Wild rabbit trifale
5.58%
183
22.35%

12. $1.90
$8.50
$347.70
$1,555.50
Mains
Filolet of lincinshire beef
6.52%
214
32%
$8
$25
$1712
$5350
Souce vidi lamb
9.91%
325
32.69%
$8.50
$26
$2762.50
$8450
Wild harbour
6.04%
198
31.43%
$11
$35
$2178
$6930

13. Pan roasted chicken breast
8.08%
265
35.71%
$10
$28
$2650
$7420
Roasted butternut
5.43%
178
20%
$3
$15
$534
$2670
Desserts
Banana sandwich
4.63%
152
33.33%
$2
$6
$304
$912
Bitter chocolate
4.02%
132
33.33%

14. $2
$6
$264
$792
Goast wood cheesecake
5.34%
175
33.33%
$2
$6
$350
$1050
Raisin pana cota
5.03%
165
33.33%
$2
$6
$330
$990
Taste of lincoshire cheese
3.78%
124
37.50%
$3
$8
$372
$992
Total dishes sold
3280

15. Total Food cost percentage%
29.73%
Totals
$15,274.60
$51,383.50

16. Buffet menu
Standard Recipe Card

17. Name of dish:
Braised beef rump in red wine
Portion nos.:
25
Ref.source:
Total Cost:
$80
Portion size.:
150
Portion Cost:

18. $3.20
Sales Price at
$20.00
30%
( Food Cost)
Desired Sales Price
$25
Desired Food Cost %

19. 30.0%
Sales Price
$25.00
Food Cost %
25.3%
Commodities
Item
Specification
Weight kg/l/Unit
Cost per kg/l/Unit
Actual cost
Potatoes
Brush
5.625
Kg
$3.00
Kg
$16.88
Tomatoes
Riped

20. 2.025
kg
$8.67
kg
$17.56
Zuchini
Cut into 4cm
4.900
kg
$4.90
kg
$24.01
Red Onion
Sliced, Round
0.355
kg
$3.50
kg
$1.24
Beef meat
3.179
kg
$10.00
lts
$20.79
Red wine
1.105
lts
$256.00
kg

21. $12.88
Total Cost
$80

22. Portion Cost
$3.00

23. Standard Recipe Card
Name of dish:
Lime and corrinder marinated chicken
Portion nos.:
25
Ref.source:
Total Cost:

24. $100
Portion size.:
150
Portion Cost:
$4.00
Sales Price at
$20.00
30%
( Food Cost)

25. Desired Sales Price
$16.86
Desired Food Cost %
30.0%
Sales Price
$20.00
Food Cost %
25.3%
Commodities
Item
Specification
Weight kg/l/Unit
Cost per kg/l/Unit
Actual cost
Potatoes
Brush

26. 5.625
Kg
$3.00
Kg
$16.88
Tomatoes
Riped
2.025
kg
$8.67
kg
$17.56
Zuchini
Cut into 4cm
4.900
kg
$4.90
kg
$24.01
Red Onion
Sliced, Round
0.355
kg
$3.50
kg
$1.24
Olive oil
Extra virgin
0.179
lts
$10.00
lts

27. $1.79
Chicken breast
3kgs
$0.00
Total Cost
$100
Portion Cost
$4.00
Menu item

28. Menu mix %
Amount sold
Food cost %
Food cost
Sales price
Menu cost
Menu revenue
Entrée’s
Roasted red pepper
5.63%
102
23.33%
$4.20
$18.00
$428.40
$1,836.00
Orange and duck terrine
16.88%
306
21.88%
$3.50

29. $16.00
$1,071.00
$4,896.00
Fish cake
11.47%
208
25.00%
$5.00
$20.00
$1,040.00
$4,160.00
Mains
Lime and coriander chicken breast
11.91%
216
33.33%
$10.00
$30.00
$2,160.00
$6,480.00
Braised beef in red wine
12.96%
235
37.50%
$12.00
$32.00
$2,820.00
$7,520.00
Baked herb salmon cake

30. 7.83%
142
41.67%
$15.00
$36.00
$2,130.00
$5,112.00
Desserts
Salted caramel
9.10%
165
20.00%
$2.00
$10.00
$330.00
$1,650.00
Passion fruit creme
7.28%
132
20.00%
$3.00
$15.00
$396.00
$1,980.00
Total dishes sold
1813

31. Total Food cost percentage%
29.89%
Totals
$11,281.40
$37,740.00
Cyclic menu

32. Standard Recipe Card
Name of dish:
Ozzie stake wrapped in beacon
Portion nos.:
20
Ref.source:
Total Cost:

33. 100
Portion size.:
150
Portion Cost:
$4.00
Sales Price at
$20.00
30%
( Food Cost)

34. Desired Sales Price
$16.86
Desired Food Cost %
30.0%
Sales Price
$20.00
Food Cost %
25.3%
Commodities
Item
Specification
Weight kg/l/Unit
Cost per kg/l/Unit
Actual cost
Potatoes

35. Brush
5.625
Kg
$3.00
Kg
$16.88
Tomatoes
Riped
2.025
kg
$8.67
kg
$17.56
Zuchini
Cut into 4cm
4.900
kg
$4.90
kg
$24.01
Beacon rashed
Sliced, Round
0.355
kg
$3.50
kg
$1.24
Total Cost

36. $100
Portion Cost
$4.00
Menu item
Menu mix %
Amount sold
Food cost %
Food cost
Sales price
Menu cost
Menu revenue

37. Entrée’s
eggs
5.63%
102
23.33%
$4.20
$18.00
$428.40
$1,836.00
Mains
Aussie slice wrapped in beacon
11.91%
216
33.33%
$10.00
$30.00
$2,160.00
$6,480.00
Aussie ground with cheese
12.96%
235
37.50%

38. $12.00
$32.00
$2,820.00
$7,520.00
Desserts
Protein shake
9.10%
165
20.00%
$2.00
$10.00
$330.00
$1,650.00
Total dishes sold
1813

39. Total Food cost percentage%
29.89%
Totals
$11,281.40
$37,740.00
Degustation menu
Standard Recipe Card
Name of dish:
Beef tendrolin
Portion nos.:
25
Ref.source:

40. Total Cost:
$90
Portion size.:
150
Portion Cost:
$3.60
Sales Price at
$20.00
30%
( Food Cost)

41. Desired Sales Price
$20.00
Desired Food Cost %
30.0%
Sales Price
$20.00
Food Cost %
25.3%
Commodities
Item
Specification
Weight kg/l/Unit
Cost per kg/l/Unit
Actual cost
Potatoes
Brush
5.625
Kg
$3.00

42. Kg
$16.88
Tomatoes
Riped
2.025
kg
$8.67
kg
$17.56
Zuchini
Cut into 4cm
4.900
kg
$4.90
kg
$24.01
Red Onion
Sliced, Round
0.355
kg
$3.50
kg
$11.24
Olive oil
Extra virgin
0.179
lts
$10.00
lts
$1.79
Beef
3.105
kg
$256.00
kg

43. $26.88
Total Cost
$90.00
Portion Cost
$3.60
Menu item
Menu mix %
Amount sold
Food cost %
Food cost
Sales price
Menu cost
Menu revenue

44. Entrée’s
Chesse plate
5.63%
102
23.33%
$4.20
$18.00
$428.40
$1,836.00
Sea scallops
16.88%
306
21.88%
$3.50
$16.00
$1,071.00
$4,896.00
proscuitto
11.47%
208
25.00%
$5.00
$20.00
$1,040.00
$4,160.00

45. Yellowatail shishimi
9.10%
165
23.33%
$4.20
$18.00
$693.00
$2,970.00
Mains
Beef tendrolin
11.91%
216
33.33%
$10.00
$30.00
$2,160.00
$6,480.00
delmonico
12.96%
235
37.50%
$12.00
$32.00
$2,820.00
$7,520.00
Prime rib
7.83%
142
41.67%

46. $15.00
$36.00
$2,130.00
$5,112.00
Coho salmon
9.10%
165
20.00%
$2.00
$10.00
$330.00
$1,650.00
Cesar salad
7.28%
132
20.00%
$3.00
$15.00
$396.00
$1,980.00
greens
7.83%
142
18.75%
$1.50
$8.00
$213.00
$1,136.00

47. Total dishes sold
1813
Total Food cost percentage%
29.89%
Totals
$11,281.40
$37,740.00
Ethnic menu
Standard Recipe Card

48. Name of dish:
Grilled new potato duet
Portion nos.:
50
Ref.source:
Total Cost:
$110
Portion size.:
150
Portion Cost:
$2.20
Sales Price at
$20.00

49. 30%
( Food Cost)
Desired Sales Price
$33
Desired Food Cost %
30.0%
Sales Price
$33.00
Food Cost %
25.3%
Commodities

50. Item
Specification
Weight kg/l/Unit
Cost per kg/l/Unit
Actual cost
Potatoes
Brush
5.625
Kg
$3.00
Kg
$16.88
Tomatoes
Riped
2.025
kg
$8.67
kg
$17.56
spices
Cut into 4cm
4.900
kg
$4.90
kg
$24.01
Red Onion
Sliced, Round
0.355
kg
$3.50

51. kg
$1.24
Olive oil
Extra virgin
0.179
lts
$10.00
lts
$1.79
Oregano leaves
Dried
0.105
kg
$256.00
kg
$26.88
Total Cost
$110
Portion Cost

52. $2.20
Menu item
Menu mix %
Amount sold
Food cost %
Food cost
Sales price
Menu cost
Menu revenue
Entrée’s
Salt & Pepper Calamari

53. 7.20%
236
23.81%
$2.50
$10.50
$590
$2,478
Garlic King Prawns
12.96%
425
25.60%
$3.20
$12.50
$1,360
$5312.50
Chicken Souvlaki
7.47%
245
25.60%
$3.20
$12.50
$784
$3062.50
Slow Braised Pork Rib Lion
8.02$
263
21.54%
$2.80
$13
$736.40
$3,419
Bruschetta Italiano
5.58%
183
22.35%
$1.90

54. $8.50
$347.70
$1,555.50
Mains
Beef tendrolin
6.52%
214
32%
$8
$25
$1712
$5350
Grilled new potato duet
9.91%
325
32.69%
$8.50
$26
$2762.50
$8450
Asparagus with red bell peppers
6.04%
198
31.43%
$11
$35
$2178
$6930
Desserts

55. Chocolate icecream
4.63%
152
33.33%
$2
$6
$304
$912
Lemon icecfream
4.02%
132
33.33%
$2
$6
$264
$792
Carrot butter icecream
5.34%
175
33.33%
$2
$6
$350
$1050
Total dishes sold
3280

56. Total Food cost percentage%
29.73%
Totals
$15,274.60
$51,383.50
Set menu
Standard Recipe Card

57. Name of dish:
pizza
Portion nos.:
3
Ref.source:
Total Cost:
$50
Portion size.:
150
Portion Cost:
$16.67
Sales Price at
$20.00
30%

58. ( Food Cost)
Desired Sales Price
$20
Desired Food Cost %
30.0%
Sales Price
$20.00
Food Cost %
25.3%
Commodities

59. Item
Specification
Weight kg/l/Unit
Cost per kg/l/Unit
Actual cost
Potatoes
Brush
5.625
Kg
$3.00
Kg
$9.88
Tomatoes
Riped
2.025
kg
$8.67
kg
$11.56
Zuchini
Cut into 4cm
4.900
kg
$4.90
kg
$14.01
Red Onion
Sliced, Round
0.355
kg
$3.50
kg
$1.24
Olive oil

60. Extra virgin
0.179
lts
$10.00
lts
$1.79
Gram flour
Dried
0.105
kg
$256.00
kg
$26.88
Sweet paprika
0.052
kg
$20.00
kg
$1.04
Total Cost
$50.00

61. Portion Cost
$5.06
Menu item
Menu mix %
Amount sold
Food cost %
Food cost
Sales price
Menu cost
Menu revenue
Entrée’s
Chicken liver in creamy sauce
7.20%
236
23.81%
$2.50

62. $10.50
$590
$2,478
Chicken strips
12.96%
425
25.60%
$3.20
$12.50
$1,360
$5312.50
Chilli poppers
7.47%
245
25.60%
$3.20
$12.50
$784
$3062.50
Mains
pizza
6.52%
214
32%
$8
$25
$1712
$5350
Desserts

63. icecream
4.63%
152
33.33%
$2
$6
$304
$912
cheescake
4.02%
132
33.33%
$2
$6
$264
$792
Chocolate brownie
5.34%
175
33.33%
$2
$6
$350
$1050
Total dishes sold
3280

64. Total Food cost percentage%
29.73%
Totals
$15,274.60
$51,383.50
Table d hote menu
Standard Recipe Card

65. Name of dish:
Mushroom rivioli
Portion nos.:
25
Ref.source:
Total Cost:
$80
Portion size.:
150
Portion Cost:
$3.20
Sales Price at
$20.00
30%

66. ( Food Cost)
Desired Sales Price
$15.00
Desired Food Cost %
30.0%
Sales Price
$15.00
Food Cost %
25.3%
Commodities
Item
Specification
Weight kg/l/Unit

67. Cost per kg/l/Unit
Actual cost
mushroom
Brush
5.625
Kg
$3.00
Kg
$15.88
Tomatoes
Riped
2.025
kg
$8.67
kg
$14.56
herbs
Cut into 4cm
4.900
kg
$4.90
kg
$24.01
olives
Sliced, Round
0.355
kg
$3.50
kg
$1.24
cinnamon
Extra virgin
0.179
lts

68. $10.00
lts
$1.79
oil
Dried
0.105
lt
$256.00
kg
$26.88
Sweet paprika
0.052
kg
$20.00
kg
$1.04
$0.00
Total Cost
$80.00

69. Portion Cost
$3.20
Menu item
Menu mix %
Amount sold
Food cost %
Food cost
Sales price
Menu cost
Menu revenue
Entrée’s
Soup with bread roll

70. 7.20%
236
23.81%
$2.50
$10.50
$590
$2,478
Mains
Chicken breast with mozzarella cheeser
6.52%
214
32%
$8
$25
$1712
$5350
Beef and mushroom rice
9.91%
325
32.69%
$8.50
$26
$2762.50
$8450
Caesar salad
5.43%
178
20%
$3

71. $15
$534
$2670
Desserts
Hot pudding
4.63%
152
33.33%
$2
$6
$304
$912
Rasbeey and vanilla chesscake
4.02%
132
33.33%
$2
$6
$264
$792
Total dishes sold
3280

72. Total Food cost percentage%
29.73%
Totals
$15,274.60
$51,383.50
Seasonal menu
Standard Recipe Card
Name of dish:
Clam chowder

73. Portion nos.:
25
Ref.source:
Total Cost:
$100.00
Portion size.:
150
Portion Cost:
$4.00
Sales Price at
$20.00
30%
( Food Cost)

74. Desired Sales Price
$16.86
Desired Food Cost %
30.0%
Sales Price
$20.00
Food Cost %
25.3%
Commodities
Item
Specification
Weight kg/l/Unit
Cost per kg/l/Unit

75. Actual cost
mint
5.625
Kg
$3.00
Kg
$20.00
Tomatoes
Riped
2.025
kg
$8.67
kg
$17.56
potatao
Cut into 4cm
4.900
kg
$4.90
kg
$24.01
Red wine
Sliced, Round
0.355
kg
$3.50
kg
$1.24
beef
Extra virgin
0.179
lts
$10.00
lts
$30.00

76. cinnamon
Dried
0.105
kg
$256.00
kg
$26.88
Sweet paprika
0.052
kg
$20.00
kg
$1.04
$0.00
Total Cost
$100.00

77. Menu item
Menu mix %
Amount sold
Food cost %
Food cost
Sales price
Menu cost
Menu revenue
Entrée’s
Cajun popcorn shrimp
7.20%
236
23.81%
$2.50
$10.50
$590
$2,478
Mains

78. Shellfish pasta
6.52%
214
32%
$8
$25
$1712
$5350
Veal Scaloppini
9.91%
325
32.69%
$8.50
$26
$2762.50
$8450
Melba’s Rack of Lamb
6.04%
198
31.43%
$11
$35
$2178
$6930
Crispy Skinned Salmon
8.08%
265
35.71%
$10
$28
$2650

79. $7420
Caesar salad
5.43%
178
20%
$3
$15
$534
$2670
Desserts
Tiramisu
4.63%
152
33.33%
$2
$6
$304
$912
Total dishes sold
3280

80. Total Food cost percentage%
29.73%
Totals
$15,274.60
$51,383.50
3=
SCENARIO
The above statistics derived from the eight menus provide us
with several insights about the foods (Vincent & Seontaik,
2016). For example, the total amount of goods sold column is
used to predict the future sales of certain foods contained in the
menus. Therefore, the information is highly valuable for the
restaurant when organizing the kitchen workers to prepare the
predicted amount of items and when ordering supplies
(Kimberly, 2016). Moreover, these statistics can also help the
restaurant to predict the items popularity thus helping in
calculating the contribution margin of every item. The average
contribution margin is calculated and compared with
contribution margin of each item in the menu (Hung-Che &

81. Zurinawati, 2015). In the example menus above, the average
contribution margin can be calculated as shown below.
The average contribution margin of the example menus above is
calculated by the below formula:
Average Contribution margin=Total Contribution Margin÷ Total
number of Sales
= $415.25 ÷ 50
= $8.31
Nonetheless, the Contribution margin of every item in the menu
is often calculated by taking the cost of an item away from
item’s selling price (Bahattin & Osman, 2015). In this respect,
the contribution margin in the menus above is calculated as
follows:
Contribution margin of every item=$618.50-$203.25
Contribution margin of every item=$415
In this regard, the Victoria Sponge Cake, coffee, Fruitcake and
Coffee Cake, Breakfast
Victoria Sponge Cake, coffee, Fruitcake and Coffee Cake,
Victoria Sponge Cake, coffee, Fruitcake and Coffee Cake are
below the average contribution margin. Nonetheless, the first
three items on the menus are good sellers meaning they account
of over 30% of the total cost of the menu. This therefore means
that these items are more likely to slightly increase in weight if
their prices are slightly increased as well (SooCheong &
DongHee, 2015). Also, adding only $1 to the menu prices
especially of each item would make each item’s contribution
margin to be closer to $9 and above.
Consequently, as is observed above, the main course is
fundamentally higher than the average contribution margin, but
it is on the other side smaller than in sales. Therefore, the best
thing to do is to remove this item from the menu and substitute
it with another thing (SooCheong & DongHee, 2015). The
Profiteroles on the other hand has an excellent average
Contribution margin even though their sales are slightly below
the expected amount.
Moving forward, the restaurant will increase the sales of its

82. menu items by giving some foods such as the Vanilla Slices,
Cream Doughnuts and Doughnuts a more prominence or offer
them as part of the items alongside salad to increase the entire
food sales. Nonetheless, as long as the excesses are inexpensive
and have sensible cost percentages when compared with the
portion cost of Sponge Cake, coffee, Fruitcake and Coffee Cake,
then increase in sales will apparently have a positive impact on
the contribution margin.
Profitability
In case the restaurant would want to sell items that would yield
higher profitability, it must strive to increase the items
contribution margin and the average contribution margins also
all items, and all are also functions of profitability (Vincent &
Seontaik, 2016). Taking the selling price of each menu item and
subtracting the standard cost of food from it would give us the
contribution margin. This cost comprises of profit, the cost of
doing business and the total amount of money that the item
contributes to the labor costs. In this respect, all the
restaurant’s appetizers and desserts are likely to have little
contribution margins as compared to the menus’ entrées
(SooCheong & DongHee, 2015). The reason is that these items
are generally sold at the lower prices as compared to the main
course meals. This makes them unable to contribute a big dollar
value of contribution margins. Nonetheless, the items’ food cost
might fetch little prices that cannot contribute to the similar
value of contribution margin. Therefore, it would be important
to the restaurant to add certain items to its purchase to increase
the average cheque size.
Marketing Coursework 3
Wednesday 20th November, 2019 - 15% contribution to CW
(5% presentation, 10% document)
Your team works for a company called TCI Marketing Experts,
who has just asked you to develop a new product to be marketed

83. within the Turks and Caicos Islands. The company is in its fifth
year of operation and its growth strategy is to expand
throughout the Caribbean, island by island, with diverse and
sustainable products for the persons living and visiting there.
A. Identify and explain all eight (8)steps in the New Product
Development Process (32 marks – 1 mark for each identified
and 3 marks for each explained)
B. Based on the above, come up with two (2) new products
using the first step, identify for each: the target market, the
customer proposition, the competition, the development time
and earning potential. (30 marks, 3 marks each item, 15 marks
total for each product, if no completion exists then redistribute
marks)
C. Using the R-W-W framework in the second step of the new
product development process, narrow the three (3) products
down to one (1). (15 marks, 5 marks for group’s explanation on
each letter)
R-W-W (“real, win, worth doing”) new-product screening
framework that asks three questions. First, Is it real? Is there a
real need and desire for the product and will customers buy it?
Is there a clear product concept and will such a product satisfy
the market? Second, Can we win? Does the product offer a
sustainable competitive advantage? Does the company have the
resources to make such a product a success? Finally, Is it worth
doing? Does the product fit the company’s overall growth
strategy? Does it offer sufficient profit potential? The company
should be able to answer yes to all three R-W-W questions
before developing the new-product idea further
D. Clearly identify and explain the marketing mix strategy. (12
marks, 3 marks for each P which explains how the product will
be priced, developed, distributed and promoted)
E. Other marks will be allocated as follows:
Grammar – 3 marks
Proper APA referencing – 2 marks
Executive Summary – 2 marks
Introduction – 2 marks

84. Conclusion – 2 marks
Total 100 marks for written document – 10%
Presentation – 30 marks – 5 %
No more than 15 slides, 20 minutes each.
EVALUATION ITEMS
(5 marks each)
i. Effective introduction
ii. Clarity in responses
iii. Effective use of visual aids
iv. Demonstrated understanding
v. Effective conclusion
vi. Delivery of content (presentation skills)
TOTAL: 30 ( )
Src TemplateStandard Recipe CardName of dish:Spanish Vegie
Tray BakePortion nos.:50Ref.source:Total Cost:$252.89Portion
size.:150Portion Cost:$5.06Sales Price at $20.0030%( Food
Cost)Desired Sales Price$16.86Desired Food Cost %30.0%Sales
Price$20.00Food Cost
%25.3%CommoditiesItemSpecificationWeight kg/l/UnitCost per
kg/l/UnitActual
costPotatoesBrush5.625Kg$3.00Kg$16.88TomatoesRiped2.025k
g$8.67kg$17.56ZuchiniCut into 4cm4.900kg$4.90kg$24.01Red
OnionSliced, Round0.355kg$3.50kg$1.24Olive oilExtra
virgin0.179lts$10.00lts$1.79Oregano
leavesDried0.105kg$256.00kg$26.88Sweet
paprika0.052kg$20.00kg$1.040.0$0.000.0$0.00GREEN OLIVE
PICADA0.0$0.00Green olivesPitted,
rinse0.688kg$13.04kg$8.97Smoked
almondsChopped0.750kg$17.50kg$13.13Fresh
parsleyFresh0.750kg$187.00kg$140.25GarlicChopped0.050kg$1
6.67kg$0.83Red wine
vinegar0.052lts$6.00lts$0.310.0$0.000.0$0.000.0$0.000.0$0.00
Total Cost$252.89Portion Cost$5.06

85. &"Arial,Regular"&8&K000000Standard Recipe Card
Src TemplateStandard Recipe CardName of dish:Spanish Vegie
Tray BakePortion nos.:50Ref.source:Total Cost:$252.89Portion
size.:150Portion Cost:$5.06Sales Price at $20.0030%( Food
Cost)Desired Sales Price$16.86Desired Food Cost %30.0%Sales
Price$20.00Food Cost
%25.3%CommoditiesItemSpecificationWeight kg/l/UnitCost per
kg/l/UnitActual
costPotatoesBrush5.625Kg$3.00Kg$16.88TomatoesRiped2.025k
g$8.67kg$17.56ZuchiniCut into 4cm4.900kg$4.90kg$24.01Red
OnionSliced, Round0.355kg$3.50kg$1.24Olive oilExtra
virgin0.179lts$10.00lts$1.79Oregano
leavesDried0.105kg$256.00kg$26.88Sweet
paprika0.052kg$20.00kg$1.040.0$0.000.0$0.00GREEN OLIVE
PICADA0.0$0.00Green olivesPitted,
rinse0.688kg$13.04kg$8.97Smoked
almondsChopped0.750kg$17.50kg$13.13Fresh
parsleyFresh0.750kg$187.00kg$140.25GarlicChopped0.050kg$1
6.67kg$0.83Red wine
vinegar0.052lts$6.00lts$0.310.0$0.000.0$0.000.0$0.000.0$0.00
Total Cost$252.89Portion Cost$5.06
&"Arial,Regular"&8&K000000Standard Recipe Card