6. David Ward operates a successful BBQ Rib restaurant. His entre menu has eight items. Following are last week's sales and cost data for all eight items. Using this data, complete David's menu analysis worksheet. David's Menu Analysis Worksheet Number Sold Total Sales ($) Item Cost ($) 4.10 Total Cost ($) Item Contribution Margin ($) Total Contribution Margin ($) Food Cost % Selling Price ($) 11.95 9.95 14.95 210 242 4.25 51 6.45 88 8.95 2.85 Menu Item Dry-Rubbed Ribs BBQ Ribs Salmon Grill Brisket Sausage Links Cowboy Combo 1/2 Roast Chicken Mesquite Chicken Total 103 6.95 1.45 9.95 4.20 145 185 160 8.95 3.10 1.75 6.95 Weighted Average 7.(A) Utilizing the data from the David's menu analysis worksheet in previous Question 6, create a food cost percentage matrix and place each menu item in its appropriate square. Food Cost Percentage Matrix Low Popularity High Popularity (Below Sold) (Above__Sold) High Food Cost % (Above %) Low Food Cost % (Below %) a. Using this type of analysis, which items are David's "best"? b. Using this type of analysis, which items should David consider removing from his menu? c. What is one strength of this type of menu analysis system? d. What is one weakness of this type of menu analysis system? e. What marketing strategies might David use for items that fall in square 2 (High Popularity, High Food Cost %.)? 7.(B) Utilizing the data from the David's menu analysis worksheet in Question 6, create a contribution margin matrix and place each menu item in its appropriate square. Contribution Margin Matrix Low Popularity High Popularity (Below Sold) (Above Sold) High Contribution Margin (Above $) Low Contribution Margin (Below $ a. Using this type analysis, which items are David's "best"? b. Using this type analysis, which items might David consider removing from his menu? 6. David Ward operates a successful BBQ Rib restaurant. His entre menu has eight items. Following are last week's sales and cost data for all eight items. Using this data, complete David's menu analysis worksheet. David's Menu Analysis Worksheet Number Sold Total Sales ($) Item Cost ($) 4.10 Total Cost ($) Item Contribution Margin ($) Total Contribution Margin ($) Food Cost % Selling Price ($) 11.95 9.95 14.95 210 242 4.25 51 6.45 88 8.95 2.85 Menu Item Dry-Rubbed Ribs BBQ Ribs Salmon Grill Brisket Sausage Links Cowboy Combo 1/2 Roast Chicken Mesquite Chicken Total 103 6.95 1.45 9.95 4.20 145 185 160 8.95 3.10 1.75 6.95 Weighted Average 7.(A) Utilizing the data from the David's menu analysis worksheet in previous Question 6, create a food cost percentage matrix and place each menu item in its appropriate square. Food Cost Percentage Matrix Low Popularity High Popularity (Below Sold) (Above__Sold) High Food Cost % (Above %) Low Food Cost % (Below %) a. Using this type of analysis, which items are David's "best"? b. Using this type of analysis, which items should David consider removing from his menu? c. What is one strength of this type of menu analysis system? d. What is one weakness of this type of menu analysis system? e. What marketing strategies might David use for items that fall in square 2 (High Popularity, High Food Cost %.)? 7.(B) Utilizing the data from the David's menu analysis worksheet in Question 6, create a contribution margin matrix and place each menu item in its appropriate square. Contribution Margin Matrix Low Popularity High Popularity (Below Sold) (Above Sold) High Contribution Margin (Above $) Low Contribution Margin (Below $ a. Using this type analysis, which items are David's "best"? b. Using this type analysis, which items might David consider removing from his menu