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Chapter 10, Question 1. a. Boniso operates Boniso's Mexican Restaurant in an urban city in the South. He has worked hard at setting up cost control systems, and he is generally happy with his overall results. However, he is not sure if all of his menu items are providing profitability for his restaurant. He decides to use contribution margin matrix analyses to study each of his menu items. Complete his menu analysis worksheet below, be sure to review pages 322-324 in your textbook and the cooresponding area in the chapter notes regarding completing the "weighted average" line. Be sure to also answer the question below. 3 4 -5 6 Menu Item 7 Fajita Plate 8 Enchilada Dinner 9 Menudo 10 Mexican Salad 11 Chalupa Dinner 12 Burrito Dinner 13 Taco Dinner Number Selling Total Item Sold Price Sales Cost 147 $12.95 $1,903.65 $4.92 200 $9.95 $1.990.00 $3.48 82 $6.95 $569.90 $1.74 117 $7.95 $930.15 $2.39 125 $8.95 $1,118.75 $2.51 168 $9.95 $1,671.60 $3.25 225 $5.95 $1,338.75 $1.55 Item Total Total Contribution Contribution Cost Margin Margin $151.92 $8.03 $1,751.73 $203.48 $6.47 $1,786.52 $83.74 $5.21 $450.51 $119.39 $5.56 $810.76 $127.51 $6.44 $991.24 $171.25 $6.70 $1,500.35 S226.55 $4.40 $1,112.20 NA Food Cost% 26% 17% 3196 26% 22% 19% 12% > Q 1. a. 01.. 03 04 09 sy 816 M B E H 13 Taco Dinner 225 $5.95 $1,338.75 $1.55 $226.55 $4.40 $1.112.20 1296 14 Total 1,064 $9,522.80 $1,211,35 $8.403.31 15 16 Weighted Average 17 18 In a meeting with Boniso's chefs and managers, one manager expresses concern about how much higher the food cost 18 percentage for the fajita plate is than all other items. Another manager suggests the waitstaff work on promoting more orders 20 for the taco dinners and the menudo, since their food cost percentage is considerably lower than average. How would you 21 respond to both of these suggestions? Type your answer in the box below. 22 23 24 25 26 27 28 29 30 31 32 Ole 03 04 09 91

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