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Menu Engineering Worksheet for Tavern

The document is a menu engineering worksheet for Triatma Mulya Tavern, prepared on July 1, 2022, covering the period ending December 2022. It includes various menu items with details on cost, price, profit, and popularity, though many entries show '#DIV/0!' indicating missing data. The document also calculates food cost percentage and menu popularity factor, suggesting a focus on optimizing menu performance.

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Fredrico Bonaventura Nainggolan
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6 views1 page

Menu Engineering Worksheet for Tavern

The document is a menu engineering worksheet for Triatma Mulya Tavern, prepared on July 1, 2022, covering the period ending December 2022. It includes various menu items with details on cost, price, profit, and popularity, though many entries show '#DIV/0!' indicating missing data. The document also calculates food cost percentage and menu popularity factor, suggesting a focus on optimizing menu performance.

Uploaded by

Fredrico Bonaventura Nainggolan
Copyright
© All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd

MENU ENGINEERING WORKSHEET

TRIATMA MULYA TAVERN Date Prepared: July 1, 2022

Period Covered: Ending December 2022

A B C D E F G H L P R S
Menu Item Name Number Popularity Item Food Item Sell Item Total Total Total Profit Popularity Menu
Sold % Cost Price Profit Cost Revenue Profit Category Category Item Class
ITEM (E-D) (D*B) (E*B) (H-G)
CAESAR SALAD #DIV/0! Rp15.000 Rp45.000 Rp30.000 Rp - Rp - Rp - #DIV/0! #DIV/0! #DIV/0!
QUICHE LORRAINE #DIV/0! Rp12.000 Rp36.000 Rp24.000 Rp - Rp - Rp - #DIV/0! #DIV/0! #DIV/0!
VEGETABLE SAMOSAS #DIV/0! Rp 8.000 Rp24.000 Rp16.000 Rp - Rp - Rp - #DIV/0! #DIV/0! #DIV/0!
GRILLED EGGPLANT #DIV/0! Rp 9.000 Rp27.000 Rp18.000 Rp - Rp - Rp - #DIV/0! #DIV/0! #DIV/0!
ASINAN JAKARTA #DIV/0! Rp 6.000 Rp18.000 Rp12.000 Rp - Rp - Rp - #DIV/0! #DIV/0! #DIV/0!
VIETNAMESE SPRING ROLLS #DIV/0! Rp13.000 Rp39.000 Rp26.000 Rp - Rp - Rp - #DIV/0! #DIV/0! #DIV/0!

N I J M
Total 0 #DIV/0! Rp - Rp - Rp -

K=I/J O=M/N
#DIV/0! #DIV/0!
Food Cost % Ave Item Profit

Q = (100% / Items) * (80 %)


13,3%
Menu Popularity Factor

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