The hotel restaurant in a city property is in the process of developing
new menus. The chef is excellent at creating exciting culinary options.
However, the pricing of the menu items needs to be analyzed. The property
owner will not allow a food cost in excess of 25%. Determine the minimum
menu price for each item.
Menu Item Ingredients Minimum Menu Price
Stuffed Quail Eggs $5.13
Tomato Balsamic Salad $1.02
Pecan Crusted Trout $6.78
Vegetable Medley $ .83
Individual Sourdough Baguette $ .98
Chocolate Torte $2.21