Spreadsheets - Humble Independent School District...Walking in Memphis Marc Cohn 0:04:18 Country...

Projects12 Employee Roster 34

13 Music Playlist 36

14 Equipment Inventory 38

15 Menu Planner 40

16 Employee Timesheet Schedule 42

17 Revenue Projection 44

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Overview Instructions

Strategies

Tracking Employee Information

1. Open and print the Project 12 Planning Form file. Follow the instructions and complete the form.

Refer to Amanda’s sample for guidance. Do not copy the content or design of this sample.

2. Create a new workbook and save it as Project 12.

3. Insert a header and key the following text: <Your Restaurant Name> Employee Roster.

4. Format the header to 18 point bold.

5. In the spreadsheet footer, key your name and the project number and title.

6. In cells A1 – E1, key the following column headings: Employee Name, Job Title, Employee Number, Phone Number, and Pay Rate.

Note: Adjust row heights and column widths when needed so that all data displays properly.

7. Bold and center align cells A1 – E1.

8. Using your completed Project 12 Planning Form, key your employee roster information into the spreadsheet.

9. Format column E as Currency showing the “$” symbol and two decimal places.

10. Shade the cells below the heading in column D in a bright color.

11. Sort the spreadsheet by Employee Name in ascending order (A-Z).

12. Below the last cell that contains data in column A, key the following text: Average Pay Rate and format to bold.

13. Below the last cell that contains data in column E, enter a formula to compute the Average Pay Rate for all employees and format to bold.

Hint: Use the AVERAGE formula.

14. Carefully proofread your work for accuracy, format, spelling, and grammar, then resave.

15. Print a copy of your spreadsheet if required by your instructor.

• Use the Internet to research the average pay rate for each job title listed on the Project 12 Planning Form.

• Use either fictitious names or the names of friends and family when completing the Project 12 Planning Form.

• Use proper currency style in formatting the dollar amounts on the worksheet.

• Be sure to enter all of the information accurately.

An employee roster is a list of basic information about each employee.

Depending on the size of your restaurant, the number of employees could range from a few to several dozen. No matter the number, an employee roster is a necessary tool for managing the personnel in your business.

In this project, you will enter employee information into a spreadsheet. This will allow you to contact your employees quickly, compare wages, and help plan work schedules. You can also easily add or update employee information as needed.

Employee Roster12

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In the Kitchen with Amanda Sanchez

Look at What Amanda’s Cooked UpUse Amanda’s employee roster as a guide for creating your own. Do not duplicate Amanda’s work.

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Amanda’s help wanted ad generated more than 50 responses. After three days of interviews, she hired 15 qualified candidates. As soon as her new team was hired, Amanda created a spreadsheet with the employee information she needed.

The employee roster that Amanda created for Wicked Kickn’ BBQ is shown below.

Wicked Kickn’ BBQ Employee Roster

Employee Name Job TitleEmployee Number

PhoneNumber

Pay Rate

Amanda Sanchez Owner/Manager 12001 101‐555‐1265 $20.00

Bethany Mayer Assistant Manager 12002 101‐555‐5548 $18.00

Brynn Mayer Hostess 12006 101‐555‐9987 $10.00

Danielle Argo Waitstaff 12007 101‐555‐7548 $8.00

George Pera Dishwasher 12016 101‐555‐3338 $8.00

Gina Marchon Dishwasher 12015 101‐555‐3347 $8.00

Joseph Murano Cook 12004 101‐555‐6544 $12.00

Katie Walker Waitstaff 12010 101‐555‐6429 $8.00

Keisha Johnson Cook 12003 101‐555‐6698 $12.00

Kerrie Langston Waitstaff 12008 101‐555‐3214 $8.00

Nathan Greene Bus Person 12013 101‐555‐6932 $8.00

Parker Wilson Waitstaff 12011 101‐555‐1165 $8.00

Ronnie Light Bus Person 12012 101‐555‐8801 $8.00

Shannon Foster Waitstaff 12009 101‐555‐9932 $8.00

Sherry Sidlak Maintenance 12014 101‐555‐0530 $8.00

Yolanda Martin Hostess 12005 101‐555‐1235 $10.00

Average Pay Rate $10.13

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Strategies



2. Create a new workbook and save it as Project 13.3. In the spreadsheet footer, key your name and the

project number and title.4. In cell A1, key the following title: <Your Restaurant

Name> Music Playlist.5. Merge and center align the title in cell A1 across four

columns of the spreadsheet.6. Format the title with an appropriate font size, style,

and color.7. In cells A2 – D2, key the following column headings:

Song Title, Artist, Song Length, and Genre.Note: Adjust row heights and column widths when needed so that all data displays properly.

8. Bold, center align, apply white text and a dark shade to cells A2 – D2.

9. Using your completed Project 13 Planning Form, key your music playlist information into the spreadsheet.

10. Format column C with a Number/Time format in hours, minutes, and seconds, (h:mm:ss).

11. Shade each genre of music in a different color. 12. Sort the spreadsheet by Song Title in ascending

order (A-Z).13. Below the last cell that contains data in column A,

key the following text: Total Play Time. 14. Below the last cell that contains data in column C,

enter a formula to compute the total number of hours, minutes, and seconds for that column. Hint: Use the SUM formula.

15. Format the cells in the last row of the spreadsheet using the same formatting as the column heading row.



• Choose your music carefully. Customers who do not enjoy the atmosphere in your restaurant may not return.

• If your restaurant has a theme such as Western-style, Italian, or Mexican, carefully consider whether the music on your playlist matches your restaurant’s theme.

• Use the Internet to find information about the type of music a restaurant similar to yours plays. Use the information to help create your playlist.

• Your music playlist should match the music interests of your target customers.

The songs selected for your music playlist should closely mirror the theme and style of your restaurant.

People love music. It sets the mood for all sorts of occasions, including dining out. Music will play an important part in how customers feel about your restaurant.

In this project, you will create a music playlist in a spreadsheet. Having information in a spreadsheet will make it easy to add and remove songs and change the order in which they are played.

Creating the Right Atmosphere

Music Playlist13

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Look at What Amanda’s Cooked UpUse Amanda’s music playlist as a guide for creating your own. Do not duplicate Amanda’s work.

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Amanda loves music almost as much as she loves BBQ. She has put together a list of some popular songs that her customers are sure to appreciate as they enjoy their favorite Wicked Kickn’ dish.

The music playlist that Amanda created for Wicked Kickn’ BBQ is shown below.

Song Title Artist Song Length Genre

American Girl Tom Petty 0:03:35 Classic Rock

Born Free Kid Rock 0:04:39 Rock

Cheap Sunglasses ZZ Top 0:04:46 Classic Rock

Cherry Bomb John Mellencamp 0:04:47 Classic Rock

Comin' Home Lynyrd Skynyrd 0:05:52 Classic Rock

Don't Stop Believin' Journey 0:04:13 Classic Rock

Friends In Low Places Garth Brooks 0:03:45 Country

Gimme Some Water Eddie Money 0:03:38 Classic Rock

Good Girl Carrie Underwood 0:03:25 Country

Hotel California The Eagles 0:06:08 Classic Rock

How You Remind Me Nickelback 0:03:45 Rock

I Run to You Lady Antebellum 0:04:16 Country

If I Die Young The Band Perry 0:03:43 Country

I'm No Angel Gregg Allman Band 0:03:42 Classic Rock

Landslide The Dixie Chicks 0:03:19 Country

Last Name Carrie Underwood 0:04:01 Country

Livin' On A Prayer Bon Jovi 0:04:09 Rock

Mary's Song (Oh My My My) Taylor Swift 0:03:35 Country

Night Moves Bob Seger 0:05:25 Classic Rock

Rock & Roll Band Boston 0:03:00 Classic Rock

Roll Me Away Bob Seger 0:04:39 Classic Rock

Sharp Dressed Man ZZ Top 0:04:11 Classic Rock

Small Town John Mellencamp 0:03:42 Classic Rock

Soak Up The Sun Sheryl Crow 0:04:53 Rock

Start Me Up The Rolling Stones 0:03:33 Classic Rock

Stuck Like Glue Sugarland 0:03:26 Country

Take The Money and Run The Steve Miller Band 0:02:50 Classic Rock

Time Hootie and the Blowfish 0:04:54 Rock

Walking in Memphis Marc Cohn 0:04:18 Country

What Hurts the Most Rascal Flatts 0:03:47 Country

Total Play Time 2:03:56

Wicked Kickn' BBQ Music Playlist

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2. Create a new workbook and save it as Project 14.3. Insert a header with the following text: <Your

Restaurant Name> Equipment Inventory. 4. Format the header to 18 point bold.5. In the spreadsheet footer, key your name and the

project number and title.6. Set the page orientation to landscape.7. In cells A1 – F1, key the following column headings:

Item, Description, Vendor, Item Cost, Number in Inventory, and Total Item Value.Note: Adjust row heights and column widths when needed so that all data displays properly.

8. Bold and center align cells A1 – F1.9. Using your completed Project 14 Planning Form,

key your equipment inventory information into the spreadsheet.

10. Enter a formula in cell F2 to compute the Total Item Value. This is computed by multiplying the Item Cost by the Number in Inventory. Hint: D2*E2

11. Copy the formula entered in cell F2 and paste it into the remaining cells in that column for each item listed.

12. Format columns D and F as Accounting showing the “$” symbol and two decimal places.

13. Below the last cell that contains data in column A, key the following text: Total Equipment Inventory and format to bold.

14. Below the last cell that contains data in column F, enter a formula to compute the total value of all your restaurant equipment and format to bold. Hint: Use the SUM formula.



• Use the Internet to research the different types and costs of restaurant equipment that you will need to run your restaurant. For example, if you open an ice cream shop, you will need items like a freezer, freezer display cases, blenders, trays, chairs, tables, dishes, and cups.

• Format numbers in financial data in the Accounting format so that the “$” symbols are left-aligned and numbers are decimal-aligned.

• Be consistent when entering data into a spreadsheet so that if the data is sorted or filtered, the results will be correct. For example, if you list a vendor as “ABC Equipment,” it must not be entered in another row as “ABC.”

• Carefully check your results after entering the formulas in the spreadsheet.

An equipment inventory list should include a description of each piece of equipment a business has in inventory.

Businesses use spreadsheets to store various types of information in order to stay organized and have the ability to retrieve data quickly. A spreadsheet containing a list of your restaurant equipment is a good example.

In this project, you will create a spreadsheet to help keep accurate records of the equipment you have in inventory. Not only will this list of equipment be useful to you, but your accountant will also use this information when preparing financial records for your restaurant.

Building a List of Equipment Inventory

Equipment Inventory14

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Look at What Amanda’s Cooked UpUse Amanda’s equipment inventory spreadsheet as a guide for creating your own. Do not duplicate Amanda’s work.

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Connection’s “Start Your Own Restaurant” contest to purchase some of the equipment for her restaurant. She needs to keep track of it in an accurate and efficient way.

The equipment inventory spreadsheet that Amanda created for Wicked Kickn’ BBQ is shown below.

Wicked Kickn' BBQ Equipment Inventory

Item Description Vendor Item CostNumber in Inventory

Total Item Value

Wall Oven Double commercial oven Garland 5,000.00$ 1 5,000.00$

Grill Gas grill top Avantco 309.00$ 2 618.00$

Refrigerator 3‐door, stainless Avantco 3,339.00$ 1 3,339.00$

Walk‐in Freezer 6' x 6' x 7' Avantco 5,189.00$ 1 5,189.00$

Prep Table Stainless with under shelf Regency 239.99$ 3 719.97$

Trays Stainless, 24" Carlisle 26.99$ 25 674.75$

Tongs Stainless, 18" Carlisle 2.39$ 20 47.80$

Glass‐Front Refrigerator Stainless on wheels Avantco 1,150.00$ 1 1,150.00$

Sauce Pots 16 qt. Vollrath 76.99$ 12 923.88$

Stainless Containers 2 qt. Vollrath 17.82$ 8 142.56$

Dinner Plates 12" stoneware Libby 2.12$ 350 742.00$

Drink Glasses 12 oz. Libby 1.01$ 350 353.50$

Stainless Flatware Sets Stainless service sets Regency 4.05$ 350 1,417.50$

Total Equipment Inventory 20,317.96$

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Strategies





4. Set the page orientation to landscape.

5. Using your completed Project 15 Planning Form, key your Category 1 menu planner information into Sheet 1, including the title and column headings.

6. Format the title and column headings with an appropriate font size and style.


7. Format column C as Currency showing the “$” symbol and two decimal places.

8. Copy Sheet 1 multiple times so that there is a separate sheet for each of the categories you listed on your Project 15 Planning Forms.

9. Rename each Sheet tab with the corresponding category name.

10. Delete the contents of Sheets 2 through 5, except for the column headings in row 2.

11. Using your completed Project 15 Planning Forms, key your menu planner information for the remaining categories into their respective sheets.



• Restaurant menus can be quite complex. The first step is to create different categories to organize the menu items for your restaurant. The most commonly used categories are appetizers, entrees, sides, desserts, and beverages.

• Create a minimum of five menu items within each category.

• Categories and menu items should reflect the style and theme of your restaurant.

• Brainstorm several special dish ideas that you can offer your customers.

• Use the Internet to research examples of menus for restaurants similar to yours. Look for examples of menu items and pricing that you can include in your menu.

• Consider your target customer when determining menu prices.

A menu planner is a useful way to organize the menu items your restaurant will offer to its customers.

A restaurant menu should be visually appealing, well organized, and easy to read. For example, dividing a menu into sections for different food categories makes it easy for customers to find what they are looking for.

In this project, you will use a spreadsheet to plan your menu. Be sure the menu reflects your type of restaurant.

Planning What’s On the Menu

Menu Planner15

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Look at What Amanda’s Cooked UpUse Amanda’s menu planner as a guide for creating your own. Do not duplicate Amanda’s work.

Men

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highlighted prominently on her menu. Since Wicked Kickn’ BBQ is family friendly, Amanda wants her menu to reflect a fun environment as well as great food that’s reasonably priced.

The menu planner that Amanda created for Wicked Kickn’ BBQ is shown below.

BeveragesMenu Item Description PriceCoke Products Coke, Diet Coke, Sprite, and Mello Yello $1.95

Rootbeer Oldstyle rootbeer $1.95

Lemonade Hand‐squeezed lemonade $1.95

Iced Tea Sun‐brewed sweet ice tea $1.95

Coffee Regular and Decaf $1.95

DessertsMenu Item Description PriceFresh Pie of the Day Apple, Peach, Cherry, Very Berry, Blueberry $4.95

Texas Mud Cake Try our classic ‐ a luscious combination of sweet chocolate, crunchy pecans, and gooey marshmallows

$5.95

Nana's Peach Cobbler Old fashion cobbler served warm with a scoop of ice cream

$4.95

Orchard Apple Crisp Tasty crisp served warm with a scoop of ice cream $4.95

Ice Cream Sundae Three scoops of ice cream topped with your choice of vanilla, chocolate, or strawberry sauce, and topped with whipped cream and a cherry

$3.95

SidesMenu Item Description PriceColeslaw A bowl of cool, crunchy, creamy coleslaw $1.95

Chuckwagon Beans A bowl of baked beans mixed with brown sugar, ground meat, and bits of bacon

$1.95

Corn on the Cob A full ear of delicous sweet corn $1.95

French Fries A basket of our hot and salty french fries $2.95

Sweet Potato Fries A basket of our fabulous sweet potato fries $2.95

Loaded Baked Potato A baked potato piled high with cheese, bacon, scallions, sour cream, and butter

$2.95

Applesauce Chunky‐style applesauce $1.95

Mac and Cheese Home‐style macaroni and cheese $2.95

Chili A bowl of chili topped with shredded cheese $2.95

Vegetable of the Day Corn, green beans, carrots, broccoli, or beets $1.95

SandwichesMenu Item Description PriceWicked Kickn' Chicken The one that started it all! Our award‐winning BBQ

chicken sandwich. Shredded chicken piled high with your choice of BBQ sauce. Served with your choice of two sides and a pickle

$8.95

The Swimmin' Pig Our fabulous pulled‐pork sandwich swimmin' in your choice of BBQ sauce. Served with your choice of two sides and a pickle

$8.95

The Cowboy Combo Can't decide? Have them both! A mix of our shredded BBQ chicken and pulled‐pork loaded into one sandwich. The only decision you need to make is your choice of BBQ sauce! Served with your choice of two sides and a i kl

$9.95

Western Brisket A tender beef brisket sandwich with your choice of BBQ sauce. Served with your choice of two sides and a pickle

$9.95

The Texan Looking for a good old‐fashioned burger? Try this 1/2 pound burger with all the fixin's. Served with your choice of two sides and a pickle (Cheese and bacon please add 50 cents each)

$9.95

EntreesMenu Item Description PriceRip Roarin' Ribs A full‐rack of finger lickin' baby back ribs smothered in

your choice of BBQ sauce. Served with your choice of two sides, a salad, and a pickle

$14.95

The Lone Star State Sizzler A 10‐ounce sizzlin' sirloin steak grilled to your selection. Served with your choice of two sides, a salad, and a pickle

$13.95

Wicked Wing Platter A dozen of our lip smackin' jumbo wings smothered in your choice of BBQ sauce. Served with your choice of two sides, a salad, and a pickle

$10.95

Grande Grilled Shrimp Eight Texas‐sized shrimp smothered in your choice of BBQ sauce and grilled to perfection. Served with your choice of two sides, a salad, and a pickle

$13.95

Western Style Catfish An 8‐ounce filet of fresh Texas catfish grilled and seasoned to perfection with a touch of your choice of BBQ sauce. Served with your choice of two sides, a salad, and a pickle

$11.95

AppetizersMenu Item Description PriceWicked Wings Six jumbo wings with our signature BBQ sauce $5.95

The Kickn' Combo A combination of fried mushrooms, mozzarella cheese sticks, pickles, and potato skins

$4.95

Slammin' Jammin' Chili Cheese Fries Our tasty french fries smothered in chili and cheese $4.95

Wagon Wheel Onion Rings Our giant onion rings battered and fried to perfection $4.95

Don't Mess with Texas Nachos Nachos with a Texas twist! Tortilla chips, cheese, and your choice of shredded pork, chicken, or brisket mixed in

$5.95

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Overview

Instructions

Strategies





• A timesheet schedule should include your employees’ names and the days and hours they worked during the week being reported.

• Accurate records are essential since this information will be used to calculate payroll.

• Format your form for ease of use.

An employee timesheet holds information from the weekly time sheets submitted by each employee and calculates the total payroll amount for the week.

Good recordkeeping is important for managing staff payroll costs. Every week employees submit a timesheet to you indicating the number of hours they worked each day and the total hours for the week.

In this project, you will create a spreadsheet where you will enter the information contained in the time sheets. This spreadsheet will provide you with an overall picture of the hours each employee worked and the total payroll costs for that week. The information will be used in preparing the Payroll Register.

Keeping Track of Employee Hours Worked

16 Employee Timesheet Schedule


5. In cell A1, key the following title: <Your Restaurant Name> Employee Timesheet Schedule.

6. Format the text in cell A1 to 20 point bold.

7. Merge and center align the title in cell A1 across 11 columns of the spreadsheet.

8. In cells A3 – K3 key the following column headings: Employee Name, Monday, Tuesday, Wednesday, Thursday, Friday, Saturday, Sunday, Total Weekly Hours, Pay Rate, and Gross Weekly Pay.


9. Bold and center align cells A3 – K3.

10. Copy and paste the employee names and pay rates from the Project 12 file into the spreadsheet.

11. Using your completed Project 16 Planning Form, key your employees’ timesheet information into the spreadsheet.

12. Enter the formula =SUM(B4:H4) into cell I4 to compute the Total Weekly Hours for the employee in row 4.

13. Copy the formula in cell I4 and paste it into the remaining cells in that column for each employee listed.

14. Enter the formula =I4*J4 (Total Weekly Hours x Pay Rate) into cell K4 to compute the Gross Weekly Pay.

15. Copy the formula in cell K4 and paste it into the remaining cells in that column for each employee listed.

16. In the cell below the last Employee Name, key the following text: Total Weekly Pay.

17. Using the SUM function, enter a formula in the cell below the last Gross Weekly Pay value to compute the cost of the total weekly pay for all employees.



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Amanda wants a simple way to schedule staff and keep good payroll records. She has prepared a spreadsheet that shows the time worked by her employees for the week. This information will be used to calculate her payroll expenses.

The employee timesheet schedule that Amanda created for Wicked Kickn’ BBQ is shown below.

Look at What Amanda’s Cooked UpUse Amanda’s employee timesheet schedule as a guide for creating your own. Do not duplicate Amanda’s work.

Employee Name Monday Tuesday Wednesday Thursday Friday Saturday Sunday Total Weekly Hours Pay Rate Gross Weekly Pay Amanda Sanchez 9 7 8 9 10 10 8 61 20.00$ 1,220.00$ Bethany Mayer 8 8 9 9 6 40 18.00$ 720.00$ Brynn Mayer 5 5 5 5 5 5 30 10.00$ 300.00$ Danielle Argo 5 5 8 8 8 34 8.00$ 272.00$ George Pera 4 4 4 6 6 24 8.00$ 192.00$ Gina Marchon 4 4 6 6 4 24 8.00$ 192.00$ Joseph Murano 8 8 8 8 8 40 12.00$ 480.00$ Katie Walker 5 5 5 5 5 25 8.00$ 200.00$ Keisha Johnson 8 8 8 8 8 40 12.00$ 480.00$ Kerrie Langston 4 4 4 8 8 28 8.00$ 224.00$ Nathan Greene 5 5 5 5 5 5 5 35 8.00$ 280.00$ Parker Wilson 6 6 6 6 6 30 8.00$ 240.00$ Ronnie Light 6 6 6 6 6 30 8.00$ 240.00$ Shannon Foster 6 6 6 8 8 34 8.00$ 272.00$ Sherry Sidlak 8 8 8 8 8 40 8.00$ 320.00$ Yolanda Martin 8 8 8 8 8 40 10.00$ 400.00$ Total Weekly Pay 6,032.00$

Wicked Kickn' BBQ Employee Timesheet Schedule

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Overview

Instructions

Strategies• Revenue is calculated by multiplying the price at

which goods or services are sold by the number of units or amounts sold.

• Carefully check your results after entering the formulas in the spreadsheet.

• The spreadsheet will also display the percentage of total revenue that each menu category will generate.






Projected revenue is the amount of money a business projects it will earn based on how much it expects to sell.

Yes, a restaurant is an exciting business, but you have to be profitable to stay in business. A good way to plan for the success of your restaurant is to estimate how much revenue your Menu Items could potentially bring in.

In this project, you will create a spreadsheet to help you track the projected revenue for your restaurant’s top-selling categories. Determining how much your restaurant is projected to bring in will help you budget for expenses.

Anticipating Future Sales

17 Revenue Projection

5. In cell A1, key the following title: <Your Restaurant Name>.

6. In cell A2, key the following text: <Projected Revenue for Main Menu Items>.

7. Format the text in cells A1 and A2 to 16 point bold.

8. Merge and center align the title in cell A1 across six columns of the spreadsheet.

9. Merge and center align the text in cell A2 across six columns of the spreadsheet.

10. In cells A3 through F3, key the following column headings: Category/Menu Item, Item Price, Projected Items Sold, Revenue per Item, Revenue per Menu Category, and Percent of Total Revenue.


11. Format cells A3 through F3 to bold, center aligned, and wrap text.

12. Using your completed Project 17 Planning Form, key the appropriate data into the correct columns.

13. Enter a formula in cell D5 to compute the Revenue per Item for each Menu Item as shown in Figure 17. This is computed by multiplying Item Price by the Projected Items Sold.

Hint: =B5*C5

14. Copy the formula in cell D5 and paste it into the remaining cells for each menu item listed.

15. Enter a formula in cell E10 to compute the Revenue per Menu Category for the first category as shown in Figure 17.

Hint: =SUM(D5:D9)

16. Enter a formula in cell E17 to compute the Revenue per Menu Category for the second category as shown in Figure 17.

Hint: =SUM(D12:D16)

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17. Enter a formula in cell E24 to compute the Revenue per Menu Category for the third category as shown in Figure 17.

Hint: =SUM(D19:D23)

18. Enter a formula in cell E26 to find the Total Projected Revenue.

Hint: =E10+E17+E24

19. Enter a formula in cell F10 to compute the Percent of Total Revenue for the first category as shown in Figure 17. This is computed by dividing the Revenue per Menu Category by the Total Projected Revenue.

Hint: =E10/E26

20. Enter a formula in cell F17 to compute the Percent of Total Revenue for the second category as shown in Figure 17.

Hint: =E17/E26

21. Enter a formula in cell F24 to compute the Percent of Total Revenue for the third category as shown in Figure 17.

Hint: =E24/E26

22. Enter a formula in cell F26 to find the Total Projected Revenue percent as shown in Figure 17.

Hint: =F10+F17+F24

23. Format cells A4, A10, A11, A17, A18, A24, and A26 to bold.

24. Format columns B, D, and E as Currency showing the “$” symbol and two decimal places.

25. Format column F to Percentage and display two decimal places.

Hint: The total should equal 100%

26. Format your spreadsheet with single lines and double lines, as needed, to reflect proper accounting style.



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1 <Your Restaurant Name>2 Projected Revenue for Main Menu Items3 Category/Menu Item Item

PriceProjectedItems Sold

Revenue per Item

Revenue per Menu Category

Percent of Total Revenue

4 <Category Name>5 =B5*C56789

10 Total <Category Name> =SUM(D5:D9) =E10/E2611 <Category Name>12 =B12*C121314151617 Total <Category Name> =SUM(D12:D16) =E17/E2618 <Category Name>19 =B19*C192021222324 Total <Category Name> =SUM(D19:D23) =E24/E262526 Total Projected Revenue =E10+E17+E24 =F10+F17+F24

Figure 17

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Look at What Amanda’s Cooked UpUse Amanda’s revenue projection spreadsheet as a guide for creating your own. Do not duplicate Amanda’s work.

Amanda is assuming that most of the customers eating at Wicked Kickn’ BBQ will try her award-winning Wicked Kickn’ Chicken because of all the publicity she received after winning the contest. Based on the projected revenue spreadsheet, her projections are right on target and Wicked Kickn’ Chicken is going to be a big sell!

The revenue projection spreadsheet that Amanda created for Wicked Kickn’ BBQ is shown below. Pr

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Category/Menu Item Item PriceProjected Items Sold

Revenueper Item

Revenue per Menu Category

Percent of Total Revenue

Appetizers:Wicked Wings $5.95 300 $1,785.00The Kickn' Combo $4.95 100 $495.00Slammin' Jammin' Chili Cheese Fries $4.95 150 $742.50Wagon Wheel Onion Rings $4.95 100 $495.00Don't Mess with Texas Nachos $5.95 200 $1,190.00Total Appetizers $4,707.50 24.72%Entrees:Rip Roarin' Ribs $14.95 175 $2,616.25The Lone Star State Sizzler $13.95 125 $1,743.75Wicked Wing Platter $10.95 75 $821.25Grande Grilled Shrimp $13.95 75 $1,046.25Western Style Catfish $11.95 125 $1,493.75Total Entrees $7,721.25 40.54%Sandwiches:Wicked Kickn' Chicken $8.95 200 $1,790.00The Swimmin' Pig $8.95 150 $1,342.50The Cowboy Combo $9.95 100 $995.00The Western Brisket $9.95 100 $995.00The Texan $9.95 150 $1,492.50Total Sandwiches $6,615.00 34.74%

Total Projected Revenue $19,043.75 100.00%

The Wicked Kickn' BBQProjected Revenue for Main Menu Items

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