La Grande Alliance Case: Pricing Menu

Nicholas Kissick

Professor Liu

BADM 326

9 September 2018

La Grande Alliance Case: Pricing Menu

For all of the recipes, I focused on cost of raw materials and the recipe number of servings  as well as taking into account if the items required prior preparation. From there, I tried to create an equation which allocated the higher cost to those items that cost the most and had the lowest amount of servings while keeping a relatively high price on the other dishes to maintain the status of a luxury restaurant. All sides are included free. Their cost is very small and charging for them can make the restaurant appear cheap. Deserts are the only equation that considers cost of materials alone since most only serve one.

Appetizer equation: 25 – (Cost of Raw Materials * Recipe Number of Servings) + 5*(Prior Prep)

Artichoke Hearts Biarritz:  25 – (1.35*10) + 5*0 = $11.50

Quiche Lorraine: 25 – (.75*10) + 5*1 = $22.50

Escargots a la Bourguigonne: 25 – (1.75*1) + 5*0 = $23.25

Oyster Cocktail: 25 – (1.50*1) + 5*0 = $23.50

Pate de foie en Brioche: 25 – (1.25*10) + 5*0  = $12.50

Soups Equation: 22.5 – ((1 - Cost of Raw Materials) * Recipe Number of Servings/2)

Consumme a la Royale (hot): 22.5 – ((1-.25)*20/2) = $15.00

Soupe a L’Oignon gratinee (hot): 22.5 – ((1- .25)*20/2) = $15.00

Crème Vichyssoise Glacee (cold): 22.5 – ((1-.30)*20/2) = $15.50

Entrees Equation: 35 – ((4 -Cost of Raw Materials) * Recipe Number of Servings)+ 5*(Prior Prep)

Filet of Sole Duglere: 35 – ((4 - 2.00)*6) + 5*0 = $23.00

Crab Creole en Casserole: 35 – ((4 – 2.55)*1) + 5*1 = $38.55

Coquilles St. Jacques Florentine: 35 – ((4 - 2.35)*1) + 5*1 = $38.35

Poulet Poche a lEstragon: 35 – ((4 – 1.65)*10) + 5*0 = $23.50

Duckling, Sauce Bigarde: 35 – ((4 - 2.05)*2) + 5*1 = $36.10

Escalope de Veau Parisien: 35 – ((4 - 2.80)*1) + 5*0 = $33.80