I'm not sure how to calculate the gross profit for the Seasoned Rotisserie when there is a "?" on retailer margin - the answers / process on the casebook are a little unclear too. I know that for the standard rotisserie you get gross profit by multiplying retail price (3.33) x retailer margin (0.30) x number of sales (1000/3.33 = 300) to get $300, which seems to be right according to the casebook. However, I just don't know how to solve for the gross profit for the right column on seasoned rot. chicken... especially the question mark is confusing me. Any help would be super appreciated, thanks a lot guys.
(This is from the Kellogg 2011 casebook, case 7 Rotisserie Chicken if that helps)
Hey, thanks for getting back to me :) I did see the other graph where margin was 25% for pre-seasoned chickens, but I wasn't sure if the "?" labeled margin would be 25% or 30%. Why would it be 25% ( the margin on the previous graph) and not 30% (the margin for standard rot?) Thank you!
But Exhibit 2 shows different values for weekly sales than what you have here. Store 1: weekly sales of $1200 Store 2: weekly sales of $2400 I'm really struggling with this case