1. A flexible budget that shows expected revenues and expenses at three different volumes of ice cream bars sold. For example, you may have expected to sell 10,000 bars of ice cream, but also present a budget with 8,000 bars and 12,000 bars.
   • This should include a projected income statement with the following items:
     • Sales Revenue
     • Cost of Goods Sold
   • Gross Profit

• • • Operating Expenses
    • Net Income

2. Calculations backing your inventory production decision, (i.e., the numbers behind how many ice cream bars you decided to produce). If you are unsure how to approach this, refer to your notes related to inventory purchases budgets.
3. A breakeven calculation (with work showing fixed and variable costs) of how many bars you need to sell in order to break even.

I understand how to do number one, but I need help figuring out how to do the last two with estimated amounts? It does not matter what amount is chosen, I just need help figuring out the steps for 2 and 3. Thanks in advance