A.

You get roughly the same number of customers for each of the three time periods (lunch, early dinner and late dinner). Your supplier just told you that various diseases are wiping out flocks of chicken and cattle around the country. The pandemics in the food chain mean you can only get half of the poultry and meat you need each week. You have to temporarily cut hours. Based on the answers to the last question, what time period(s) do you cut? Explain why using both numbers and words. Use the editor to format your answer You have now run the restaurant long enough to gather some data and want to figure out both the optimal price to charge and optimal quantity of late dinners to serve. You are trying to profit maximize, Your best estimate of each day's late dinner demand curve, where P is the price for a meal and Q is the number of late dinner meals served is: Q = 210 - 3.5 P. The daily cost curve for late dinners is: Cost = 0.50-+ 5Q + 800