can someone do the things required in the box with the information provided please ?

you can ignore the first two "some things to consider questions

WEEK #2 COSTS This week, you'll continue your research to gather additional information about variable and fixed costs that will influence your pricing. Don't forget to base your research on the local Austin market. To get started, consider the following: . Variable costs (ingredients, packaging, labels, etc.) Flour-$20 for 50 lb Natural PB-$68 for 28 lb Eggs-$85 for 30 dozen Rolled Oats-$10 for 5 lb Pumpkin Puree-$12 for 6 lb Bacon-$90 for 15 16 Parboiled White Rice-$30 for 25 lb Chicken (ground, organic, raw)-$100 for 10 lb Parsley-$8 for 8 oz Beef Base-$43 for 1 lb tub (makes 5 gallons) Cheddar Cheese (block) --$70 for 10 lb Airtight plastic containers-need to price out Sticker labels-need to price out, based on containers Fixed costs (utilities, delivery fees, appliance servicing, marketing and labor costs, etc.) research to get a rough estimate WEEK #3 PRICING (FINALLY) Use all of the information and insights you have accumulated up to this point to price out four different SKUs one for each of the four flavors, in packages of 24 treats each. Some things to consider Should each item be priced based on its specific ingredients? Or should each of the four products be priced the same using a blended rate? What is the production timeline from beginning to end? What is the wholesale price? What is the (suggested) retail price? WEEK #4 A DEEPER DIVE Based on the pricing you've developed, create a pro forma income statement (an income statement based on estimates and projections as opposed to actual expenses). This will give you a better feel for what your revenue/gross profit and net income would be, as well as provide a greater understanding of the financial health of your company. It will also help make future business decisions easier. Find an income statement template online to fill out, making sure it includes: Sales Cost of goods Operating expenses WEEK #2 COSTS This week, you'll continue your research to gather additional information about variable and fixed costs that will influence your pricing. Don't forget to base your research on the local Austin market. To get started, consider the following: . Variable costs (ingredients, packaging, labels, etc.) Flour-$20 for 50 lb Natural PB-$68 for 28 lb Eggs-$85 for 30 dozen Rolled Oats-$10 for 5 lb Pumpkin Puree-$12 for 6 lb Bacon-$90 for 15 16 Parboiled White Rice-$30 for 25 lb Chicken (ground, organic, raw)-$100 for 10 lb Parsley-$8 for 8 oz Beef Base-$43 for 1 lb tub (makes 5 gallons) Cheddar Cheese (block) --$70 for 10 lb Airtight plastic containers-need to price out Sticker labels-need to price out, based on containers Fixed costs (utilities, delivery fees, appliance servicing, marketing and labor costs, etc.) research to get a rough estimate WEEK #3 PRICING (FINALLY) Use all of the information and insights you have accumulated up to this point to price out four different SKUs one for each of the four flavors, in packages of 24 treats each. Some things to consider Should each item be priced based on its specific ingredients? Or should each of the four products be priced the same using a blended rate? What is the production timeline from beginning to end? What is the wholesale price? What is the (suggested) retail price? WEEK #4 A DEEPER DIVE Based on the pricing you've developed, create a pro forma income statement (an income statement based on estimates and projections as opposed to actual expenses). This will give you a better feel for what your revenue/gross profit and net income would be, as well as provide a greater understanding of the financial health of your company. It will also help make future business decisions easier. Find an income statement template online to fill out, making sure it includes: Sales Cost of goods Operating expenses