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Determine break-un salos under P19.3A (LO2), AN Service The Grand Inn is a restaurant in Flagstaff, Arizona. It specializes in southwestern style meals in a

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Determine break-un salos under P19.3A (LO2), AN Service The Grand Inn is a restaurant in Flagstaff, Arizona. It specializes in southwestern style meals in a moderate price range. Paul Weld, the manager of Grand, has determined that during the last 2 years the sales mix and contribution margin ratio of its offerings are as follows. alternative sales strategies and salute results Percent of Total Sales Contribution Margin Ratio 15% 50% Appetizers Main entrees Desserts Beverages 50% 25% 50% 80% 106 2556 Paul is considering a variety of options to try to improve the profitability of the restaurant. His goal is to generate a target net income of $117.000. The company has fixed costs of $1.053.000 per year. a. Total sales $2,600,000 b. Total sales $3,375,000 Instructions a. Calculate the total restaurant sales and the sales of each product line that would be necessary to achieve the desired target net income. b. Paul believes the restaurant could greatly improve its profitability by reducing the complexity and selling price of its entrees to increase the number of clients that it serves. It would then more heavily market its appetizers and beverages. He is proposing to reduce the contribution margin ratio on the main entrees to 10% by dropping the average selling price. He envisions an expansion of the restau- rant that would increase fixed costs by $585,000. At the same time, he is proposing to change the sales mix to the following Percent of Contribution Margin Ratio Total Sales Appetizers Main entrees Desserts Beverages 50% 108 25 255 106 50% 40 80% Compute the total restaurant sales, and the sales of each product line that would be necessary to achieve the desired target net income. c. Suppose that Paul reduces the selling price on entrees and increases fixed costs as proposed in part (b), but customers are not swayed by the marketing efforts and the sales mix remains what it was in part (a). Compute the total restaurant sales and the sales of each product line that would be necessary to achieve the desired target net income. Comment on the potential risks and benefits of this strategy

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