Full Belly Farm grows organic vegetables and sells them to distributors and local restaurants after processing. Assume the farms leading product for restaurant customers is a mixture of organic green salad ingredients prepared and ready to serve. The company sells a large bag to restaurants for $30. It calculates the variable cost per bag at $20 (including $1 for local delivery), and the average total cost per bag is $24. Growing conditions have been very good this season and Full Belly has extra capacity. A representative of a restaurant association in another city has offered to buy fresh salad stock from the company to augment its regular supply during an upcoming international festival. The restaurant association wants to buy 4,500 bags during the next month for $22 per bag. Delivery to restaurants in the other city will cost the company $0.75 per bag. It can meet most of the order with excess capacity but would sacrifice 300 bags of regular sales to fill this special order. Please assist Full Belly Farms management by answering the following questions.