Hi i have a case study due and I need to find the various variances in the case and interpret the result.can you help me find the budgeted selling price and budgeted units sold so I can calculate the rest of the variances. Moreover do I need to make a flexible budget as well? Thanks

"Pasta etc." You are a member of an independent consulting firm that specializes in serving the restaurant industry. Unlike many consulting firms that are or started as extensions of audit firms, your firm has serious and in depth expertise with the restaurant industry. The following is a typical assignment. "Pasta etc." is a chain of Italian casual dinnng restaurants located in Southern Ontario. The restaurants are at the top end of the casual dining segment; guests are offered many of the benefits of fine dining without the formality. The menu is limited to 20 entrees to ensure a high level of execution and service. Menu items such as steaks, pork chops, ribs, roast beef, chicken, seafood and salads are complemented by a wide assortment of alcoholic and other beverages The chain is only five years old, but already there are 74 outlets. The owners had planned to expand the number of outlets to 100 in Ontario over the next two years and then expand across Canada and into the U.S. However, recent performance has been disappointing. Background. The Torra family arrived in Toronto from Italy in 1955. Tony and Enza established an Italian restaurant immediately upon arrival in Canada. That restaurant provided Tony, Enza and their two children with a very good livelihood, and both boys Joe and Donnie - went to university. Joe became a high school mathematics teacher, while Donnie became a dietician and joined the family restaurant. As the original restaurant was not large enough for Joe and Enza, plus Donnie with his growing family, Donnie persuaded the other members of the family that expansion was necessary. It took three years to convert the original restaurant into an expansionary "model restaurant" that would be relatively simple and therefore manageable by a non-family member. The excitement of expansion encouraged Joe to give up teaching high school mathematics in order to return to the family business. In the following five years, Joe and Donnie went from one to the current 74 restaurants. They are now wondering what happened. Model Restaurant. All 74 restaurants are basically the same. Sales have exceeded expectations, but profits are much less than expected. There is some variability in sales among the 74 restaurants; sales levels determine staffing. The planning, budgeting, and financial reporting are fully adequate. Employees are remunerated with basic wages plus incentives tied to sales. These incentives account for about 20 percent of employee remuneration, and thus there is a keenness among employees to maximize sales. Your concern is with what is going wrong with the restaurants? You suspect operational problems, thus you and your associates study a random sample of five of the 74 restaurants. All five are very similar, with the following restaurant in Exhibit 1 being representative. Pasta, etc. is fortunate in having a specialized restaurant enterprise resource planning (ERP) system that has the potential for linking all systems. Although the potential of the ERP system is just starting to be utilized, it can calculate the price and variable costs for the 20 entrees that are being sold. This information is shown in Exhibit 2. Required: Use the case approach to identify and solve the profit problems facing the model restaurant