Imagine a chicken-themed restaurant (semi a la carte) where every single dish includes chicken in large portions. The menu headings are: Appetizers, Soups, Entree Salads, Sandwiches, and Entrees. There are no desserts, and the beverages, not listed on the menu, are not made from chicken (thankfully!) The menu includes about forty menu items. The manager notices that there is a significant loss in inventory spoilage and that the average check is slightly less than the cost of the average entree. Wanting to reduce costs and increase revenue, the manager tasks you, the menu planner, with proposing changes to the menu. Given only the information you have, what changes would you make to the menu