In half year, a restaurant's cost with Food licensing = 4500,Shop insurance = 10,000, Third party liability insurance = 3250, rent = 30000, Utilities cost =2700, miscellaneous admin expense =6500, one full time chef salaries =37500 also with advertising =12500 and Cost of depreciation with 50,000. Also Food spoilage cost per customer is $0.20/ customer, cost of food to $8/customer Spent $10/hr on delivery staff who worked 30hrs/week in total Introduced 5-course set meal for $40/meal on weekends sale for customer, but in weekdays price is 50$ per customers. Customer in total 10,000 in weekends Customer in total 10,000 in weekdays QA:in this situation, to calculate the number of home deliveries and the sales revenue required to breakeven. He also wants you to calculate all other relevant CVP-based calculations QB: Krishang's Kitchen had 50 home deliveries a week. If this is the case, what income did they receive from home deliveries during total lock-down? What was their total net profit/ loss for the year 2021? Was the restaurant's capacity utilised optimally? Given how critical this period was, Natwar wants you to provide a critical analysis of the calculation results in order for him to understand if his decisions were on the right track and the kind of modifications that would be most appropriate for 2022.