manager of Grand, has determined that during the last 2 years the sales mix and contribution margin ratio of its offerings are as follows. Percent of Total Sales Contribution Margin Ratio Appetizers: 15 % 60 % Main entrees 50 % 25 % Desserts 10 % 50 % Beverages 25 % 80% 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 $114,000. The company has fixed costs of $1,076,400 per year.