Mudeford Ferry Bistro is part of a chain of restaurants on the South Coast. The owners appointed a new manager, Roberto, for the financial year ended 31/12/2020 who made the following changes: Reduced the menu options so that meals could be made with fresh local produce. The previous menu had extensive options with a lot of frozen food being used, which reduced training staff required in preparation. Invested in a BBQ area outside the restaurant for alfresco dining, increasing the number of tables available. Introduced a new pricing policy which was loosely based on material cost plus 450% to cover labour, fixed costs and profit. Reduced opening times per day from 10 hours to 8 hours, 362 days a year. Roberto's popularity amongst the Mudeford customers is clear, with sales revenue up on the prior year. Despite this, you are slightly concerned with the bottom line result and have decided to compare 2020 to the prior year: Sales Revenue Variable Costs Staff Costs Leasehold Costs Depreciation Cost of Sales Y/E 31/12/2019 '000 6184 852 1554 1252 442 Y/E 31/12/2020 '0004 8552 1554 2572 1274 804 6192 4094 Gross Profit 2094 2364 Allocated Head Office Costs 1904 2204 Operating Profit 194 162 Fixed Assets Current Assets Current Liabilities 1224 7 352 1904 94 554 Operating Data: Beverage Sales 3522 3712 2664 7 Food Salese Staff (Full time equivalent) Leaverse Joinerse Absence Hourse Average Customers Per Daya 24 22 2304 444 4844 104 14 44 2674 404 SQ Metrese 1154 1354 Required: a) Write a report to the CEO which:- i. Includes a schedule/table which compares the restaurant's performance in 2020 with the performance in 2019 (this may include a comparison of Key Performance Indicators, key financials and any other data as required)