Mybusinessis a restaurant.

. Mama's Kitchen is the name of my restaurant (MK). located in Mississauga, Canada

.Product; We provide traditional Middle Eastern cuisine.

Our high-level approach in (MK) is toprovideour clients with a once-in-a-lifetime experience at best possible lowprice. We offer meals to their table that will transport them back to childhood memories. Customers are ourpriorityonce they arrive in (MK).

. Salesprice; All the dishes served are between $3-$12.

. This competitive pricingstrategydifferentiates us from other competitors in the industry and enables us to serve all classes. Thus, making sure that they get the best taste and amount of food.

.Factorsthat I examined while determining a sales price include analyzing the income of different levels and personal spending plus how many times each eats outside alone or with a company and the culture of the community or the area.

.Variablecosts would be the cost of foods and beverages sold, salaries for extra staff on excessive demand, and more restaurant goods.

. Fixedcosts would be salaries for permanent employees, utilities, licences, insurances, rent, leasing of fixed assets (equipment), marketing, taxes, and interest on loans.

I absolutely think my business is not only breaking even but also will achieve profit in its first year because of the affordable pricing. We also have offered to buy one meal and get another meal free on selective days. This way, we can achieve profit and exceed break-even in our first year. In volume, we expect at least 75 customers daily. Suppose one customer spends $10 on food, which brings to $750 daily gross income. Our monthly variable expenses account for $2200 monthly; fixed costs account for $6000 monthly. Approx monthly income is $22500, and total expenses are $8200, so the break-even point is easily achieved. We have also earned a profit of$14300 monthly. So, yearly it comes out as $171600.

-calculate and show the work for the following:

-1) Total Unit Variable cost. Meaning how much it cost to produce a unit. 2) What is your proposed sell price per unit 3) What is your total fixed cost. (Give a list of fixed costs your business needs) 4)calculate the Break-even point (BEP)