Paul believes the restaurant could greatly improve its profitability by reducing the complexity and selling price of its entrees to increase the number of clients that it serves. It would then more heavily market its appetizers and beverages. He is proposing to reduce the contribution margin ratio on the main entrees to 10% by dropping the average selling price. He envisions an expansion of the restaurant that would increase fixed costs by $587,450. At the same time, he is proposing to change the sales mix to the following. Appetizers Main entrees Desserts Beverages Percent of Total Sales 25 % 25 % 10 % 40 % Contribution Margin Ratio 60 % 10 % 60 % 80 % Compute the total restaurant sales, and the sales of each product line that would be necessary to achieve the desired target net income. (Round intermediate calculations to 3 decimal places e.g. 10.251 and final answers to 0 decimal places, e.g. 2,510.) Total restaurant sales $ Sales from Each Product Appetizers $ Main entrees $ Desserts $ $ $ Beverages The Grand Inn is a restaurant in Flagstaff, Arizona. It specializes in southwestern style meals in a moderate price range. Paul Weld, the 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 15 % 50 % Contribution Margin Ratio 60 % 25 % Appetizers Main entrees Desserts Beverages 10 % 60 % 80 % 25 % 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 $112,000. The company has fixed costs of $1,431,750 per year