Question 3 of 3 .../50 III (b) 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 $583,150. At the same time, he is proposing to change the sales mix to the following Percent of Total Sales Contribution Margin Ratio Appetizers 25 % 60 % Main entrees 25 % 10 % Desserts 10 % 60 % Beverages 40 % 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 eg. 10.251 and final answers to O decimal places, e.g. 2,510.) Total restaurant sales $ Sales from Each Product Question 3 of 3 .../50 III (b) 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 $583,150. At the same time, he is proposing to change the sales mix to the following Percent of Total Sales Contribution Margin Ratio Appetizers 25 % 60 % Main entrees 25 % 10 % Desserts 10 % 60 % Beverages 40 % 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 eg. 10.251 and final answers to O decimal places, e.g. 2,510.) Total restaurant sales $ Sales from Each Product