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Requirements 1. Fill in the chart to provide the owner with the cost information he wants. Then use the completed chart to help you answer

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Requirements 1. Fill in the chart to provide the owner with the cost information he wants. Then use the completed chart to help you answer the remaining questions. 2. From a cost standpoint, why do companies such as Staten Island Restaurant want to operate near or at full capacity? 3. The owner has been considering ways to increase the sales volume. He believes he could sell 6,000 pizzas a month by cutting the sales price from $6.00 a pizza to $5.50. How much extra profit (above the current level) would he generate if he decreased the sales price? (Hint. Find the restaurant's current monthly profit and compare it to the restaurant's projected monthly profit at the new sales price and volume.) The owher wants coget idormation aboul difterent volumes so that he con make soine operaing decision newrest dollar. Round costs per poza, price per parra. and profit per pirzs to the nearvet cent.) bots the wase ants they greduan ies perient: The owner of Staten island Restaurant is disappointed because the restaurant has been averaging 4,000 pizza sales per month, but the restaurant and wat staf can ma month. The variable cost (for example, ingredients) of each pizza is \$1.25, Monthly fixed costs (for example. depreciation, property taxes, business license, and manage The owner wants cost information aboul different volumes so that he can make some operating decisions. Requirement 2. From a cost standpoint, why do companies such as Staten island Restaurant want to operate near or at full capacity? Companies want to run at ful capacily to better uticre the resources they spend on costs. The more units they produce, the the Requirement 3. The owner has been considering ways to increase the sales volume. He believes he could sell 6.000 pizzas a month by cutting the sales price from s6. 0 oxtra profit (above the current levol) would he generate if he docroased the sales price? (Hint. Find the rostaurants current monthly profit and compare it fo the restaurant new sales price and volume.) Igentify the peofit formula and compute the-mgnthly peofit at the current and the new volume

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