Sophia's Restaurant served 5,200 meals last quarter. Sophia recorded the following costs with those meals.

Variable costs:
Ingredients used	$	14,200
Direct labor		10,900
Indirect materials and supplies		5,700
Utilities		1,960
Fixed costs:
Managers' salaries		23,000
Rent		19,000
Depreciation on equipment (straight-line, time basis)		3,000
Other costs		3,400

Required:

Suppose that Sophia expects to serve 20 percent more meals in the next quarter. Unit variable costs are expected to remain unchanged. However, Sophia knows that if the restaurant serves over 5,720 meals in a quarter, she must hire an additional manager (part-time) at a cost of $6,900 for the quarter. Other fixed costs are expected to increase by 10 percent.

Calculate the unit cost and the total cost if 6,240 meals are served next quarter. (Round "Unit costs" answer to 2 decimal places.)

Total variable costs	$
Total fixed costs	$
Total costs	$
Unit costs	$