The Income and Expense Statement for September shows a food budget for $105,221. The actual food usage was $113,359. What would be the percent variance in food cost for September? The listed reasons below describe why this variance might have occurred for each: The menu includes foods that are too expensive. Lack of production control, more food produced than needed resulting in leftover food. Lack of portion control, servings are larger than indicated on the standardized recipe. Food invoices paid may include more than the month of September. There were more customers than budgeted, more food was used in production of the extra meals. As a manager, what specific action would you take to correct each of these reasons for a high food cost?