The Napa King restaurant has the following perfornance indicators for this year. Please fill in the blanks in the tables below to conduct a break-even analysis for the restaurant. Please do not type any dollar ($) or percentage (%) characters. Just numbers. For dollar amounts, please use the format XXX.XXX and round up to the next integer (whole) number like in Excel. VERY IMPORTANT: For percentages such as variable rate and contribution rate, use the following format: 0.XX instead of XX. For example, 44% should be expressed as .44 or 0.44). Please round up to two digits. (Similar to the example in the video) SALES This year Food 896,200 Beverage 251.900 Total Sales COST OF SALES Food Beverage 222,694 35,100 Total Cost of Sales EXPENSES Salaries and Wages Employee Benefits Direct Operating Expenses Music and Entertainment Marketing Utility Services Repairs and Maintenance Administrative and General Occupancy Depreciation Interest 350,100 81,340 15,433 4,580 19,400 31,500 9,560 55,895 23,151 18,500 7,855 Assuming that: OS Assuming that: 45% of the Salaries and Wages dollars represent fixed costs 45% of Employee Benefits dollars represent fixed costs Fill in the blanks in the table below: What are the total fixed costs for the upcoming year? What are the total variable costs for the upcoming year? What is the variable rate for the upcoming year? What is the contribution rate for the upcoming year? What is the break even point for the upcoming year? What is the break even point if the restaurant wants to make $1 in profit? What is the break even dollar amount if the restaurant wants to make $130,000 in profit? Click Save and Submit to save and submit. Click Save All Answers to see all anstes