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 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 Food 580,000 Beverage 120,000 This year Total Sales COST OF SALES Food Beverage 125,850 18,650 Total Cost of Sales EXPENSES Salaries and Wages Employee Benefits 210,800 73,200 Beverage T20,000 Total Sales COST OF SALES Food 125,850 18,650 Beverage 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 210,800 73,200 12,000 1,200 12,500 40,000 13,100 42,000 21,500 14,500 5,150 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 $111,000 in profit