The owner of Bronx. Restaurant is disappoinsed because the restaurant has been averaging 7,500 plzza sales per month, but the restaurant and wat staff can make and sorve 10,000 piczas per month. The varlable cost (for example, ingredients) of each pizza is $1.55. Monthly fixod coats (for example, deprociation, property texes, business license, and mansegr's salary) ere $12.000 pe month. The owner wants cost inlormation about different volumes so trat some operating docisions can be mado. (Click the icon to view the chart for Requirement 1.) Read the requirements. Data table nearest dollar. Enter costs per pirza, prico por pizza, and profit por pizza to the nearest contit) Requirement 2. From a cost standpoint, why do comparies wich as Bronx Revtaurant want to coprate near or at full capaoty? Companies want to nun at full capacity to better ulize twe resources they spend on costs. The mare units they produce, the the coet por uni: the restauranfs projected montility prots at the new sides price and whima.) Idently the profit formula and comgute the inonithy prots at the currant and bie new volume