The owner of New Jersey Restaurant is disappointed because the restaurant has been everaging 10.000 pieza es per month, but the restaurant and wat staff can make and serve 12.000 pumpe more. The variable cost for comple, ingredients of each puza 1:50. Monthly feed costs (for example, depreciation property tacos, business line and managers le 311.000 per month. The owner wants cost information about diferent volumes et competing decisions can be made Read the moments Requirement 1. Use the chart below to provide the owner with the cost information. Then use the completed chart to help you answer the remaining questions. (Enter total variable costs to the news do Entercons per pizza, price perim and profit per pizza to the nearest cont.) Monthly plaza volume 5.500 10.000 12.500 Total fue els Total variables Toulons Fed cost per Variable cost per Average cost per plan 6.25 5.25 Selling price per pizza Average proft porn i Requirements 1. Use the chart below to provide the owner with the cost information. Then use the completed chart to help you answer the remaining questions. 2. From a cost standpoint, why do companies such as New Jersey Restaurant want to operate near or at full capacity? 3. The owner has been considering ways to increase the sales volume. The owner thinks that 12,500 pizzas could be sold per month by cutting the selling price per pizza from $6.25 a pizza to $5.75. How much extra profit (above the current level) would be generated if the selling price were to be decreased? (Hint: Find the restaurant's current monthly profit and compare it to the restaurant's projected monthly profit at the new sales price and volume.) Print Done