Use the provided template to summarize the financials of the FIU Bistro operations highlighting the main components of a typical operating statement. This is only a template and must be updated in full with numbers and explanations. Ensure you identify sales, food costs, labor costs, and a detail line item of all the other expenses. The financial summary should highlight explanations and detail on how each financial component was calculated. We have guest sales actual from our service days and we have estimated labor and "other" costs that you have forecasted in your previously submitted homeworks. Use a 30% Product cost estimate and forecast/estimate all other expenses. What were the financial successes and what were the opportunities? If you could do it again, what would you do differently?