What are two related sales KPI's that a small food and beverage drink business could use? One of these KPI's should be one that staff can work toward cooperatively, and the other one should be a KPI that employees can work toward individually. Also, how would these KPI's be beneficial and applicable for such businesses, how are the two KPI's related, how would each KPI be measured (time of year and frequency), and how could the information be applicable for future marketing-related decisions?