You are the food and beverage director, overseeing a 4-star hotel located downtown Vancouver. You are in the process of planning a new restaurant for your properly. This new restaurant will be in addition to our current restaurant "Broil": a high-end steakhouse. The cost per person for a meal at Broil is typically more than $100 CAD. It seats 60 people and is open daily from 6:00pm-10:00pm. The menu offers classic appetizers and salads, a few cuts of steak, and side dishes like mashed potato and creamed corn. The only beverage option is wine. Briefly explain how you think this new restaurant should be different from Broil and why, based on the topics listed below. ie. If you were commenting on the size, you might suggest that this new restaurant is a bit larger (75-100 seats) to maximize F&B profit and serve more people in a day. Briefly (2-4 sentences per topic) explain how you think this new restaurant should be different from Broil and why, based on the topics listed below. ie. If you were commenting on the size, you might suggest that this new restaurant is a bit larger (75-100 seats) to maximize F&B profit and serve more