Show the math for the following: I create revenue and cost data sheets by identifying all sources of revenue and costs. For each menu item, calculate the revenue by multiplying the selling price by the number of units sold. For fixed costs, list all the costs that do not change, such as rent and insurance. For labor costs, I include wages, benefits, and any other costs associated with employees. For operating costs, I include all costs associated with the day-to-day operations of the restaurant. Once all data is collected, I organize it into a spreadsheet for easy analysis and forecasting