based on Restaurant L'Entrecote. You will offer a fixed menu of salad, steak, and french fries. You plan to run the restaurant for two years and then retire. Start$-$up costs, to be incurred immediately, are $$500,000.$ Startup costs include kitchen equipment, kitchen supplies, renovations, fumiture, fixtures, and the point$-$of$-$sales system. Assume that all of those assets are classified as $5-$year property $($with depreciation rates of $20\%$ and $32\%$ in the first two years$).$ The assets can be sold for $$150,000$ after two years. You expect $100$ diners per night and the restaurant will be open for $300$ nights per year. The average diner orders food with a menu price of $$35$ and beverages with a menu price of $$15.$ Food costs are $34\%$ of the menu price and beverage costs are $50\%$ of the menu price. The nightly wages are $$2,160($for the chef, $5$ kitchen staff, a bartender, the Maitre d$\text{'},$ and $10$ wait staff$).$ Municipal tax, rent, and utilities are $$41,400$ per annum. Assume that all revenues and operating expenses are received $($paid$)$ at the end of each year. The small business tax rate is $20\%.$ When the restaurant opens, you will have to invest in an inventory of wine, beer, and liquor costing $$50,000.$ What are the terminal year cash flows?

$$182,880$

$$268,600$

$$332,880$

$$382,880$

$$432,880$