please answer and explain part B

The Grand Inn is a restaurant in Flagstaff, Arizona. It specializes in southwestern style meats in a moderate price range. Paul Weld, the manager of Grand, has determined that during the last 2 years the sales mix and contribution margin ratio of its offerings are as follows Percent of Total Sales Contribution Margin Ratio Appetizers 15 % 80 % Main entrees 50 % 25 % 10 % 60 % Desserts Beverages 25 96 80 % Paulis considering a variety of options to try to improve the profitability of the restaurant. His goal is to generate a target net income of $111,000. The company has fixed costs of $1,196,950 per year. (a) Your answer has been saved. See score details after the due date. Calculate the total restaurant sales and the sales of each product line that would be necessary to achieve the desired target net income. (Round intermediate calculations to 3 decimal places eg. 0.251 and final answers to decimal places, eg. 2,510) Total restaurant sales 2590000 me collations to 3 decimal placeses 0.251 and finalwers to decimal places, es 2,510) Total restaurantes $ 250000 Sales from Each Product Appetizers $ 388500 Main entrees S 1295000 Desserts $ 259000 Beverages 647500 Attempts 1 of used (b) Paul believes the restaurant could greatly improve its profitability by reducing the complexity and selling price of itsentrees to increase the number of clients that it serves. It would then more heavily market its appetizers and beverages. He is proposing to reduce the contribution largin ratio on the main entrees to 10% by dropping the average selling price. He envisions an expansion of the restaurant that would increase heed costs by $50.700. At the same time, he is proposing to change the sales me to the following Percent of Total Sales Contribution Margin Ratio Appetizers Paul believes the restaurant could greatly improve its profitability by reducing the complexity and selling price of its entrees to Increase the number of clients that it serves. It would then more heavily market its appetizers and beverages. He is proposing to reduce the contribution margin ratio on the main entrees to 10% by dropping the average selling price. He envisions an expansion of the restaurant that would increase fixed costs by $585,700. At the same time, he is proposing to change the sales mix to the following Percent of Total Sales Contribution Margin Ratio Appetizers 25 % 80 % Main entrees 25 % 10 % Desserts 10 % 60 % Beverages 40 % 80 % Compute the total restaurant sales, and the sales of each product line that would be necessary to achieve the desired target net income (Round intermediate calculations to 3 decimal places es. 10.251 and final answers to decimal places, eg, 2.510) Total restaurant sales $ Sales from Each Product Appetizers $ Main entrees $ Desserts $ Beverages $