Case studyThe manager of a licensed Italian, a la carte restaurant is concerned that her restaurant is very quiet during the mid-week period. She feels that the major resistance to eating out in the middle of the week is the relatively high selling price. The Revenue Reports indicate the current average food spend to be $37.10 and the average spend to be $19.80. The Monthly Food Reports show the food cost to be 31%. The manager realizes that reducing the selling price will cut the contribution margin per unit (item) of food. However, se reasons that there will be drink sales and the opportunity to expand her clientele base with might result in return sales at the weekend. She decides to introduce an 'all you can eat' buffet concept on Monday, Tuesday and Wednesday evenings at price of $28.90 per person, with children priced at $13,50 each.1.Discuss what her strategy of 'all you can eat' will do to the Food Average Spend statistics for the week and also the likely effect on the restaurant's Food Cost Percentage.2. Discuss the key information to be monitored over the next few weeks to measure the results of this strategy. This will include:The effect on labour costThe different contribution margins (buffet vs. a la carte)The overall effect on the food cost and profitabilityThe amount of food prepared daily for the buffet and how to dear with carryover3. Critically analyze how you would have investigated the problem and what strategies you would have implemented to improve the overall profitability of the restaurant.