Gillian's Restaurant has an ice-cream counter where it sells two main products, ice cream and frozen yogurt, each in a variety of flavors. The restaurant makes one order for ice cream and yogurt each week, and the store has enough freezer space for 115 gallons total of both products. A gallon of frozen yogurt costs $0.75 and a gallon of ice cream costs $0.93, and the restaurant budgets $90 each week for these products. The manager estimates that each week the restaurant sells at least twice as much ice cream as frozen yogurt. Profit per gallon of ice cream is $4.15, and profit per gallon of yogurt is $3.60 how much additional profit would the restaurant realize each week if it increased its freezer capacity to accommodate 20 extra gallons total of ice cream and yogurt?
Gillian's Restaurant has an ice-cream counter where it sells two main products, ice cream and frozen yogurt, each in a variety of flavors. The
restaurant makes one order for ice cream and yogurt each week, and the store has enough freezer space for 115 gallons total of both products. A
gallon of frozen yogurt costs $0.75 and a gallon of ice cream costs $0.93, and the restaurant budgets $90 each week for these products. The
manager estimates that each week the restaurant sells at least twice as much ice cream as frozen yogurt. Profit per gallon of ice cream is $4.15,
and profit per gallon of yogurt is $3.60 how much additional profit would the restaurant realize each week if it increased its freezer capacity to accommodate 20 extra
gallons total of ice cream and yogurt?
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What is the amout ordered each week?
What is the minimum required per gal?
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