Reference no: EM132224945

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 purchases ice cream and yogurt together once per week. It has enough freezer space for 165 gallons total of both products, which must be kept frozen. A gallon of frozen yogurt costs $2.45 and a gallon of ice cream costs $3.50, and the restaurant budgets $250 each week for these products. The manager estimates that each week the restaurant sells exactly twice as much ice cream as frozen yogurt. Thus, every order must contain twice as much ice cream as frozen yogurt. Profit per gallon of ice cream is $5.40, and profit per gallon of yogurt is $7.25.