Noah manages a buffet at a local restaurant he charges $10 for the birthday on average 16 customers choose the buffet as their meal every hour after surveying several customers Noah has his tournament that for every one dollar increase in the cost of the buffet the average number of customers who selected but I will decrease by two per hour the restaurant owner wants the best way to maintain a minimum revenue of $130 per hour Right to expressions for the situation one representing the cost per customer and the other representing the average number of customers assume that X represents the number of one dollar increases in the cost of the Buffet

Few things epitomize America more than the all-you-can-eat buffet.

For a small fee, you’re granted unencumbered access to a wonderland of gluttony. It is a place where saucy meatballs and egg rolls share the same plate without prejudice, where a tub of chocolate pudding finds a home on the salad bar, where variety and quantity reign supreme.

“The buffet is a celebration of excess,” says Chef Matthew Britt, an assistant professor at the Johnson & Wales College of Culinary Arts. “It exists for those who want it all.”

But one has to wonder: How does an industry that encourages its customers to maximize consumption stay in business?

To find out, we spoke with industry experts, chefs, and buffet owners. As it turns out, it’s harder to “beat” the buffet than you might think.

hello :

70y^8 + 30y^6 = 2 ( 35 y^8 + 15y^6)

the lenght is : 35 y^8

the width is : 15y^6