Profit Problem. Tom's Restaurant has ice cream counter where it sells two main products, ice cream and frozen yogurt, each in variety of flavors. The restaurant makes one order for ice cream and yogurt each week, and store has enough freezer space for 115 gallons of both products. A gallon of ice cream costs $0.93 and gallon of frozen yogurt costs $0.75, and restaurant budgets $90 each week for these products. The manager determines 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 many gallons of ice cream and frozen yogurt should restaurant order to maximize its weekly profit?