It is suggested that any store doing more than _____ a week have 4 certified managers.

Requiring four certified managers for a store generating more than $25,000 a week is based on the operational complexity and the need for effective management. As sales volumes increase, so do the demands on the staff and operations. Having multiple certified managers ensures there is adequate oversight to maintain food safety standards, adhere to quality service, and efficiently manage staff. This structure helps in distributing the workload and ensuring compliance with health regulations, improving overall efficiency and performance in a higher-traffic environment.

The other figures are lower thresholds and may not necessitate the same level of managerial oversight, which is why they are not the correct answer. Maintaining high standards in customer service and food safety is crucial in the fast-paced environment of a restaurant, particularly for those achieving higher sales.