calculate in below tables:

  

MGMT 8500: S23 -capstone -V30 CASE It was a regular working day in April 2021, when four business partners gathered together for strategy session for their organization: Food for Thought (FFT). Background: FFT operated a chain of Quick Service Restaurants (QSR) in business localities in the GTA, Mississauga, Brampton, Oakville, Kitchener, Waterloo, and Cambridge. Their first outlet opened in 2007 in Vaughn and then continued to expand to other areas. FFT outlets offered food and beverages for takeout and delivery only. There was no dine in option available. The rapid expansion of food delivery service provided a strong headwind for FFT. Since their outlets did not require a prominent location, the leasing costs were minimized. The above factors contributed to the success and growth of FFT until Covid struck in early 2020. Most the revenue generated by FFT was from lunch items, afternoon snacks and early evening dinners consumed by clients working in their offices. With 90% of client working from home, the demand for such services almost disappeared overnight. FFT had to downsize its operations, close outlets, and lay off nearly 60% of its workforce. Positive news began to appear in April 2021 with the arrival of vaccines in Canada. Both the Federal and Provincial governments expressed confidence of vaccinating a majority of the population by Fall 2021 and allow restaurant businesses to function normally by November 2021. About business partners Sonia Jimenez (Sonia) is the Senior Vice President- Marketing. She spent over fifteen years with Fortune 500 companies in the Consumer-Packaged Goods sector. She developed multi channel marketing strategies for FFT which led to FFT being positioned as an agile, innovating enterprise. Erin Smith (Erin) was the Corporate Chef of FFT. She spent nearly twenty years with leading hotel chains in Western Canada before taking on the current role in FFT. She displayed exemplary skills at developing new products which contributed to the profitability of FFT. Noah Wiseman (Noah) was the Chief Financial Officer of FFT. He too came from a hospitality background, having worked with leading hotel chains in Toronto. His expertise was in Capital Budgeting and product costing, which worked well in conjunction with the culinary skills of Erin when new products were being developed. Babatunde Jones (Tunde) was the Senior Vice President-Operations. His background was as a General Manager in Fast Food Outlets. With his exemplary people skills and ability to train new hires, FFT was able to hire operations staff with little or no experience and develop them to high performing team members. Page 3 | 12