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ANSWER THE FOLLOWING QUESTIONS WITH THOROUGH EXPLANATION and GIVE OPINIONS TO THE PARAGRAPH!

1. The return on investment is clearly the desire of what the owners want to see in terms of percentages given whatever capital they have put into the restaurant? Naturally the bank can perhaps other partners also want to see that as well but I think that for example banks just want to get their monthly mortgage and they usually have that fits mortgage which maybe like 10 years for example. I think this is a good at sample and aspect to also think about so great work in bringing that up. What do we further think about this?

2. One of the most important things to consider when changing a menu is talking to the Executive Chef and seeing if they think it is a good idea. If the manager can work with the chef to try and work with the current equipment, that would be ideal. If not, there are things to consider.

- Measure your space

- Make sure you need the new equipment

- Consider usage cost

- Check building and health codes

- Check for necessary power outlets for your new equipment

Which is smarter, purchasing new or used equipment? Will the new menu be able to make up for the cost of the new equipment? Bells and whistles of new equipment may be fun, but are they necessary? Many used equipment companies offer warranties with their equipment to entice customers to buy used. The cost may be as low as 50% off, so this is definitely necessary to look for. You also need to make sure that your chefs know how to make what you are changing the menu to, otherwise, it is a waste of money to purchase new equipment.

3. Based on the demand or use of each function, I would allocate space to them based on the market. Considering the size of the dining room, it should be able to seat a significant number of people. This is to guarantee that it has an adequate amount of space for accommodating guests. While enjoying a meal and a soft drink in a dining room, many people, including children, parents, families, and others, enjoy their meals. I want to let you know that the beverage production and service department would have the second largest space to ensure that it can accommodate guests who wish to enjoy their drinks. After eating, most people prefer to stay in the beverage or service area to enjoy their beverage. It may be optional to store food for a long before serving it to clients, so the food storage function would have minor storage. As such, a small space would be enough because the hotel would organize daily deliveries of food products. If the future needs of the restaurant change, then I will adapt the space to meet those needs so that we can meet the current market demand for the different functions. If, for instance, there was an increase in demand for dining rooms, the restaurant could merge the dining rooms and the beverage production area to create more space to accommodate the request for dining rooms. Aside from that, if there was a need or demand for accommodation at the restaurant, the beverage area could be used as rooms for its guests, and the beverage area could be merged with the dining area if required.