Question 23 (5 points) How can John leverage the landlord's willingness to participate in the required leasehold improvements? Question 24 (5 points) Given John's business model, what considerations should he make for staffing John completed a self-paced Restaurant Program in record time and then went to work for a fast-food franchisee as a trainee manager. He has been there long enough to know that managing a franchise restaurant for someone else will not be his life work. Instead, he will be opening his own business. "Chick'N Salad" will be a small, limited menu restaurant serving real fried chicken, chunky fries and a variety of salads. John has found a vacant site in a medium sized suburban mall in a slightly upscale neighbourhood. The store/restaurant, as it currently stands, is a 25' x 40' (7.6 X 12.1 metre) rectangle with one end opening into the mall and a small door at the back that opens to the outside delivery area. The only fixture is a sink in one back corner. Washrooms are in the mall; close enough to the restaurant door to satisfy licensing requirements John is negotiating with the mall owner who is willing to share the costs of the "leasehold improvements" required to turn the store into a fast-food restaurant John recognizes that the store will have to be divided into two distinct areas: a front serving area and a kitchen at the back. But the details are still to be worked out