Read this case study and answer the question following at the bottom tis July 2022. The Covid pandemic is over. The dust is settling but casualties are everywhere. Restaurants have failed. Hospitality professionals have found new careers. The public is still nervous and expecting another round of viral variants and lock-downs. In a consensus, world health authorities have proclaimed the pandemic over, but Ontarians have lost faith in public health. For the restaurants who have survived and the new ones who have opened, the struggle is real. Faced with rising labour costs due to record labour shortages, the natural impulse would be to raise menu prices. However, Canada, which has enjoyed many years of low (2%) inflation is now crippled with 7% inflation in food prices across the board. That means, if your hamburger was selling for $9 at a 30% food cost, food cost will rise from $2.70 to $289. To maintain a 30% ratio means raising the menu price to $9.63. It doesn't seem like much but in casgal and QR sectors of the industry, customers are very price sensitive. Multiply the extra $0.63 by the average family size combined with a 4 to 8 times a month take-out habit, and it's easy to see how profoundly hospitality is about to suffer from this economic contraction of demand. Topping the list of the biggest gainers, beef cost rose 10% this year and bacon by 20%. Contracting restaurant demand even further are energy prices which grew 41.7% between October 2020 and November 2021, and transportation costs which posted a101% gain. Further, according to Restaurants Canada, 90% of foodservice Tusinesses have relied on federal rent and wage subsidies to helo them survive economy, the industry, trade agreements, and more. Meanwhile, wise others observed failure and saw opportunity. You are one of those intrepid and optimistic business professionals. This is your chance to shape your very own market share. Your Task is to present what you have learned in this class that will help you shape your concept towards greater success while having to manage the difficulties presented above about North American Food Service and Hospitality? Consider the following 1. How would have to adapt your concept explain in detail the changes you would make to your concept/products/USP, environment, marketing, training? (8 marks) 2. What would you do if you were expanding outside of North America? (2 marks) 3.Once the economy recovers, will your concept still have popular appeal? Why or why not? (2marks) You ear points for how well you can support your ideas, using the correct methodology, terminology and thought structure rather than the solutions themselves. Do not provide generic solutions or answers.