The front area will include a take-out counter and tables for seating up to 26 customers. An illuminated menu board should be big enough to contain pictures of the main items for sale. The kitchen will have to contain separate refrigerators for chicken and fresh produce as well as separate work areas for chicken and produce. The chicken will be prepared by pressure cooker, then returned to the fridge and quickly deep-fried before serving. A six-basket deep fryer will be needed for preparing both the chicken and the chunky fries, which will be made from fresh potatoes. A commercial potato peeler and chopper will both be needed. Storage areas will be required for plastic plates, drink and take-out containers. A food portal will be needed between the kitchen and dining areas so that servers can pick up the orders. This should be open enough that customers can see into the kitchen area so that they will be confident about the quality and hygiene standards of the operation. Question 25 (5 points) Given the information given in this case study, what do you think about John's site selection for his business? Question 22 (5 points) What would the make or buy decision mean to John's business operations? 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