Week 3 Discussion - ALL IN A DAY'S WORK CASE STUDY Due: Thursday, Jun 02, 2022, 8:30 AM "This project is way over budget," said the owner of Vernon's Restaurant and Banquet Hall, speaking to the kitchen designer. "I wonder if we can rethink our equipment needs," he continued. "We're planning to use top-of-the-line equipment, but maybe we can back off from that standard. Is there some equipment we can buy now, and some later? Can we lease or buy used equipment to save money? Can you work out some deals with your equipment suppliers? Maybe if we purchase all or most equipment from the same vendor, they'll lower their costs." "There may be good ways to reduce costs," said the designer. "However, you're making money on the production of food, and that's not the place to cut corners." 1. What advice would you give the restaurant's planning team about ways to reduce kitchen equipment acquisition costs? 2. Is it a good idea to assume that the restaurant will be a success "from the day the door opens" so profits can be used to pay the equipment and other opening costs? Why or why not