When opening a new restaurant, with the aspect to pick your own vegetables to go in your dishes and only having time limits for customers This restuarant will supply their own produce What could potentially go wrong in the operations of the business What are some contingency strategies that might be implemented How do you intend to measure your retailer objectives

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Question: When opening a new restaurant, with the aspect to pick your own vegetables to go in your dishes and only having time limits for customers.

When opening a new restaurant, with the aspect to pick your own vegetables to go in your dishes and only having time limits for customers. This restuarant will supply their own produce

What could potentially go wrong in the operations of the business?
What are some contingency strategies that might be implemented?
How do you intend to measure your retailer objectives?

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