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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