You plan to open a Malay restaurant specializing in serving Kelantan and Terengganu traditional food somewhere in Kuala Lumpur. The restaurant will be in mid-range price similar to Chillis, Bens, Botanica and the like. During slow customer traffic (outside lunch and dinner hour) the restaurant will serve coffee, tea, snacks, traditional Malay kuih and a caf style counter will be opened within the restaurant. Since this is a totally new restaurant, it will be a project on its own.

7) How would you outsource the material for the kitchen beef, mutton, chicken, fish, sea food, vegetables, spices, dry goods etc?

8) How would you implement lean operations at the restaurant to reduce waste and increase efficiency?

9) How would you perform maintenance on the equipment at the restaurant aircondition, stove, freezer, chiller etc? Why outsourcing is one of the main option to consider in maintaining the equipment.