1. /2 Describe your food cost control SYSTEM.
2. /4 In one paragraph, describe how you plan on addressing the current labour issues experienced at Owen's? What are the REAL issues? (the roots of the problems described in your guidelines)
3. /6 What makes a restaurant successful? What will make YOUR new concept successful? What metrics will you use to measure your success/progress?
4. /5 Using the methodology presented in chapter 3, explain clearly your CONCEPT? List 5 factors that together help formulate your restaurant concept
5. /4 vDiscuss how the four Ps of marketing mix are utilized in your restaurant