A novice manager starts her first management job at an established restaurant and wants to make a good impression on the owners. She notices that the guest counts seem to bounce around from one day to the next. She begins by setting up a forecasting process using rolling averages. Her process is to take the average guest count over the past 14 days to generate a forecast guest count for day 15. Will her system be effective at getting accurate forecasts? Why or why not?

In conducting a menu analysis, you notice that your upscale restaurant menu has only one dog the steak tartare. The dish is your least profitable and least popular, but you have been written up in the local paper as the only place in town to get steak tartare. Additionally, the local dining critic has remarked in print that your steak tartare is excellent. Given these circumstances, what would you do with this dish? What are the possible consequences, both positive and negative, of your decision?