Assume you are the newly hired manager of a take-out/delivery only business (no dine-in customers) pizza restaurant. You were hired because the business has been losing money. Customer complaints have increased. There have been fewer customers. There have been inventory problems including expired ingredients and shortages of ingredients. The preparation area and storage area are disorganized. Orders get "lost". Customers are too-often delivered the wrong pizza. The owner gave you only one instruction --- "fix it or close it".

What, if anything, did you learn this week that may help you become a more competent and effective manager?