There's a successful restaurant called "Caf HAT" (for "healthy, affordable and tasty"), which opened up in Venice, CA. The restaurant has their own staff, from management to janitorial staff, and currently uses outside vendors to provide the Human Resources and Legal services. This restaurant wants to replicate its business model and open up new restaurants in Northern & Southern California, as well as Las Vegas, NV. As the new Compliance Officer hired on to help facilitate this new venture across the different jurisdictions, how would you strategically identify the potential legal and ethical risks of opening the restaurants that may have specific enforcement standards for local or state ordinances, statutes, busienss Codes of Conduct, etc.?