this is a case study of small business

please answer the 2 questions

DEROCHER'S MARKET Derocher's Market opened a new store in Quebec City in January 2019. Although the firm has been in business for three generations, the neighbourhood in which the original store stood had become shabby, and many of its loyal clientele had moved to the suburbs. The present owner, Claude Derocher, decided to follow the population move. The new store is located next to a several other small independent businesses near more than 70 four-storey apartment buildings that house more than 400 families. Many more apartment buildings are under construction, as well as three and four-bedroom single-family homes in several nearby housing developments. The nearest competition is located approximately three kilometres northeast of the present shopping centre. In preparation for the grand opening, Claude Derocher purchased many varieties of canned juices, fruits, and vegetables. In addition, he carries a number of varieties and lines of cheeses, frozen foods, other dairy products, fruits, vegetables, and meats. To display and sell all the stock, it is necessary to use valuable aisle space as islands for various bulk cheeses, canned fruits, and dry groceries, such as potato chips, pretzels, and the like. The store size is 17 by 27 metres. The store layout, shown in Figure 1, is as follows: A display area for crackers, breads, and cookies B: refrigerated area for frozen foods, frozen desserts, and packaged cheeses C; display area for olives, pickles, other condiments, canned fruit and fruit juices D: display area for canned vegetables, canned fish, breakfast cereals, and dried fruits . 1: island display for bulk cheeses . Pane 428 3 ha . 2, 3. island display for soft drinks . 4: area for shopping carts FIGURE 1 Present Store Layout--Derocher's Market Office Entrance "Wine cellar" Checkouts Lavatory B C Glass storefront Fruit display D Meat storage Vegetable-fruit display Dairy The store employs eight full-time people. These consist of six clerks and two assistant managers--one manager for meat and dairy and the other for grocery, produce, and frozen foods. During the first four weeks of operation, several things were determined: 1. There are far too many employees for the type of work needed. 2. There is far too much congestion of shoppers at certain in-store locations 3. There is a build-up of customers at the check-out stations. 4. Many customers have inquired as to where to find various food items. 5. Several of Derocher's employees have indicated that some changes need to be made to the interior layout of the store. After receiving the input, Derocher is not sure what to do. The present layout seems unsatisfactory, but he does not want to spend a lot of money making changes. Questions 1. Based on Figure 1 and the observations of the first four weeks, what are the weaknesses of the present store layout? 2. Develop a layout that might solve these problems