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What are 2-3 vulnerabilities that an upscale restaurant faces in the current high-end retail food industry? What are 2-3 innovative opportunities can you think of

What are 2-3 vulnerabilities that an upscale restaurant faces in the current high-end retail food industry?

What are 2-3 innovative opportunities can you think of that would help succeed in the shift towards take out service for an upscale restaurant?

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