Assume that it is a few months before your college graduation. You and some classmates have decided to become entrepreneurs. The group has agreed on the restaurant industry, but your discussions thus far have gone back and forth between two different dining concepts—Burger Buddy and Ma Masion. Details about these two concepts follow:

The idea for Burger Buddy is to operate near campus in order to serve the student market. Burger Buddy will be a 1950sthemed hamburger joint, emphasizing large portions and affordable prices.

Ma Maison is the alternate concept. One of your partners has attended cooking school and has proposed the idea of a small, upscale French restaurant. The menu would have no set items, but would vary on a daily basis instead. Ma Maison would position itself as a boutique restaurant that provides superb customer service and unique offerings.

Working in small groups, answer the following questions:

1. What is the underlying strategy for each restaurant concept?

2. How would the organizational structure of the two restaurant concepts differ?

3. How would the nature of work vary between the two restaurants?

4. If the business concept is successful, how might you expect items 2 and 3 to change in the next 5–7 years?