Ms. Wa is a restaurant owner. She has been in the business for almost 25 years and successfully expanded her restaurant business both in Hilo-Hilo, Back Load, and Row Has. Her restaurant is widely known for its exquisite service and distinct seafood cuisines. But due to the unexpected rise of Covid 19 that causes worldwide pandemic, her restaurant business was not exempt from losses and economic challenge. She decided to temporarily close her restaurant branches in Hilo-Hilo and Back Load and opted to retain her branch her in Row Has. She only retained 5 employees working at a very minimal hours. Ms. Wa wants to retain maintain her restaurant, since it’s a family legacy. She wants to cut her expenses down for supplies and raw materials in order to save money without compromising the quality of her restaurant's cuisines and services. If you were the supply manager for Ms. Wa, what advice you could give to attain her goal?
Ms. Wa is a restaurant owner. She has been in
the business for almost 25 years and successfully expanded her restaurant
business both in Hilo-Hilo, Back Load, and Row Has. Her restaurant is widely
known for its exquisite service and distinct seafood cuisines. But due to the unexpected
rise of Covid 19 that causes worldwide pandemic, her restaurant business was
not exempt from losses and economic challenge. She decided to temporarily close
her restaurant branches in Hilo-Hilo and Back Load and opted to retain her
branch her in Row Has. She only retained 5 employees working at a very minimal
hours. Ms. Wa wants to retain maintain her restaurant, since it’s a family
legacy. She wants to cut her expenses down for supplies and raw materials in
order to save money without compromising the quality of her restaurant's
cuisines and services. If you were the supply manager for Ms. Wa, what advice
you could give to attain her goal?
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