The five met around a large conference table in table in Marcus Turner ,s office Karen made certain there were financial reports at each place.
“ Since you,re all awere of why we , re meeting today , I,ll keep the preliminaries brief. In a nutshell , our current numbers do not look good ,” she said. “ The bottom line,s in jeopardy, people, and if we don,t do something fast, it,s going to look even worse. Since the problems all seem to point to our menu, that ,s where I suggest we look for solutions. You,re all here because I thing we,ll be able to come to some creative solutions if we work together. Input from each of you is important because any change we make to the menu impacets a number of key control points-purchasing, receiving, storing, issuing, production, service, and, of course, guest satisfaction. We need the one solution that will work best for everyone in the operation.”
“So what . s your new menu idea?” Anne Hudson asked, looking up from her note pad.
“ I thing we need something that takes relatively little prep time, offers a high margin, and brings people through the doors,” Karen said. “ Aprofitable convenience food, if you will,”
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