You are to assume the role of the general manager of The Cabin, a restaurant specializing in steaks, seafood and pasta. The owner of the restaurant wants you to weigh the pros and cons of implementing a new policy to reduce operating costs.
The Cabin is open for dinner Tuesdays through Sundays and for lunch on the weekends. The menu is upscale and focuses on a variety of steaks, seafood and pasta dishes. When the pandemic hit, The Cabin began offering online take-out options. The new feature was such a hit, it remains extremely popular even now with pandemic restrictions lifted.
While the owner is happy that customers choose The Cabin for take-out, the owner understands that take-out customers spend less than in-house diners. Take-out customers do not typically order beverages, appetizers or desserts. Also, The Cabin staff is unable to up-sell menu items to online take-out customers.
The current economy has resulted in higher prices on operating costs. The owner is looking for ways to reduce costs and has recommended that The Cabin stop adding plastic utensils, napkins and condiments to take-out orders unless specifically requested by customers. The owner wants you to weigh the pros and cons of the new policy and make a final recommendation.
