You are a adviser for a highly successful consulting firm. Your firm has been appointed by an independent food service operator. You also your team have been put in charge of the project. The food service operative has just purchased a restaurant that had no inventory control as well as that did not keep accurate records for anything. The new owner is influenced that the establishment can be profitable because of its location and market segment. The preceding owners closed the establishment because of a lack of capital. Upon investigation you absorb that the restaurant was always busy as well as was very popular, however it was not managed well.