1. Discuss the unique selling point of Acorn House Restaurant.
2. Perform a cost-benefit analysis for each of the key area of the AHR
3. Discuss the implication of portion control management.
4. Conduct SWOT analysis for AHR
5. Would the concept work for a large chain of restaurants? What are the arguments for and against?
6. In the case study we see a number of innovative ideas that could be applied to many restaurant, which one you find the most intriguing, why?