Imagine that you are the restaurant manager at an establishment ...

[sammy]

Imagine that you are the restaurant manager at an establishment that up until now has not offered any healthy menu items. The restaurant owner has recently been diagnosed with type 2 diabetes, a disease that 25.8 million American also have.
 
  The owner is thus very interested in adding healthier options to the menu as soon as possible. Kitchen staff members, however, are very resistant to the idea. What would you tell them to convince them that offering nutrition-conscious menu items is a good idea?

Question 2

Which statement is accurate regarding factors that influence customer count?
 
  a. Operations are affected differently by the economy
  b. Weather has little or no impact on business
  c. Holidays cause an increase in food service sales
  d. National trends are greater impact than local

[cuttiesgirl16]

Answer to Question 1

While answers will vary to this question, possible responses include:

 Ask staff if they know anyone among their family or friends who have heart disease, high blood pressure, diabetes, or have had a stroke. Because these conditions are relatively prevalent in the U.S., staff would likely know someone struggling with health issues, which could make the importance of a nutritious menu more personally relevant.

 If possible, the additional training for prepping and preparing the new menu items could be incentivized. If not possible to reward employees financially or with extra time off, frame this new knowledge as a skill or specialty that staff can add to their resume and skill set.

 Openly engage staff in an honest dialogue about the reasons for their resistance to the new nutritious menu. Encourage staff to openly share their concerns. Listen to these responses and respectively discuss the reasons the new menu are important not only to the restaurant owner, but to customers and to staff as well.

Answer to Question 2

A

[sammy]

Thank you!

[cuttiesgirl16]

Always glad to help...