Author Question: Which of the following strategies should be employed when a restaurant is faced with the challenge ... (Read 60 times)

mynx · **on:** Aug 10, 2018

Which of the following strategies should be employed when a restaurant is faced with the challenge of market saturation?

a. copy the competition
b. emphasize the restaurant's unique menu items that differ from the competition's offerings
c. highlight other unique features of the restaurant such as dcor or service
d. b and c, only
e. none of the above

Question 2

Discuss the process known as jerk. What are two of the four key ingredients in all jerk marinades?

What will be an ideal response?

Jmfn03 · **Reply #1 on:** Aug 10, 2018

Answer to Question 1

D

Answer to Question 2

Jerk is the prevalent style of seasoning on the island of Jamaica. Two of the key
ingredients are allspice and Scotch Bonnet chilies. Jerk seasoning is used both as
a dry rub and as a marinade. The jerk rub is rubbed on pork, chicken, beef, pork;
and, could be used on almost anything that can be grilled. This should be done at
least an hour before cooking. The Jerk marinade has similar spices to the rub but
has vinegar, soy sauce, and oil added to it. It is used for chicken, fish, and ribs.
There is also Jerk sauce that can be used in dishes or used as a table condiment.