The question
How could sourcing, concept and operating choices be considered together for a restaurant strategy?
The system
The work considered supply relationships, menu logic, operating requirements and guest communication.
Enzyme's role
Enzyme contributed food-system mapping and strategy at scope level.
What was done
Enzyme considered supply relationships, menu logic, operating requirements and guest communication as one connected system.
What it produced
A scope-level restaurant strategy connecting sourcing, concept and operating considerations.
What is not disclosed
The client, properties, suppliers, commercial terms and subsequent decisions are not disclosed.