What are the advantages to the restaurant from outsourcing their food? Do these advantages benefit the customer?
What are some important disadvantages or limitations of outsourcing for restaurants?
Do you consider restaurant outsourcing to be dishonest? Unethical? Explain.
If restaurants outsource their food production, it suggests that strategically they don't intend to compete on the basis of food taste. (Let's assume they are buying their food from the same suppliers that any of their competitors might buy from.) Besides food taste, what other aspects of the dining experience might be the restaurant's competitive priority?