Tempest Restaurant 1

In this multimedia case Michael Howell Chef and owner of Tempest Restaurant in Wolfville, Nova Scotia looks back at a challenge that he recently faced. When he began the restaurant he needed to decide the best means to procure food products. The restaurant is located in an agricultural zone and is not in an urban area by any means. It is one hour from the largest and nearest city. What choices are available to him and which should he choose?

Interviewee

Michael Howell

Company

Industry

Business Activity

Tempest Restaurant 

Restaurant

Accommodation and food service activities

Headquarters

Wolfville, Canada

Size

Small

Employees

Fewer than 25

Less than $1 million

Yearly Revenue

Private Company

Type of Entity

Subject

Management

Level of Difficulty

Enhance supply management knowledge

Teaching Objectives

Keywords

Procurement

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F.C. Manning School of Business

Acadia University

Wolfville, Nova Scotia

       Canada, B4P 2R5Form

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