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?
Accommodation and food service activities
Fewer than 25
Less than $1 million
Type of Entity
Level of Difficulty
Enhance supply management knowledge
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