The chairperson manages the various divisions of the restaurant business, including food, funds, sanitation, and developing new menus. The chairperson holds members accountable for their work and coordinates the divisions. The restaurant aims to help customers choose products by highlighting time-limited and popular menu items. Products are of high quality due to use of fresh, locally grown ingredients and consideration of nutrition. To promote sales, the restaurant offers lunch menus at lower prices during lunch hours. Discount tickets are also distributed to make customers aware of offers. The restaurant is flexible with customers in financial difficulty by allowing tabs or distributing discount tickets. There is no product packaging as food is served after preparation. The restaurant is willing to exchange products