This is the second time it happened this week!” exclaimed Rick, the food-production manager at the Blue Haze Grill. “Our seafood vendor delivered some seafood that wasn’t up to our standards.” “What did you do about that?” asked Andy, the beverage manager, during a department head meeting. “Well,” said Rick, “We accepted the product because we had no other choice, but we had to make a special dish to offer in place of the regular menu item. We are also looking for another vendor who knows how to get us the quality of product we need.
1. What should the management team at the establishment do to resolve this problem?
2. What should Rick say to the vendor, and what can the vendor do to address the problem in the future?