An aspiring chef just moved to New York City and is interested in opening a new pizza restaurant.
He is trying to decide if it makes more sense to get in on the fad of Modern pizza restaurants that primarily use imported cheese and wood ovens with varied flavors or open a more traditional pizza place that uses local cheese and non-wood ovens with more traditional Italian flavors.
There are two key questions you need to answer:
- How would you think about evaluating the decision at hand with a focus on
- What would be your recommendation?
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