Without using a brick and mortar restaurant, whether quick service, casual, or fine dining, identify a food service business, organization, or provider and provide a critique of the operation in relation to the following elements: the systematic approach to the development of the consumer-product relationship the development of food and service to meet the needs of the target customer. A key aspect would be the menu. If there is evidence of marketing, you could assess it's effectiveness as well. [Catering, food trucks, and on-site, noncommercial operations can be used]