Final answer:
To manage a new restaurant location effectively, it is useful to track the connections with suppliers and job classifications through the use of sub-customers. This approach helps organize the complexity that comes with expanding the business, mirroring practices used in other complex organizations like factories and hospitals.
Step-by-step explanation:
When a restaurant opens a new location, it's important to consider the connections the business has with various suppliers, such as those providing food, furniture, and kitchen equipment. Additionally, one must think about the new job classifications that might be necessary to operate at the additional location effectively. Managing this complexity can be streamlined by using sub-customers to track jobs or locations, which allows for detailed oversight of expenditures and operational demands at each individual location.
In a modern business context, even a restaurant with chains can resemble a complex business with many layers and specialized roles, analogous to a large factory or a hospital with many job classifications. Each new restaurant location could involve various roles like top chefs, sous chefs, kitchen help, servers, greeters, janitors, and a business manager, all of which need to be organized and managed effectively. Therefore, implementing sub-customer tracking not only helps in maintaining clarity over the individual location's financials but also in managing the intricate web of roles and responsibilities required to run the establishment smoothly.