Problem
Working capital management in a restaurant chain requires attention to economic conditions, especially when facing fluctuating pandemic pressures.
I. To manage Inventory, what inventory strategy should be taken in such conditions? As for Account Payable, what kind of discount method is suitable to be applied so that it is more profitable for the company but on the other hand attracts customers? Tell.
II. The long duration of the Cash Conversion Cycle brings benefits to customers and maintains their loyalty. However, on the other hand it has a negative impact on the company's finances. What do you think and what are your actions as a finance manager in overcoming this.