I would have to make a prompt decision that will make a substitute and get emergency supply. The immediate decision would be to get a substitute for the product. In this case, I would ask the cooks to find any substitute products available in the store. I would direct the cooks to prepare the substitutes very fast so that customers would not note the problem. When this is settled, the next step would be source for the supply. First, I would go through all the contacts of our purveyors enquiring from each if they have any supply of salad green and canned peaches that could be delivered within one hour or less. In this case, I would select the purveyor depending on the time they would take to supply and the quality and price of their supplies but duration of delivery would be the first factor to consider. If this option succeeds, I would have salad greens and canned peaches on the buffet in a matter of hours. However, I assume that this option fails and I still have to get the green salads on the buffet. The second option would be to go to the nearest store and make an emergency purchase for the salad green and canned peach halves. In case there is no grocery around, then my last option would be to engage in a business to business supply where I would contact the nearest food service establishment to see if they can supply us with the products.