SCENARIO:

You have been hired as a Restaurant Manager for a new exciting upcoming restaurant in downtown Toronto. The owner, Mr. Wandel, has come to you with the question of whether the organization should consider incorporating sustainable measures. To provide Mr. Wandel with supportive data for sustainable initiatives, both for the kitchen (back of house) and front of house you have gone ahead and researched recommendations along with suggestions on how to market them.

THE RESTAURANT:

Name: The Eating Establishment

Menu: Traditional casual, eclectic menu items from barbecue, steaks, ribs, chicken, hamburgers and some unusual BBQ items such as watermelon, oysters just to name a few.

Opening times: The restaurant is open for lunch and dinner Tuesday through Saturday.

Size: 50 seats and another 8 at the bar with a patio seating 12 persons for a total of 70 potential seats.

Location: At the corner of Yonge Street & King Street, surrounded by businesses but also residential towers.

Pricing: Mid-priced. Average $7-10 appetizers to $18-$30 main course

Ambiance/Service: Relaxed, laid back atmosphere, table service.

Opening date: 3 months from today.

THE TASK:

In your report to Mr. Wandel, please answer the following questions:

1. Provide the following ideas which you, as the manager of the restaurant, can provide to the owner as a way to incorporate sustainability into the restaurant.

a. 2 ideas for front of the house (all the places customers see, visit and interact with during their time at your restaurant) and

b. 1 idea for back of the house (all the behind-the-scenes action that customers typically do not see. This usually includes the kitchen, where the food is prepped and cooked. It can also include employee break rooms and any office space you might have),