You are a proud to be owner of a not yet open restaurant in downtown Toronto. While you know that sustainable measures are important to any organization, you want to make sure that you consider all options when it comes to incorporating sustainability in your business. For the bank to lend you the money necessary to complete the project, you have been asked to provide the bank manager with supportive data for sustainable initiatives, both for the kitchen (back of house) and front of house. In addition, you are to research recommendations along with suggestions on how to market these initiatives. THE RESTAURANT: Name: The Yum Yum (great name!) 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 people for a total of 70 potential seats. Location: At the corner of Yonge Street & Bloor 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. There are no current client email lists. THE TASK: In your report to the bank manager, please answer the following questions: 1. A. To prove to the bank manager that moving towards a more sustainable organization is the way to proceed, research and provide 1 example of an actual restaurant or hotel you have frequented or researched that you believe has done a great job in Sustainable practices. Describe the organization and explain why you believe they have done a great job in their sustainable actions. 5 Marks B. In the sustainable organization you researched, provide the following sustainable practices which they are using: 2 Practices for Front of House and 4 marks 2 practices for Back of House 4 marks i. ii. Front of House - all the places' customers see, visit, and interact with during their time at your restaurant) and 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. 2 Based on the bank manager's approval of your move towards a sustainable restaurant, outline 3 external marketing tactics that you recommend that the company use to build awareness to potential customers. Think about social media, print media, etc. Be specific. For example, if you think that social media is the way to go, provide your rational on which platforms you would use and why. 3 marks