Build awareness to potential customers

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Reference no: EM133529331

Understanding the Business of Sustainable Marketing

CASE SCENARIO:

You have been hired as a Restaurant Manager for a new exciting upcoming restaurant in downtown Toronto. You have approached Mr. Smith, the owner, to suggest that the organization consider incorporating sustainable measures. To provide Mr. Smith 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 Yum Yum

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 & 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 email lists.

THE TASK:

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

1. A. To prove to Mr. Smith 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.

B. In the sustainable organization you researched, provide the following sustainable practices which they are using:

i. 2 Practices for Front of House and

ii. 2 practices for Back of House

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. Knowing that Mr. Smith approved your idea of forging ahead with sustainable actions, 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. Provide your rational on which platforms you would use and why.

Reference no: EM133529331

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