According to the Organic Trade Organization (OTA), organic food sales increased by 5.1 percent in 2009 as compared to conventional food sales. While Yard House strives to remain viable in the current corporate restaurant industry, we must be attentive to consumers increasing demand for sustainable, fair-trade, and organic products. Due to the market becoming competitive, companies in the restaurant industries must deliver higher quality products, use sustainable practices, and fulfill increased consumer demands while still boosting profit. By implementing slight alterations to our products we will strengthen Yard House’s completive advantage in the restaurant industry and increase profits while continuing to exceed customer expectations for higher quality cuisine.
Our proposal is to provide Yard House’s Operations Manager with the necessary information gathered about how implementation of waste reduction and resourceful procedures can vastly promote Yard House ...view middle of the document...
From the data collected as well as other research it is concluded that a change in product from commercial to sustainable, is viable for the growth of the company.
Our survey was conducted at the Lone Tree location of Yard House, to gather information on the general opinions of existing products used and procedures currently implemented. We distributed 20 surveys randomly to both front of house and back of house employees, and asked for a complete survey to be returned later that week.
Specifics of Problem
Commercial vs. Organic
As an organic restaurant, you openly facilitate sustainable organic farmers and in turn, a stronger economy. If your restaurant offers conventional food, organic savvy consumers know that they're also getting a meal that may contain pesticides, excess chemicals, additives, hormones and antibiotics. While purchasing organic food can cost a restaurant more than purchasing conventional food, consumers are willing to pay that extra cost to eat in an environmentally-friendly manner. Surveys show that consumers will cut costs elsewhere in order to afford organic food. Furthermore, organics, because of their environmental benefits help keep your local community clean and green. “Organic” itself is not necessarily sustainable, but organic food does present itself to a sustainable state of mind, which in turn can help promote your restaurant's image.
Energy Consumption and Waste
Product preparation consumes the largest portion of a restaurants energy bill at just fewer than 30%. Refrigeration being the greatest at around 13-18% depending on the equipment quality, then there is water heating HVAC systems and stove exhaust hoods. High efficiency equipment can save a substantial amount each year in energy and water costs and are frequently priced comparable to standard equipment.
Benefits of Menu Sustainability
Organic food is getting more and more popular in saying that, I believe that we should change our restaurant’s menu slightly to accommodate the public’s wants and needs. People are willing to spend more money knowing that the food came from a sustainable source. The following chart shows how much more money Americans are spending on organic food from 1997 to 2008.