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Restaurant Sustainability and CSR Strategies

   

Added on  2020-03-23

15 Pages2561 Words79 Views
Business Development
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SUPPLY CHAIN MANAGEMENT AND LOGISTICS
Restaurant Sustainability and CSR Strategies_1

ContentsIntroduction................................................................................................................................2Organisational Background........................................................................................................2Organisations products and services..........................................................................................2Sourcing overview.....................................................................................................................3Decision Factors.........................................................................................................................7Non-CSR metric student 1.........................................................................................................8Non CSR metrics student 2........................................................................................................9CSR metrics for student 1........................................................................................................11CSR metric for student 2..........................................................................................................12Conclusion................................................................................................................................13Reference List..........................................................................................................................14
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Introduction In this report a restaurant called ‘Punjabi by nature’ has been taken as an example. Theactivities of the restaurant regarding procurement of its raw materials are being discussedalong with its impact on the environment. This report is also going to discuss regardingsuggested CSR and non CSR metrics and their positive and negative impact on the business.This report is also going to introduce modification on the CSR and non CSR metrics toimprovise on the previous suggestions and also discuss the positive and negative aspects ofrecommendations made regarding the changes on CSR and non CSR activities to becomemore environmentally sustainable. Organisational BackgroundPunjabi by nature is a restaurant located in Noida India. There are two main objectives of thebusiness one is to provide prompt services and products that are healthy for its customers andtwo is to obtain cost efficiency in its services. The chief problem faced by the company is thequality of the products that are received by the company and also the price of the products.The suppliers of the company are providing the company with products that are unhealthy innature and it is also very expensive which ends up in increasing the menu price of theproducts. Organisations products and servicesThe main function of the restaurant Punjabi by nature is to serve Punjabi food. The methodsof serving the food till now have been serving in the restaurant. The products and services ofthe company include serving good food and nice ambiance for the customers visiting the
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restaurant. The company however plan to introduce some additional services for theimprovisation of some of its functions like its corporate social responsibility and the supplyfunctions. Buyer behavioural segmentsProfileIndividual/FamilyLarge groupBoth DemandBooking the restaurantand payment on thesame day Advance bookingand advancedepositsPrompt serviceand healthconscious menuProduct/servicesGenerally, standardisedproducts/ services areprovidedCustomised servicesare provided due tohigher payment Consideration forthe execution forsuch product andservice is going on(Sulek,&Hensley,2007)CompetitiveLow costCustomised servicesCan be customisedor improvisationof the scenarioSourcing overviewStudent 1 for CSRThe previous diagram showed that there are two tier of the supply the chain the tier 2 includethe wholesaler, local farmers who provided vegetable to the primary supplier of the Punjabiby nature of vegetable and meat. The main problem with the veggie basket was that there ishigh content of pesticide and fertilizers used on the vegetables and the meat is also processedwhich create environmental pollution. Fresh diary is the supplier of the diary products of Punjabi by nature. They procure theirproducts from RK food land and other local diary suppliers. The chief problem with the diaryproducts include bad impact of fertilizers and depletion of nutrients and using of plasticpackaging creating non bio degradable waste (Story et al. 2008).
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