Business Proposal: Digital Portfolio Evaluation Report & Research

This digital portfolio evaluation report assesses the strengths and weaknesses of a business proposal for a sustainable restaurant concept called EcoTopia. The student identifies business acumen as a strength, citing industry knowledge of the hospitality sector, while acknowledging communication skills as an area for improvement. The report details how primary research informed consumer preferences, leading to a competitive pricing strategy and social media integration for discounts. Secondary research helped determine unique features such as food donations and sharing. The final product, EcoTopia, is a physical restaurant in East London with an online application, scan-and-go kiosks, and guest-facing sale technology to enhance sustainability and customer service. Other sustainability measures include a flexible vegan menu, sustainable decor, and food donation options to improve the consumer experience. The report references books and journals to support its analysis of business acumen, secondary research, and veganism's contribution to sustainable food systems. Desklib provides past papers and solved assignments for students looking for study resources.

DIGITAL
PORTFOLIO
(Evaluation Report)

Contents
What were your strengths and weaknesses?....................................................................................1
How is the primary and secondary research adapted to the business proposal?..............................1
The final product..............................................................................................................................1
REFERNECES................................................................................................................................2

What were your strengths and weaknesses?
Strengths: I believe that my main strength is my business acumen as I have industry
knowledge relating to the hospitality sector. Business acumen refers to capability of
understanding business issues (Makhele and Barnard, 2022). This knowledge and personal
interest in the sector helped me produce a clearly detailed digital portfolio where each of my
decision relating to the final product is justified.
Weaknesses My main weakness is my communication skill. This is also apparent in my
digital portfolio as I was not able to present my ideas in an articulate way as compared to my
peers. I am also not able to communicate my thoughts effectively verbal and I am not confident
in delivering presentation which is another one of my weaknesses.
How is the primary and secondary research adapted to the business proposal?
The primary research helped me understand consumer preferences and I was able to use
this in my digital portfolio. I understand that many consumers are not satisfied with the high
price of sustainable restaurants so I adopted the competitive prices strategy and also added the
future of social media contexts to win discounts.
Secondary research helped me determine the specific features which will help me
distinguish he final design of the sustainability restaurant from others. Secondary research is
essential for creating a suitable project because it helps understand the existing knowledge
available on the topic (Largan and Morris, 2019). This included the usage of food donations and
sharing.
The final product
The final product which I have created is EcoTopia a sustainable restaurant. It is physical
restaurant place in East London along with online application. This will improve the reach of the
business. In addition to this the usage of scan and go kiosks and guest facing sale technology will
enhance faster consumer service and reduce paper wastage. Technological advancement has
supported many businesses in the hospitality industry enhance their sustainability (Niederle and
Schubert, 2020). Other measures such as flexible vegan menu, sustainable décor and food
donation option will improve consumer experience satisfaction and sustainability of the
restaurant.
1

REFERNECES
Books and Journals
Largan, C. and Morris, T., (2019). Qualitative secondary research: A step-by-step guide. Sage.
Makhele, L. and Barnard, B., (2020). The Impact of Business Acumen and Startup Skills on
Entrepreneurial Development. IUP Journal of Entrepreneurship
Development, 17(1).
Niederle, P. and Schubert, M. N., (2020). How does veganism contribute to shape sustainable
food systems? Practices, meanings and identities of vegan restaurants in
Porto Alegre, Brazil. Journal of Rural studies, 78. pp.304-313.
2