PDH301 Planning and Designing Hospitality Venues: Eco STAN Project

This project outlines the business plan for Eco STAN, a restaurant concept focused on sustainability and environmental awareness. It includes a detailed analysis of business opportunities, venue selection (Waterloo), target market (office workers), and a feasibility study demonstrating the viability of the venture. The plan covers operational aspects such as licensing, competitive differentiation through unique selling points like sustainable practices and quality ingredients, and managerial/employee skill requirements. The project also features a venue layout emphasizing eco-friendly design, a financial analysis, and a visual representation of the restaurant's final floor plan and brand concept, highlighting its commitment to using local products, reducing waste, and promoting a healthy dining experience. The document aims to show the financial and operational viability of Eco STAN, contributing positively to the regional food community while maintaining sustainable practices.