Evaluating the Impact of Food Supply Chain in Yo Sushi Restaurant

This report investigates the impact of food supply chain management on waste generation at Yo Sushi Restaurant, focusing on the location at Waterloo Station, London. The primary aim is to identify effective strategies for reducing waste. The objectives include identifying factors that minimize waste, assessing current recycling practices, and recommending improved waste reduction strategies. The research employs a positivism philosophy with a descriptive research design and a qualitative approach using thematic analysis. Primary data collection involves questionnaires distributed to restaurant owners, while secondary data is gathered from online journals and articles. Key research questions explore factors that minimize waste, the effectiveness of recycling, and strategies for waste reduction. The Gantt chart outlines project development, literature review, primary research, data evaluation, conclusion, recommendations, and final submission. The report references various sources discussing waste management and food waste reduction strategies.

Impact of food supply in Yo Sushi
Japanese restaurant

Aims and Objectives
Aim:
To find the best ways of reducing the amount of waste created at Yo
Sushi Restaurant.
Objectives
• To identify the factors that would help in minimizing the amount of
waste created in restaurant.
• To assess the current practices of reducing waste through recycling.
• To be able to recommend better strategies and thus reduce the
amount of waste created within restaurant.

RATIONALE
• Main aim behind selecting this topic is that there is large number of
waste created within Yo Sushi Restaurant which is located at
Waterloo Station, London and thus it needs to be reused or recycled
in such a way that helps in reducing the waste.
• The main problem being faced while carrying out research is to
identify the best ways of minimizing the amount of waste created
within restaurant.

METHODOLOGY
• Research Philosophy: For the following study, researcher will make
use of positivism philosophy as it is well structured and can be used
with quantitative and qualitative approaches of research.
• Research Design: There are several types of research design which
are used by the different researchers in order to carry out their
research. In the following research project, author will aim to use the
descriptive research design.

Cont...
 Research Approach: The research would be conducted through using
qualitative analysis and thus thematic method will be used in order to
identify the best ways of reducing the waste created.
 Data collection and analysis method: Present research could be
conducted through using primary research and thus constructing
questionnaire and providing it to respondents for filling their responses
would help in obtaining the best information

Factors that contributes to the
process of research project selection
The factors which contributes to the process of research project
selection are provided below:
• The area of interest of research
• Topic of researchers
• Aims and objectives of researchers
• Methodologies and research approaches

LITERATURE REVIEW
As per the view of (den Boer and et. al., 2016 it can be assessed that
business needs to adopt effective strategy through which amount of
waste could be created within restaurant. Therefore, the food needs to
be saved by adopting different recyclable methods used and thus aims
to minimize the wastage created within restaurant. However, it is
crucial for business to carry out effective methods through which
wastage could be safeguarded and thus minimize the wastage created
within restaurant.

SOURCES OF INFORMATION
• Primary data- In order to collect primary data researchers would
aim to adopt questionnaire method and thus get it filled by sending it
to restaurant owners who are the responses regarding their views on
how wastage could be reduced (Taylor, Bogdan and DeVault, 2015).
• Secondary data- While, there are various secondary data sources
such as online journals, articles, and newspapers that is being used
to obtaining information about the particular topic.

RESEARCH QUESTIONS
RESEARCH QUESTIONS
• What are the factors that would help in minimizing the amount of
waste creating in restaurant?
• How current practices i.e. recycling would be helpful in reducing
waste?
• What are the strategies that helps in reducing the waste created?

Gantt Chart

Action Plan
• Developing Project: In this researcher will develop the project by
using appropriate structure and precise research methodologies.
• Carrying out literature review: In this stage, the researcher will
analyse the literature review by identifying and analysing articles
jotted by senior researchers and writers which are relevant to the
topic.
• Conducting primary research: Here the researcher will conduct
primary research by analysing the reviews of customers and
employees of Yo Sushi regarding food wastage.

Cont...
• Evaluation of Data: The data will be evaluated in this phase where
researcher takes sample and interprets it in order to produce
meaningful information.
• Conclusion and recommendations: The researcher will summarise
all the research in short and brief way which help the end users to
comprehend the whole research project.
• Final Submission: The researcher will finally submits the research
to the authorities.