Managing the different barriers faced in the initiative of a sustainable restaurant.

Abstract

The purpose of this report is to show the different barriers faced in the initiative of a sustainable restaurant, and to give suggestions on how these barriers can be overcome using secondary and primary research. Some barriers shown include the amount of time spent on the initiative, and also the amount of money spent. The primary research that was conducted was formed as a questionnaire and given to various restaurant managers because of the knowledge and experience they have in the restaurant business. The results vary depending on the barrier, some are shown to be minor problems whilst others may require extra support from higher management or government bodies.

Introduction

The initiative represented in this report is a sustainable restaurant, and the purpose of this report is to demonstrate what barriers a sustainable restaurant may face. The research aims are to disc…(short extract)