Investment Editorial

Investment Editorial

HTT/201

Investment Editorial

The proposed restaurant is categorized as a local small business, and the local community and economy will realize distinct benefits from it. The restaurant will be independently owned as opposed to a chain, allowing the comfort of creativity in healthy food offerings and the general restaurant design and atmosphere. Some of the significant benefits will be a boost in employment, tax income for the local government and use of locally sourced products.

The restaurant will play a critical role in bringing more money to the local community and bringing in new business. Whether one is going out for the fries or the best steak around, the idea is that the person is going to be spending money at the restaurant. In that sense, people are giving business to the restaurant; the restaurant is in turn giving jobs to the local people in the community (Blumenthal & Volpp, 2010). The boost in employment for the local people is one of the most personal advantages of the restaurant business. Most of the products will be locally sourced which will also be a big boost to the local economy. The proposed restaurant business will boost the local economy concerning tax income for the local government.

The fact that the restaurant will lead to more start-up businesses is a boost in the local economy because all the start-ups will bring in more money that can be used to improve public services.

For a restaurant business to flourish, technology will play a major role in facilitating communication between the restaurant’s manager’s office, the front of house and the back of house. The front of house will include the areas the customers can access such as a waiting area, washrooms, and dining area. The front door will be free of obstructions creating a natural flow that leads to the inside of the restaurant and the outdoor restaurant sign will capture the attention of the customers. In the waiting area, there will be comfortable couches, flyers, extra menus and display boards for special events and happy hours (Thayer et al., 2018). Cleanliness will be the topmost priority for the restrooms, and there will be modern fixtures and tiles that will dress up the restroom spaces. The dining room will be spacious, and this will make it easy for the servers to move freely and for the customers to access their seats. There will be enough space between chairs and tables for comfort.

The back of house will consist of the kitchen, office and employee area. The kitchen will be divided into smaller sections that will serve the roles of food storage, cooking lines, dishwashing, holding areas and sanitation areas. The employee area will consist of rooms where employees can place their belongings and take breaks while on shifts (Blumenthal & Volpp, 2010). Finally, there will be an office for the manager to do administrative duties such as assigning duties and ordering of supplies away from the kitchen and dining area activities.

An independent restaurant is a preferred choice because it offers creative control. Having full-control as an independent owner means that there will be better choices at designing the restaurant, menus and creating a unique atmosphere, offering customers a unique experience. This type of establishment also offers the comfort of being in charge of executing one’s business plan instead of acting under someone else’s choices.

The restaurant will use nutritional analysis software, and calorie counts to provide the nutrient content information on the menu. There will be different healthy selections from the different food groups such as low-fat dairy, whole grains, vegetables and lean proteins on offer (Thayer et al., 2018). For example, sandwich toppings will include veggie options such as lettuce and tomato.

The proposed restaurant business will be beneficial to the local community and economy because as it grows, the community grows as well. The restaurant will be creating jobs hence helping in growing the people in the community. Most of the products will be sourced locally, enhancing the creation of other businesses. Being an independent restaurant, it will focus on uniqueness and healthy foods, encouraging healthy diets.

References

Blumenthal, K., & Volpp, K. G. (2010). Enhancing the effectiveness of food labeling in restaurants. JAMA, 303(6), 553-554.

Thayer, L. M., Pimentel, D. C., Smith, J. C., Garcia, B. A., Sylvester, L. L., Kelly, T., … & Keyserling, T. C. (2017). Eating Well While Dining Out: Collaborating with Local Restaurants to Promote Heart Healthy Menu Items. American journal of health education, 48(1), 11-21.