- This week, we will discuss the food and beverage industry, which includes a field trip to Tonic (2036 G Street NW) on Tuesday, October 11th where owner Jeremy Pollack will host us.Due Tuesday, October 11th by 3:45PM EST — Class Preparation and AssignmentsRead (Required):- Chapter 8 of textbook- Tonic Website and OpenTable Reviews– Green Restaurant Checklist– Summary of NRA 2022 State of the Industry Report– Restaurant 2030 (attached)Submit– Your discussion question responses to the questions below
- Submit your answers (total: 400-600 words) to the discussion questions at the link above, and be prepared to discuss during our live session:Discussion Questions for Live Session, Module 7:1. In the National Restaurant Association’s Restaurant 2030 report, choose:- (a) one of the Pulse Check categories of most interest to you (i.e., Training and Development, Sustainability, Facilities and Operations) listed from page 17-29 of the report.- (b) one of the 10 Disruptor categories of most interest to your listed from page 31-40 of the report.For each category you choose, discuss why you think the category is particularly important to the future of the restaurant industry, and be sure to bring in your own experiences and perspectives. 2. Imagine you are the owner of Tonic. From the Green Restaurant Checklist, Choose three sustainability best practices within three different categories (not including “required practices”), that you believe are most important to implement at Tonic. Discuss why you believe the three issues you chose are important, and bring in your own experiences and perspectives. 3. Submit ONE substantive, thoughtful question you have for our hosts at Tonic, based on your review of the Tonic website and reviews, your own experiences, and/or this week’s readings on the restaurant industry.
Pleas let me know if u have any questions or need help opening any of the files thank you