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Toronto Eatery Launch or Redevelopment

2307
Closed
George Brown College
George Brown College
Toronto, Ontario, Canada
RB
Riley Bennett CCC
Professor
3
General
  • Undergraduate; 2nd year
  • 20 learners; teams of 5
  • 12 hours per learner
  • Dates set by experience
  • Learners self-assign
Preferred companies
  • 3 projects wanted
  • Toronto, Ontario, Canada
  • Academic experience
  • Startup, Sole proprietorship, Family owned, Incubator
  • Food & beverage
Categories
General Market research Product or service launch Hospitality, tourism & culinary arts
Skills
culinary, baking, hospitality competitive analysis strategy
Project timeline
  • October 17, 2019
    Experience start
  • December 7, 2019
    Final Assignment Submission
  • December 14, 2019
    Experience end
Overview
Details

Are you in the process of launching a new eatery in Toronto, or hoping to make improvements to a current establishment and better serve customers in your neighbourhood? In this project, students in George Brown’s culinary program will help launch or redevelop your establishment, with a focus on eco-friendly practices. Students can analyse your local market and competitors, explore technological innovations, and consult on floor plans, equipment, and menus.

Learner skills
Culinary, baking, hospitality, Competitive analysis, Strategy
Deliverables

Based on your goals, students will provide a written report highlighting key insights and recommendations. These might include:

  1. Recommendations for establishing or improving sustainability practices around the three pillars (economic, environment and social).
  2. Strategies, marketing plans, and succession strategies relevant to a sustainable business model.
  3. A strategy for using technology to address labour shortage issues.
Project Examples

Student can work with you on the launch, development or redevelopment of an eatery-type establishment (including but not limited to pastry shops, bistros, cafes, bake-shops or restaurants). Projects include, but are not limited to:

  1. Providing recommendations for improving your current sustainability practices, or a strategy for launching a sustainable venture (download the case study <class information document> for more information)
  2. Developing a menu and create marketing collateral. This could be an entirely new menu for an emerging venture, or an updated menu for an existing establishment.
  3. Performing a cost analysis and/or floor-plan and equipment consultation, and make improvement recommendations. Again, students can advise on floor plans and equipments for a new venture, or assess an existing establishment.
  4. Performing market research on your eatery’s location (either current or planned), and identify key opportunities and challenges, with recommendations for addressing them.
  5. Performing SWOT (Strengths, Weaknesses, Opportunities and Threats) analysis for your new or established eatery.
  6. Identifying technology innovations in the food industry that your establishment should explore.
Additional company criteria

Companies must answer the following questions to submit a match request to this experience:

Be available for a quick phone call with the instructor to initiate your relationship and confirm your scope is an appropriate fit for the course.

Provide a dedicated contact who is available to answer periodic emails or phone calls over the duration of the project to address students' questions.