The Acumen Restaurant project plan aims to develop more sustainable operations over the short, medium, and long term. In the short term, the team will increase vegan dishes and source locally by developing new recipes, training staff, updating menus and stocks by February 28th. Medium term goals eliminate single-use plastics by March 15th. Long term, the restaurant seeks to become zero waste through composting, recycling, and eliminating single-use plastics in the kitchen. Progress will be monitored through staff feedback, discussions, and evaluating the effects of implemented actions.
Original Description:
Original Title
Appendix A – Project Plan Template - SITXHRM003 (1)
The Acumen Restaurant project plan aims to develop more sustainable operations over the short, medium, and long term. In the short term, the team will increase vegan dishes and source locally by developing new recipes, training staff, updating menus and stocks by February 28th. Medium term goals eliminate single-use plastics by March 15th. Long term, the restaurant seeks to become zero waste through composting, recycling, and eliminating single-use plastics in the kitchen. Progress will be monitored through staff feedback, discussions, and evaluating the effects of implemented actions.
The Acumen Restaurant project plan aims to develop more sustainable operations over the short, medium, and long term. In the short term, the team will increase vegan dishes and source locally by developing new recipes, training staff, updating menus and stocks by February 28th. Medium term goals eliminate single-use plastics by March 15th. Long term, the restaurant seeks to become zero waste through composting, recycling, and eliminating single-use plastics in the kitchen. Progress will be monitored through staff feedback, discussions, and evaluating the effects of implemented actions.
PROJECT PLAN Name of the organisation: Acumen Restaurant
Team leader: Restaurant Manager
Organisational goals:
- Develop ethically sourceddiet based cuisine.
- Reduce carbon footprint across entire operations.
- Meet customers demands for environmentally susutainable hospitality
Objective(s) for the team: Ensure your goals are Specific, Measurable, Achievable, Relevant, and Time Framed
Short- term objective
Increasing the number of vegan diet based dishes on the menu and sourcing local suppliers.
Medium -term objective
Eliminate plastic straws, take away containers and other non-recyclable waste from front of the house operations-use-paper based and recyclable products wherever possible.
Long-term goal objective
Becoming a zero-waste restaurant recycling all water, composting all food scraps and elliminating single use plastic from kitchen operations.
Responsibility matrix for short term objective:
Commencement / Action Item Responsibility Completion date Chef study each recipe Develop eight new vegan recipes and gather all necessary 10 Feb 2022 ingredients senior wait staff research and train other wait staff Research and train other wait staff 11 Feb 2022 about the new menu options F & B manager ensure tat New stock buying policy all new stock to be reflect 12 Feb 2022 new buying stock Senior wait staff, chef and F & B manager produce Produce a new menus new menus for food, 20 Feb 2022 beverages and daily specials F & B manager is check Buying a new beverage stock 28 Feb 2022 the new beverage stock In this senior wait staff responsible for hire a new Hire a new chef staff 5 Mar 2022 chef staff for cook the food. this responsibility is our senior staff who collect feedback about vegan diet Collect feedback 15 Mar 2022 menu items from customers and convey to the team
Monitoring of performance (at least 3 methods):
discuss and provide feedback
definiation of the role, goals and objective evaluate effects of implement actions.