Organic restaurant has of late been popular, due to the fact that the world is turning green. This type of restaurant prepares foods that have been grown using organic products. They also bear in mind using environment friendly commodity and equipment. The restaurant blends in the perfect delicious organically prepared dishes as well as juices for detoxification (Vileisis, 2007).
The social benefits of organic restaurant include, providing ready made food for majority of citizens in the country. Coming into the market would enable us to ease up the high demand of organic food products. Most families who opt to eat out during special occasion such as birthdays and national holidays, this will be the perfect spot for them since the food will be much nutritious for the whole family. The restaurant will capture the social environment and provide the necessary menu for this field.
In the cultural environment, the chefs employed in this restaurant have been highly trained to produce several ethnic dishes to cater the diverse market of the different cultures. The chefs have a wide collection of ethnic recipes which will cater for the consumers with authentic menu. The restaurant will instill the sense of venturing into different cultural food (Akinyemi, O.M 2007). The restaurants will also boost local community farmers by purchasing organic farm produce.
In addition, the restaurant also has political benefits. The different bills passed by our legislatures on conservation and utilizing the organic agricultural produce in the market, binds organic restaurant to implement this. This restaurant seeks to implement the political policies of agricultural sustainability in the 21st century.
It will also go along way in advocating for environment conservation (Seaman & McEachern, 2005). This sensitive political issue of environment conservation will be well tackled with introduction of organic restaurant.
With the increase in number of consumers who are venturing into organic food products, I intend to open up an organic restaurant that would cater for all the needs of organic food consumers.
The restaurant will be a medium size and will basically concentrate on those consumers experiencing chronic diseases and those on dieting program. Mothers and children will also provide an ideal client since organic food is very nutritious for young kids and pregnant mothers as well. I would also try to capture the vegetarian since this market has not been exploited well.
Acquiring organic food is quite costly hence the food cost at the restaurant will be a little expensive as compared to conventional food stuff. The restaurant will provide employment opportunities to several chefs and waiters. It will also act as a source of income to cater for both the staff and my financial needs. This will also generate revenue for the government as well. The restaurant will provide ready market for the farmers who practice organic farming.
Due to innovation of new technology in the agricultural sector, most farmers have switched to producing conventional farm products. This prompts scarcity in production of organic food products hence restaurants face difficulty to get organic food suppliers (Wright & McCrea, 2008). Organic restaurant faces stiff competition from other restaurants offering conventional food.
With the estrangement from the nature world by our modern culture most citizens have lost touch with conservation and healthy feeding. The restaurant will bring back the essence of going back to culture. Most importantly it should convey the message of conservation of the environment.
Establishing this restaurant will also channel to transform many citizens to start eating healthy food stuff. It will be a perfect way for most consumers to learn how to live and watch their feeding habits.
Akinyemi, O. (2007). Agricultural Production: Organic and Conventional Systems. New York: Science Publishers.
Seaman, C. & McEachern, M. (2005). Competitive Advantage in Food and Agribusiness Industries. West Yorkshire, England: Emerald Group Publishing Ltd.
Vileisis, A. (2007). Kitchen Literacy: How We Lost Knowledge of Where Food Comes from and Why We Need to Get It Back. Washington DC: Island Press.
Wright, S. & McCrea, D. (2008). Handbook of Organic and Fair Trade Food Marketing. Berlin: Wiley.