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134733 https://hdl.handle.net/2286/R.I.42787 http://rightsstatements.org/vocab/InC/1.0/ 2016-12 59 pages eng Hyland, Ashley Lauren Manfredo, Mark Davila, Eddie Morrison School of Agribusiness Department of Information Systems Department of Supply Chain Management Barrett, The Honors College Text The restaurant opening process for "Muse & Market" was documented and evaluated. For my creative project, I served as the Director of Business Development for "Muse & Market" and assisted in the carrying out of activities including supplier selection, functional retail assembly and other key decision making. I paralleled this experience by researching best practices in the restaurant industry. I performed research by reviewing academic literature and online sources and by interviewing marketing managers and restauranteurs in New York City and Phoenix, AZ. I compiled a list of best practices based off of the commonalities from my research and interviews. I then compared these findings to what I experienced at Muse & Market to determine which of Muse & Market's launch preparation activities aligned with which best practices. I also identified areas of improvement for Muse & Market based on this comparison. Lastly I offered my key takeaways from my experience as an aspiring entrepreneur in the restaurant industry. Agribusiness Entrepreneurship Restaurants Muse & Market: Best Practices for Opening a New Restaurant and Applying them in Phoenix, AZ