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- Creators: Department of Supply Chain Management
Description
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.
ContributorsHyland, Ashley Lauren (Author) / Manfredo, Mark (Thesis director) / Davila, Eddie (Committee member) / Morrison School of Agribusiness (Contributor) / Department of Information Systems (Contributor) / Department of Supply Chain Management (Contributor) / Barrett, The Honors College (Contributor)
Created2016-12