Still on this Leftover Love thing

Hopefully this should be a good laugh for someone, reading me trying to act all businessy (I know that is not a word but it works here). Anyway I am still working on this Leftover Love initiative and I created a business case. Not sure you can actually call it that (I do not know how to use business words like quantify or metrics correctly, but it is funny to watch me try) but it sort of mimics a business case. Anyway I just wanted to put it out there, one so you could have a good laugh, two so you may be enticed to take your own container out to eat if you are not already doing so, and three for a good laugh, oh wait did I say that already. Plus it saves anyone from having to read my original rant that I was planning on being greedy, no one wants to read that on a Monday. Anyway enough said here is my very professional (cough cough choke giggle giggle) attempt a business case. If anyone wants to use it to try and get restaurants to jump on board feel free. Or if you are too embarrassed maybe just spruce it up and make it look even businessier (I think I like this non word better that businessy).

Leftover Love Business Case

Problem Statement

The problem that the Leftover Love initiative is trying to address is the use of outdated materials, such as styrofoam, for take take home containers in restaurants. Plain and simple the environment, restaurants, and the patrons of such restaurants are all affected negatively by the on going costs of using styrofoam. The issue remains that styrofoam is non-biodegradable material that pollutes, as well as adding monetary costs that are then absorbed by both restaurants and patrons. The problem, the use of styrofoam containers, is encountered at any restaurant that continues to use styrofoam boxes. The impact of continued use remains as negative environmental pressures and the additional monetary costs of using outdated materials.

Business Case Summary

Speaking from a strict business sense the reasons should be obvious as to why one would want to solve this issue, the solution costs nothing and the solution also adds a savings to ones bottom line. The solution is creating an incentive program, called Leftover Love, that entices patrons to bring in their own reusable containers for any leftovers rather than using the styrofoam (or non styrofoam) boxes provided by the restaurant. Any reduction in materials,styrofoam or not, offers great environmental benefits. The impacts should be minimal or none to all parties, and to the overall business objective, as the initiative requires very little effort from the restaurant, as advertising would be the main requirement. Advertising can be done via word of mouth through waiters and waitresses or on white boards/chalk boards that advertise daily specials. The promotion could be continuous on a daily basis or once a week. The patrons are then rewarded with a free dessert, or drink, or small percentage off their bill for bringing in their own reusable containers. The potential benefits derived from this initiative are strong cost savings for the restaurant as they should be able to reduce their budgets for purchasing the styrofoam (or any other disposable material) containers. The initiative also offers an obvious huge step forward for the environment. And lastly their are benefits in the form of community recognition for driving such a forward thinking initiative. If implemented correctly there should be little to no cost to start the initiative, and the monetary rewards would be the potential saving on buy disposable containers. The return on investment is a savings on buying disposable containers, a stronger or more loyal customer base, a progressive environmental move, and recognition from local community. The benefits of the program are quantified through the cost savings on buying containers and the increased income from the initiative program.

Scope / Impacts / Constraints / Assumptions / Dependencies

The process we are addressing is the process in which restaurant patrons take home any food leftovers. Not within scope at the moment is any fast food or take away situations, this is strictly for patrons dining in the restaurant. As stated above the constraints should be minimal to none. If this effort is enacted correctly it will save waiters/waitresses as well as patrons time at the end of having to wait on the box, it will save money buying disposable containers, the cost of the actual box, and it saves the environment, as it is less non-biodegradable waste going into the landfill.

Goal Statement / Metrics

The primary metric is the reduction of styrofoam or disposable materials in restaurants being used as take home containers. If the initiative could create the reduction of just a handful of styrofoam containers then the initiative would be considered a success. The goal of tangible benefits is the actual reduction of styrofoam. The intangible benefits are the aide to the environment, increased loyalty in customer base, and recognition from local institutions. Overall this program is a win/win for all parties involved.