Make Green Delicious: Sustainability at Jamie Kennedy Kitchens

What are the key challenges of designing a restaurant in a sustainable way?
The Wine Bar generated the most profits for Jamie Kennedy Kitchens partly due to its attractive design. The Wine Bar had an open kitchen, where customers witness the organic ingredients used in the meal preparation. This design strategy attracted the younger segment as well as the professional clients. The design further incorporated the style of hand written menu lists and the architecture of the vineyard that stretched throughout the dining room. The restaurant has the feel of a complete food experience. When the customer enters into a Jamie Kennedy Kitchen restaurant, he/she could feel the excitement about the food experience at different levels. However the key challenge is the relocation of the restaurant to meet the environmental friendly objectives that can affect the geographic segmentation of targeted customers. Further efforts would be needed to address the relocation. Some of the strategies would include the incorporation of more value added products and communication to a broader audience base. Even if this decision took place, it would require Kennedy to offer more value added products, communicating with larger and different audience and catering for a broader range of sustainability. The change in the menu lists causes price list revision that can be a major additional cost to the business. Kennedy further wanted to relocate the canning facility to his rural area that could provide supplies to the adjacent farmers; however, this product line of harvested fruits and vegetables in a new area may or may not be a success similar to that of canning operations at the Ontario farm.

What are the key drivers of sustainability at Jamie Kennedy Kitchens?
The key drivers to sustainability include the policy of using