The proprietor of South Side Restaurant, a mid-upper class restaurant placed in Chicago, Illinois, must make a decision regarding which of the three bottles of wine to add to the restaurant's wine list. Given that the restaurant delight itself on its social and environmental positioning and that its consumers have come to anticipate performance in this region, an important selection criterion is represented by the wine's carbon footprint. South Side Restaurant is a for profit restaurant and the owner must balance this environmental standard with short- and long term fiscal return.
South Side Restaurant's Low Carbon Wine List case study solution
PUBLICATION DATE: June 27, 2011 PRODUCT #: W11278-PDF-ENG
This is just an excerpt. This case is about TECHNOLOGY & OPERATIONS
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