Discuss three aspects of Acorn House that make it sustainable.

Explain how the aspects and procedures of sustainable restaurants like Acorn House or Waterhouse differ from those of a non-sustainable restaurant. How does food service differ in Acorn House from other restaurants? Explain.

Consider and discuss some potential customer service issues a sustainable restaurant might experience that a non-sustainable restaurant would not?

How might food receiving, storage, and distribution differ in a sustainable restaurant from a non-sustainable restaurant? Discuss and explain.

What do you look for in a restaurant when you go out to eat? As a customer, why might you choose a sustainable restaurant over a non-sustainable restaurant? Explain.

1. The Acorn House's entire building is sustainable. The chairs are completely recycled and can be recycled, the equipment is mostly recommissioned equipment, and the lights are powered by wind. 2. Sustainable restaurants are, obviously, complete opposites to non-sustainable restaurants. Sustainable restaurants dedicate most of their work to minimizing waste while still keeping customers happy whereas non-sustainable restaurants will build up waste without a care or worry with the money they spend. 3. Procurement is the process of obtaining the necessary food and supply items to achieve the food service goal of serving quality meals. Proper purchasing, receiving and storing food is the only way to ensure proper, safe and quality meals to serve to your customers.

4. What I look for in a restaurant is good food, lovely environment, and fast service. As a customer, I would choose a sustainable restaurant because they are ecologically sound, economically viable, and socially acceptable to everyone which would make me feel more welcome.