Table of Contents
1. Company Background
2. Industry Research * Competitors * Suppliers * Economic Conditions * Industry Trends * Regulations
3. SWOT & Environmental Scanning
4. Greentraks Analysis
5. References
6. Table of Addendums

1. COMPANY BACKGROUND
Burgers and Brew is an innovative chain that is unlike any other restaurant in Chico. The first Burgers and Brew was established in 2000. The Chico location has been here since 2010 and is located in the historic downtown at 201 Broadway Street. The business is family owned and operated by Philippe and Derer Zawaydeh who are brothers that reside in the Folsom area.
The first Burgers and Brew location was opened in Davis which is located at 403 3rd Street and the second location was opened in Sacramento located at 1409 R. Street. There is also one other Burgers and Brew restaurant that is inside of the Sacramento Airport, but it is a franchise, so it is not owned by the brothers. This sustainability report will focus on the Chico location and both the current and possible future sustainable practices that are practiced inside their restaurant.
Burgers and Brew hours of operation are Sunday thru Wednesday 11am to midnight and Thursday thru Saturday 11am to 3am. Distinguishing themselves from restaurants with similar offerings through impressive customer service and satisfaction, Burgers and Brew caters to all by offering over 70 bottles of variety craft brews, 18 on tap, while serving nothing but high quality, healthy food with vegan options incorporated into the menu. With 15 burgers, 11 specialty entrees, soups, salads, fries, garlic fries, chili fries, curly fries ,onion rings, and desserts Burgers and Brew has set itself apart from the competition by utilizing high quality meats and vegetables to ensure satisfaction the first time, every time. With a price range from $7-$10 for meals and brews averaging around $5, this is extremely affordable for any college student or family on a budget.
A huge hit from the day they opened their doors in May of 2010 Burgers and Brew’s loyal customer base is made up of college students and local families due to the friendly welcoming atmosphere that has been created. By advertising via social media and word of mouth Burgers and Brew has established an exclusive reputation within the Chico community. Not only does this prestigious operation know how to keep customers satisfied, they also have high employee satisfaction as well.
The current management of Burgers and Brew values sustainability and has had an interest in implementing sustainable practices within their business that support the future of their business as well as their customers. Glass and paper products are recycled and the to-go boxes they use are made of cardboard, which can be recycled. Surge protectors are used for appliances; censored lighting is installed in the bathrooms. Inside lighting is set up on a timer to turn off after they leave and the restaurant is not open for business. Heating and air conditioning systems are also set on a schedule to turn off during closed business hours. LED lighting was recently installed around the bar area. An interesting fact about the management is that they allow employees to utilize products that are no longer usable but are considered going to waste. For example extra lettuce that is left over is given to an employee, who takes it home to feed his hamster. The oil used for cooking is saved and given to a local company, called North State Rendering, who recycles it and reuses it.
2. INDUSTRY RESEARCH
Competitors
Sierra Nevada Brewery * 1075 E 20th St. Chico, CA * Open Sunday-Thursday 11am - 9pm, Friday-Saturday 11am - 10pm * Large facility * Artisanal meats and raise own Sierra Nevada beef * 19 beers on tap (only Sierra Nevada) * Brew their own beer * Produce grown in Sierra Nevada Estate Garden * Bread baked on site * Grow hops on site * Reservations for 8 or more Sunday-Thursday * Price range varies from $10- $20 or higher for specialty items * Family atmosphere * Large parking lot * Highly known for sustainable practices
The Banshee * 134 W 2nd St. Chico, CA * Open Monday-Saturday 11am - 2am Sundays 10am - 2am * Located across the street from Burgers and Brew * Food priced around $10 * Poor customer service at times * No healthy options on menu * Menu not as extensive * No delivery * Happy hour * Not a child atmosphere * Does not take reservations * Free Wi-Fi * Full bar * No outdoor seating * Good for Lunch, Dinner, Late night * Loud music * No catering * Parking on street * Not a lot of seating
Madison Bear Garden * 316 W 2nd St. Chico, CA * Open Monday-Sunday 11am - 1:30am * Known for great burgers * No reservations * Have outdoor seating * Has TVs in various locations throughout the establishment * Full bar * Happy hour * No waiter service * Good atmosphere for families * No catering * Good for lunch and late night * Noise level very loud at times * Parking on Street * Price range $5-$15

Suppliers
Del Monte * Food Processing Industry * Founded in 1886 * Distribution center in Sacramento * One of the country’s largest, most well-known producers, and distributors * Worldwide distributor of canned goods * Premium quality branded food * Products found in 8 out of 10 households * Revenues $3.7 Billion * 5,200 employees
Produce Express * 2630 5th St. Sacramento, CA * Founded in 1984 * Produce delivery service * “Buy fresh, buy local” * Wholesale distributor of fresh fruits and vegetables to food service operations in the greater Sacramento Valley * Same day delivery service * Takes orders Monday-Friday 3am - 4:30pm, Saturdays 3am - 1pm, Sundays 3am - 9:30am * Voice mail system during close * Send out experienced buyers to select specialty items * Inventory averages 1 day turnover to ensure quality and freshness
Niman Ranch * Distributor through Del Monte * Independently owned * Network of ranches that provide all natural meats * Highest animal care practices in the industry * Meat is humanely raised on Sustainable U.S. farms and ranches * Never-ever given antibiotics * Never-ever given any added hormones * Fed all vegetarian feeds
DBI Beverage * Headquartered in La Vergne, Tennessee with branch in Chico * Founded in 2002 * Distribute products of leading beverage suppliers * Three-Tier System: Suppliers, Wholesalers, Retailers * Also distributes Red Bull and Crystal Geyser Water
Saccani Distributing Company * 2600 5th St Sacramento, CA * Founded in 1933 * Serves 21 countries in Central and Northern California as main distributor for Pabst Blue Ribbon, numerous craft beers and other domestic imported beers as well as waters, juices and soft drinks
Wine Warehouse * 3463 Collins Ave Richmond, CA * Founded in 1973 * One of the largest distributors of alcoholic beverages in the U.S. with branches in Northern and Southern California * Committed to marketing and distributing of quality beverages * Offers more than 10,000 wine, beers, spirits, non-alcoholic beverages, and glassware * Each product carried is carefully selected to represent the best offering available in its category
Economic Conditions While the economy has been in a downturn for the past five years, the entire industry has still been growing by .6%. While this growth is minute, it is projected to continue to grow more rapidly over the next five years at a rate of 2.7%. This will be spurred by the economy coming out of the last recession and people getting more expendable income again. In the next year or so Burgers and Brew should witness increased business and more customers on average. Industry Trends Analyzing trends in the industry in which you do business is key to an organizations success. If a business does not understand and utilize trends they could experience a collapse in revenues and satisfaction. The food and Restaurant industry is a fast paced and a rapidly changing industry, especially when it comes to technology. With the demand to get a good healthy meal quickly within a timely manner many businesses have implemented an online ordering feature to create a way to lessen the wait time for food to go. Also making smartphone applications so customers can have online menus and prices at their fingertips has been an increasingly popular trend as well. Also social media has become a trend that is a great way to advertise due to the “check-in” feature. It allows friends of the user to advertise a business at no expense to the business. Some of the food health trends that have been going on are the whole wheat movement, the no carb/low carb diet, eating less greasy and fatty foods, and also eating more sustainably grown foods.
Regulations
When owning and operating any business there are many rules and regulations one must implement and follow in order to avoid fines or being forced out of the market. These are regulations that Burgers and Brew must adhere to:
California Liquor License * Liquor licenses vary with rules and regulations for each business * Burgers and Brew must stop the sale of alcohol at 1:30am
ABC Laws * Alcoholic Beverage Control * No sale to persons under 21 years of age * Must check ID for ALL individuals, every time
SB 602 Sanitation Law * Monitor the risk of foodborne illness * Take care of personal hygiene to increase food safety * Clean kitchen utensils regularly
Occupational Health and Safety Laws (OSHA) * Assures safe and healthful working conditions for working men and women by setting and enforcing standards by providing training, outreach, education and assistance
3. SWOT & ENVIRONMENTAL SCANNING
The restaurant industry has lots of specific standards and codes that they must comply with under law. Some of these are that if you sell alcohol you must have a liquor license and all employees who handle any food must be Safe Serve certified. There are OSEA plus Health and Safety standards that food and restaurant businesses must meet in the kitchen that have to do with sanitation and cleanliness. The industry has grown little over the past five years, with an average of .6% growth annually.
Strengths
* The regular, loyal customer base that keeps coming back into the restaurant to eat regularly keeps sales steady. * The management team of Burgers and Brew has been trained by professionals who have years of experience in the industry. * The food is fresh, and organic which leads to high quality food being made consistently. * The new addition of the vegan menu helps bring in new group of customers who would not have been there before if the menu offered mainly beef and other types of meat. * The staff is very knowledgeable about their products and can explain the differences between the different beers. * Having Sierra Nevada in Chico helps draw people who like beer into the community which in turn helps sales of Burgers and Brew.
Weaknesses
* Location-Butte County, which is one of the poorest counties and there are more people without money here than there are with it. * Customer demographic. Being located downtown is a reason that it attracts a lot of college students who do not have as much expendable cash. * There is a gas leak inside of the building that causes the bills to be higher than they should be and is an energy insufficiency. A specialist came out twice already and was still unable to locate the leak. * There are over seventy different beers that are offered, plus eighteen beers on top; Many times, college students have no interest in craft beers and could care less about the extensive list and wide variety because they have more of an interest in whatever is cheap.
Opportunities
* Employee incentives are a possible future opportunity to incorporate new sustainable practices into the business and would likely be easy and successfully implemented. Employees of the business have a general concern for the environment and for doing the best we can to do the things that sustain it. * Another opportunity is that the economy within the industry is going to grow. The next few years will show growth in the economy which will leave the average consumer with more disposable income. That will leave higher end places such as Burgers and Brew with a larger customer base and more overall business. * Another trend that is happening within the market is that more and more people are becoming concerned with their dietary health. * With most of the restaurants in the area still having low quality foods, Burgers and Brew will be ahead of the competition with their vegan menu as well as their organic ingredients in the rest of their food.
Threats
* While the economy is growing, it’s growing very slowly and the last recession’s wake is still hurting sales for most businesses significantly. * Three tier system that is in place for brewing and distributing beer makes the process more difficult and more expensive. * Growing homeless population in the Chico’s downtown business area deterring customers and hurting business. * Minimum wage going up * Not advertising like other businesses do * Business liquor license compliance- Required to shut down at 1:30 am and if not followed, the business will be forced to close. Other bars downtown stay open until 2:00 am and if they do not follow that, the punishment is a small fine rather than shut down of business.
4. GREENTRAKS ANALYSIS
The utility and water bills for Burgers and Brew are split between two other businesses, Jamba Juice and Crush. The Greentraks information that was analyzed is for the three of them together with all their utility bills compiled together. The biggest amount of energy the restaurant uses is natural gas. Out of everything in the kitchen, the main usage of electricity is the slicer. Cleaning dishes continually and keeping everything sanitary inside of the restaurant uses is the majority source of the water usage. There are no sprinklers or irrigation systems in place because they do not have much space or land outside of the restaurant, other than the parking lot.
A positive aspect is that the business is overall using less money for utilities now (in 2013) than they were in 2011. The cost of the bills for January 2011 was $6683.64. In January of 2013 the bills were $6402.84. Because the company has not been open for very long we can’t tell if the current trend is accurate or just due to external factors the past few years. Over the upcoming months and years we will be able to compile more data to see more accurate long term trends in usage. Later on we will be able to have more of a clear picture of the overall trends.
5. REFERENCES
Burgers and Brew. (2013, March 10). Retrieved March 10, 2013, from Burgers and Brew: http://burgersbrew.com/
Putney, R. (2013, March 13). General Manager. (J. S. Michelle Brown, Interviewer)
Waegner, B. (2013, March 13). Assistant Manager. (J. S. Michelle Brown, Interviewer)
DBI Beverage. (2013, March 10). Retrieved March 10, 2013, from DBI Beverage: http://www.dbibeverage.com/
Del Monte. (2013, March 10). Retrieved March 10, 2013, from Del Monte Quality : http://www.delmonte.com/about.aspx
Ibis World. (2013, March 10). Retrieved March 10, 2013, from Ibis World Industry: http://www.ibisworld.com/industry/default.aspx?indid=1678
Madison Bear Garden . (2013, March 10). Retrieved March 10, 2013, from Madison Bear Garden: http://www.madisonbeargarden.com/
Niman Ranch. (2013, March 10). Retrieved March 10, 2013, from Niman Ranch : http://store.nimanranch.com/?utm_source=google&utm_nooverride=1&utm_medium=cpc&utm_campaign=Branding_CA&_oskwdid=9640712&_engineadid=9983450468
Produce Express. (2013, March 10). Retrieved March 10, 2013, from Produce Express: http://www.madisonbeargarden.com/
Saccani. (2013, March 10). Retrieved March 10, 2013, from Saccani Distributing Company: http://saccanidist.com/products.html
Sierra Nevada. (2013, March 10). Retrieved March 10, 2013, from Sierra Nevada: http://www.sierranevada.com/
The Banshee. (2013, March 10). Retrieved March 10, 2013, from Yelp: http://www.yelp.com/biz/the-banshee-chico
United States Department of Labor. (2013, March 10). Retrieved March 10, 2013, from Occupational Safety & Health Administration: http://www.osha.gov/about.html
Wine Warehouse. (2013, March 10). Retrieved March 10, 2013, from Wine Warehouse: http://www.winewarehouse.com/index.asp

6. TABLE OF ADENDUMS a). Owner survey questions and answers from 3/3/2013
1. Where does your meat come from?
i. Is it organically raised (No hormones, grass fed, etc.)?
2. Where does your produce and other food come from? i. Who is your main supplier?
3. How do you get your beer?
4. Do you recycle anything?
5. Are your to-go containers recyclable?
6. Do you keep lights on during the lights on at night during closed business hours?
7. Are your lights LED or CFL?
8. Do you use surge protectors for electrical appliances?
9. Do you pay bills online (paperless) or Do you have bills sent to you?
10. How often do you have extra food at the end of the day? i. What do you do with that extra food?
11. Do you reward your customers for being sustainable with incentives?
12. Is being a sustainable business important to your company?
13. Background of company…? (Brief history/ changes made)
14. Is air, water, energy, or solid waste the biggest issue for B&B, in your opinion?

b). Employee survey questions and answers from 3/3/2013 Question: | Yes | No | Unsure | Are you aware of all recyclable materials? | 6 | 3 | 3 | Do you know how composting works? | 11 | 1 | 3 | Do you know about energy saving techniques? | 10 | 2 | 1 | | | |