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Business Plan Design: Green Touch
Blekinge Institute of Technology, School of Management.
Blekinge Institute of Technology, School of Management.
2012 (English)Independent thesis Advanced level (degree of Master (Two Years))Student thesis
Abstract [en]

Green Touch is a start-up company in the Digital Menu arena that offers clients with an All in One Digital Technology solution and 24/7 customer support. Our goal is to offer a complete digital solution for the hospitality industry by offering state of the art technology which enables businesses to be more productive by reducing work flow for its employees and yet substantial increase profits. Digital Menus increase profits in more ways than one, WOW your guests with live images of your dishes, allow instant customer service/support with one click, allow the power of social media increase your marketing/advertising returns by allowing your customers to recommend your establishment to their Face book friends directly from the tablet. There is nothing better than “Free Publicity”. Green-touch digital menu provides many benefits compared to the old traditional way of serving the customers. These digital menus can be electronically updated with new features all the day within minutes. The prices of the items can be changed and the offers can also be updated instantly. As waiters in a restaurant can be a problem any day with their behavior to the customers, which results in losing your customers. Where as in other hand anyone who comes to a restaurant can directly order their food without waiting for a waiter, can benefits more features using this digital menu which are placed on their tables.

Place, publisher, year, edition, pages
2012. , 28 p.
Keyword [en]
Digital Menus, E-menus, Green Touch, Menus, Restaurant Menus
National Category
Business Administration
URN: urn:nbn:se:bth-3687Local ID: diva2:830998
Social and Behavioural Science, Law
Rakesh Pallati, Lindblomsvagen 97, LGH 1201 Ronneby 37233 Sweden Phone Number: 0046723260600Available from: 2015-04-22 Created: 2012-07-01 Last updated: 2015-06-30Bibliographically approved

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