A&W is Canada’s second largest quick service restaurant (QSR) burger chain. This study looks into A&W’s business practices and ability to maintain and develop the business around changing consumer preferences. More specifically, A&W looked at millennials and used this generation to reposition and differentiate themselves towards a market that is changing the ways of the restaurant industry.
With frosted Root Beer mugs a traditional aspect of A&W, the company’s sustainable roots started during the drive-in days. Since then, the company has had success in introducing reusable packaging and compostable packaging at their restaurant. To read more about their practices and the successes, click the following link: A&W Case Study
University of Guelph Sustainable Restaurant Project 
Can I have permission to post this awesome study to our NAIT Hospitality Management FB page?
Susan Lauder MA CHE Hospitality Management Instructor – Hospitality Management Diploma JR Shaw School of Business P 780.491-1397 E susanl@nait.ca
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