Dear Managers and Employees of Chesapeake Oyster Bar,

I hope you all are well and healthy after this difficult year. As we start opening our
restaurant to full capacity, I am happy to see things go back to normal. IUnfortunately, I just got
off the phone with our oyster supplier, and, unfortunately, they have a shortage of oysters. This
has caused their prices to increase, which we cannot afford. In addition, the oyster population in
the Chesapeake Bay is at an all-time low. Not only will higher prices cause us to go out of
business, but our restaurant relies on this depleted resource. For this reason, it is paramount that
we try and resolve this problem.

My idea for a solution is to farm our own oysters in the water outside of our restaurant.
Periodically, we will place young oysters with used shells in baskets, that we collect, into the
water by the dock. This process will require that we get permits and it will be a while before we
get to harvest anything. Starting in a year or two, eEvery few days we will collect fully grown
oysters from the water to serve in our restaurant. By farming our own oysters, we do not have to
pay the higher prices that our supplier is charging us. In addition, we are no longer removing
oysters from the wild, which helps the wild oyster population. This transition will bring new
customers and new employees to our restaurant. I hope this will translate into more hours and
tips for all of you. I ask for your cooperation as we transition. This solution will be a long
process and I will keep you all involved and updated. Please reach out with any questions.

Best,

Dillon Lee

Owner and Founder of Chesapeake Oyster Bar

704-591-7835

dillonglee@gmail.com
Date: 4/16/2021

To: Chesapeake Oyster Bar Managers and Employees

From: Dillon Lee (Owner)

Subject: Farming our Own Oysters

Reference: Rising Oyster Prices and Environmental Impact

Action Required: Acceptance to New Work Environment

Distribution List: All Restaurant Staff

Our supplier has recently informed me that there is a shortage of oysters that is causing them to
increase their price. Coming out of this pandemic, we are short on money and cannot afford to
pay this price increase. We will not be paying more for oysters and I have been actively looking
for solutions. In addition, it has come to my attention that wild oyster populations in the
Chesapeake Bay are at an all-time low because of overfishing and human development. Oysters
are crucial to the environment because they allow for smaller fish to grow and they filter the
water. As a company, I want us to be part of the solution to this problem instead of contributing
to it. I believe that we can solve both issues with the same solution.

Summary
I have decided the restaurant will be farming our own oysters in the water by our dock. This
solution will solve our issue of paying higher prices because we will no longer need the oysters
from our supplier. We will have to take out loans to start the project, but in the long term, the
solution will be worth the upfront cost. Furthermore, farming our own oysters will help alleviate
the strain on the industry and help wild oyster populations. Our oyster farm can also prevent
erosion and improve water quality in the ocean water by the restaurant. The oyster farm will help
us rebrand our restaurant and attract new customers. New customers will benefit the business and
I hope this will translate into higher wages and more hours for our employees. You as employees
will be involved in this farming process. As the transition begins, you will be required to go
through education and training on aquaculture. I ask that you take this seriously and try to learn
as much as possible. Those who take this seriously could be looking at a pay raise.

Overfishing and the Environment

Many years of oyster harvesting by companies, like our supplier, has contributed to overfishing.
Currently, the rate of oysters being taken from the environment is greater than the rate that they
can reproduce. Water and air pollution has also driven down oyster and fish populations. This is
an issue because oysters benefit the environment in a few ways. Research from the University of
Maryland finds that oysters contribute to ocean diversity and edible fish populations.
Concurrently, oysters filter ocean water making it cleaner and less polluted. This means that
farming oysters can help the local ocean ecosystem that this restaurant has benefited from for
years.

Our New Farm

Solving the Problem

Our oyster farm will help solve the problem of low oyster and edible fish populations.
Firstly, the oysters that we do not buy from our supplier will be a few less oysters that have to be
harvested from their farm or the wild. Secondly, our oyster farm will stimulate fish populations
by allowing a place from small fish to grow up. A report by the Baltimore sun found that private
oyster farms in the Chesapeake Bay have saved aquaculture (the harvesting of food from the
ocean). Oyster baskets will create a place that small organisms and animals can live, while

providing our restaurant with fresh oysters. Our oyster baskets will also prevent erosion. The
National Oceanic and Atmospheric Association says that oyster baskets can help slow down the
currents and waves near shores, protecting the coast from erosion, especially during large storms.

Execution

Starting next week, we will be bringing on professional farmers to help us start our farm.
There will be a few, new full-time employees solely in charge of breeding and placing young
oysters in baskets off the dock. Instead of unloading a truck every morning, a few employees will
go to the dock and collect a basket of oysters selected by the professionals. These oysters will be
fresher and cheaper than the ones we buy from our current supplier. This process should be an
attraction for new customers because the oysters will be as fresh as possible.

Conclusion
Creating and using an oyster farm will help us stay in business because we cannot afford
the alternative. This may hurt us short term due to startup costs, but the long term cost cuts will
help our business. Oyster baskets with small oysters and shells will be placed by the dock and
then harvested weeks or months later. This action will benefit the environment by filtering the
water, preventing erosion and growing fish populations. Creating a farm will help us save money
and protect the environment which our restaurant and community cherish. If all goes well, the
decision will bring more customers to our restaurant and help us bring more money in.

Recommendation
This process will take a few months to implement. Because the timeline is long, I ask for
the patience of all staff. I would like people to bring up concerns; however, I do not want any
pushback on this decision. This decision is not only necessary, but mandatory if we are going to
stay in business. As the farm gets underway, there will be new employees. Please introduce
yourselves to the new employees and get to know them. A few employees will have to collect
oysters by the dock every morning. The kitchen staff must also get comfortable preparing these
oysters, as they will be different from the ones we have bought in the past. I hope this solution
will be successful and bring more business to our restaurant.
References

Fisheries, NOAA. “New Report Explores Ecological, Economic Effects of Oyster Reef
Restoration.” NOAA, 5 June 2020, www.fisheries.noaa.gov/feature-story/new-report-
explores-ecological-economic-effects-oyster-reef-restoration.

“New Economic Report Details Growth of Oyster Aquaculture in Maryland.” Chesapeake Bay
Foundation, www.cbf.org/news-media/newsroom/2020/maryland/new-economic-report-
details-growth-of-oyster-aquaculture-in-maryland.html.

Dance, Scott. “Private Oyster Farming Has Helped the Chesapeake Bay. But Not Everyone Is
Happy with the Practice.” Baltimoresun.com, 28 Feb. 2019,
www.baltimoresun.com/news/environment/bs-md-aquaculture-growth-20190225-
story.html.

“The Different Methods of Growing Oysters.” Pangea Shellfish Company,

www.pangeashellfish.com/blog/the-different-methods-of-growing-oysters.

Wheeler, Timothy B. “Maryland's Wild Oyster Harvest Doubles from Last Year.” Bay Journal,
16 June 2020, www.bayjournal.com/news/fisheries/marylands-wild-oyster-harvest-
doubles-from-last-year/article_27a984d4-aa6c-11ea-8f66-a39fd4844883.html.