Being a green restaurant business and being profitable is the paradox of sustainable restaurant operations for many owners and operators in the hospitality and foodservice industry. There is an interesting set of findings from the Cornell Hospitality Research Summit last year and published this past February. In the CHRS Proceedings called: “The Challenge of Hotel and Restaurant Sustainability: Finding Profit in Being Green” – it found a number of pros and cons about guest reactions and the obstacles hotels and restaurants alike who serve them face. For example and as exemplified in these two excerpts from the survey: “If anything, sustainable operation is an even greater thicket for restaurants and other food and beverage outlets. Alex Susskind, associate professor at the Cornell School of Hotel Administration who headed the Staler Hotel sustainable project, said that 58 percent of restaurant companies identify implementing green operation as a strategic initiative.” “Focusing more directly on the restaurant industry, Hudson Riehle, senior vice president of the research and knowledge group, National Restaurant Association, pointed to the many interrelated trends that complicate sustainability in F&B operations.” Get the full publication and findings of being a green restaurant business here. In an upcoming workshop the sustainable restaurant cost impact will also be part of the topics on November 10, 2011 in San Francisco. This panel presentation, which is being put on by the Golden Gate Restaurant Association and Five Green Forks, will be led by Howard Cummins our sustainable restaurant advisor here at Perry Group International. We encourage you to attend. Don’t know where to start on becoming a green restaurant business? Click on the link below to get a no cost green assessment and consultation.
Perry Group
Hotel & Restaurant Experts For The Hospitality Industry
