Getting in sync with sustainable restaurant practices means understanding and appreciating the benefits of a triple bottom line (sometimes considered a trickle down green) program. Talking bottom line, this Triple Pundit article excerpt adds to that importance: – “Not surprisingly, 60 percent of consumers prefer to patronize restaurants that recycle, and 51 percent even said that they would pay extra – a median of ten percent more — to eat at restaurants that recycle. To add even more incentive for restaurants thinking of turning a darker shade of green, 85 percent of patrons stated they were willing to sort quick service recycling items into the proper bins if made available. Chris Moyer, NRA’s Director of Conserve Solutions for Sustainability, recently told GreenBiz, “Patrons want to go to these places that recycle. I can’t put a dollar sign on that goodwill, but there is a value there.” Read more on these sustainable restaurant practices. According to our associate Howard Cummins who is spearheading sustainable restaurant consulting: “85% of the public either think “green” or are “true green”…..Do you want them as your customers?” There is also a good starting guideline for green restaurants and their managers to follow. If you are planning to open or currently operating a restaurant or foodservice business, are you including a green strategy or has one been implemented already? What do you see as part of those sustainable restaurant practices that will trickle down and add to a triple bottom line return? Kindly share those thoughts and ideas with our readers.
Perry Group
Hotel & Restaurant Experts For The Hospitality Industry
