The holidays are a perfect time to incorporate what is going on with your green restaurant investment programs and to hype it up in your seasonal ads and promotions. Customers are attracted to green and what affects the environment these days. They also want to dine in restaurants that practice sustainability if they know about…
An integral part of green restaurants planning is taking advantage of the latest in technology and factoring in certain consumer attitudes. Recent findings on sustainability trends and eco surveys suggest that solar energy and the customer pocketbook will have the most impact on your foodservice and restaurant operation being green this year. According to Dan…
A recent report suggests green restaurant plan funding by owners and operators for their foodservice businesses will increase this year. Many expect to devote more money toward capital and operational improvements that are green and increase sustainable restaurant practices. Here are some excerpts from that article and the National Restaurant Association’s 2012 Restaurant Industry Forecast…
Using a green restaurant strategy to increase the value of your business and get a higher price if you are planning to eventually sell it is like adding more rooms to a home to accommodate larger families. The bigger the family means the bigger the home needed and the higher a price someone will expend…
A recent study by the National Retail Federation included the energy efficient restaurant cost impact of their foodservice operations from interviews of senior restaurant executives and operators. The biggest savings and overall reduction of costs is felt most in the kitchen, or what we in the industry refer to as the BOH (back of house),…
There is something to be learned about being a sustainable restaurant from our friends in Australia. Namely, that the p** word combined with foodservice and art makes both business and environmental sense and gets you a lot of press too! This one artist, entrepreneur and now restaurateur is taking a very serious approach to making…