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…
A sustainable restaurant investment is as much about making more money and the economic reason to do something is compelling when one applies those savings to their hospitality and foodservice business. Although the residual benefits that it plays in saving the environment and building more customer loyalty are usually the most obvious reasons to make…
Major chains such as Chipotle, McDonalds and Starbucks are getting more aggressive on their sustainable restaurant strategy. This is in part to get ahead of the regulatory environment that is beginning at both the local and national level concerning going green. But, there is also a financial incentive, namely tax benefits too. According to a…
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…
Getting green restaurant help to improve restaurant sustainability operations is becoming a major priority for many managers, owners and operators in the foodservice and hospitality industry. The Golden Gate Restaurant Association in San Francisco, California is featuring a program for you and your staff to get clear, concise and take away advice on how to…