The idea of a green restaurant business conjures up thoughts of time, money and commitment on the part of food and beverage staff, managers and owners. Still, adding the sustainable aspect to your operation can bring an abundance of benefits that far surpass the investment now. Here are five reasons why your restaurant will benefit:…
The move toward being a green restaurant and getting help to do it has been requested by Green Restaurantmany of our clients. In order to meet that need, we formed an association this month with Green Restaurant Strategies to offer and provide green consulting services. Howard Cummins, president of GRS and I have worked together…
What better place for green restaurant tips are there than from the fast food giant McDonald’s. The company recently announced its new store opening in Ohio is all about going “green.” Two of these “green” features the restaurant is touting focus on water. According to The Columbus Dispatch article: “The landscape is equipped with a…
Many a sustainable restaurant advisor will tell you that reducing your carbon footprint is already part of the green practices employed to be a sustainable foodservice operation. However, there is some merit in making the case that quantifying and defining this for your customers will go a long way toward them understanding your overall contribution.…
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 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),…
Green restaurant savings in hotel food and beverage operations can be the difference between break even or bleeding profits every month. Hotel food and beverage outlets differ from free standing restaurants in that one of the primary objectives is to serve the overnight and in-house guest. This objective often requires that the hotel must operate…
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…
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…