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I know I've said this before, but I'm saying it again--because I continue to get news daily about restaurants becoming more "green." It could be a great time to give "green" a try, partly because according to one blog, a Zagat guide survey found that 65% of respondents said they would pay more for food that was sustainably raised or sourced. That's hard to ignore, especially when the public is trying to cut back on discretionary spending. On top of being a crowd-pleaser, though, going green is good for your bottom line. One blogger came up with "five paths to a greener restaurant" and they are as follows:
1. Know your sources.
Does your food have a great story? Then tell it! For more on this idea, check out a recent post from one of my favorite foodie blogs--The Amateur Gourmet.
2. Become a farmer.
You don't have to own lots of acres--in fact, one chef started a small garden on the restaurant roof!
3. Reduce waste.
This step could actually work really well with #2; compost throw away food to use in the garden. Pay less for trash removal--it's win-win.
4. Increase efficiency.
With continued increases in energy costs, this step is a no-brainer. Turning off equipment when it's not in use is one simple way to become more efficient.
5. Use eco-minded products.
This step requires a bit more of a commitment, but it's one that you can feel good about.
Hope this list gives you some ideas. Have other suggestions for boosting a restaurant's bottom line? Tell me about them via email or through the comments section. And have a great Wednesday!
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Tags: green, trends |
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Categories: Restaurant Equipment - Cooking Equipment, Restaurant Supplies - Cooking Supplies, Buffet, Catering Equipment and Supplies, Customers, Business Resources, Efficiency, Catering Supplies |
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