Archive for sustainability SmartBlogs
Water is the one integral ingredient you need to operate your restaurant.
The food you serve, cooking you do and proper sanitation practices you use probably wouldn’t exist without water.
But for restaurateurs, the big problem is you likely are wasting an enormous amount of the precious liquid every single day.
Think about it. A seemingly small leak, if left unfixed, could literally cost you hundreds or even thousands of dollars a year, and tens of thousands of gallons of water wasted (or more).[…] Continue Reading »
By Alan B. Hart on May 19th, 2015 | 59090Comment on this postAn+unnatural+partnership+--+big+business+and+environmentalists%3F2015-05-19+17%3A26%3A04Guest+Bloggerhttp%3A%2F%2Fsmartblogs.com%2F%3Fp%3D59090
Environmental issues are a constant point of contention for activists and big business. While environmentalists want to preserve and protect nature, businesses leaders are often pressured to think more about the bottom line. Mark Tercek, CEO of The Nature Conservancy, implores both sides to look at things differently.
TNC’s mission isn’t unlike that of many other environmental nonprofits.[…] Continue Reading »
By Tricia Smith on May 18th, 2015 | 59041Comment on this postConnectivity+is+key+to+serving+millennial+diners%2C+chain+chefs+say2015-05-18+10%3A00%3A58Tricia+Smithhttp%3A%2F%2Fsmartblogs.com%2F%3Fp%3D59041
Restaurants of all sizes and types are trying to tap into the millennial mindset in order to appeal to the influential demographic. Connecting with these tech-savvy, food-loving consumers is key to attracting their business and earning their brand loyalty, chain restaurant chefs said during a panel discussion Sunday at the National Restaurant Association Show.
“It’s really about that connectivity and making a connection with our brand and our guests … they want to feel that connection all throughout their choice,” said Heidi Curry, senior manager of global R&D for bakery at Dunkin’ Brands.[…] Continue Reading »
You can’t run your restaurant without water. You use it to cook meals; clean dishes, floors and equipment. You serve it to thirsty customers and wash hands — many times over.
But the cost of water is rising quickly, and that’s taking a bite out of restaurants’ operating budgets.
By taking a few minutes to implement three simple water-saving steps, you can save $300 a year.[…] Continue Reading »
By Jeff Clark on February 6th, 2015 | 56925Comment on this postDon%27t+get+boxed+in%3A+How+restaurants+can+save+big+with+cardboard+recycling2015-02-06+12%3A00%3A38Jeff+Clarkhttp%3A%2F%2Fsmartblogs.com%2F%3Fp%3D56925
Many restaurant owners want to recycle, but don’t know how or where to begin.
Starting with a big, complex recycling program can be difficult for a number of reasons: Different cities and counties take different materials; training staff can be time consuming; and establishing a front-of-house recycling bin system can take up considerable space.
Instead of tackling everything at once, you can start by recycling the material that takes up about 25% of your dumpster — cardboard.[…] Continue Reading »