Restaurants and cafes don’t always have the best reputation for waste management and green commitment – we use a lot of power and create a lot of mess! But customers and staff are looking for evidence that you are a sustainable restaurant with an environmental commitment – they won’t give us a pass just because they like the coffee! They expect and hope for businesses to be ‘good corporate citizens’. This includes doing their bit to reduce waste and energy use and helping to control climate change.
Most of the moves you make to reduce waste, recycle and use less power, gas, and water make a lot of financial sense, reducing your cost of goods sold (COGS). When you promote this, you will also stand out from so many of your competitors who only promote pretty food and fancy drinks – there’s a much bigger story we need to tell!
The media is full of stories about climate change and the need for direct, local action to reverse it – you can be part of the good news rather than one of the problems. Many young staff have strong feelings about sustainability and over-use of resources – they’ve been learning about green action all through school! You can delight people with what you DO to be a sustainable restaurant. It can be a powerful part of word-of-mouth marketing. Most venues do have a good story to tell but aren’t very good at sharing it – we need to fix that!
Share the good news about your sustainability…
Find and count all your achievements – low-flow water taps, recycling cardboard waste, used oil recycling, bottles and cans recycled, green electricity scheme, low energy refrigeration, compostable drink cups, motion-sensor lighting, energy audits, tank water for gardening and what else? Create a special ‘green page’ on your website, with pictures and updates on what’s happening.
Keep taking photos and videos to share the stories – people are fascinated by ‘behind the scenes’ life in restaurants and cafes. Staff in action make great shots – tearing up cardboard boxes, crushing bottles, looking after the herb garden, checking energy meters and all the other sustainable activities you do. Make Reels and short videos on social media in a new series about ‘behind the scenes’.
Bring staff into the project – taking photos, counting recyclable material e.g. kg per month, working out before and after achievements with reduced waste schemes, tracking reductions in kitchen waste etc. Appoint one or two sustainability leaders to run the project, with education on the financial implications of recycling and energy-reduction activities.
Share with local media and look out for awards and grants that may be available.
Harvest the benefits of being a sustainable restaurant…
Sharing your sustainability activities ‘changes the conversation’ to something more genuine and original, instead of endless boasts about great food and coffee. It’s also something that your competitors aren’t talking about – you now own this space.
Use this new and genuine story to attract staff – business with a conscience is what many are looking for, but they are hard to find. Make sure to include information or links on your website’s Employment Page.
You will also be saving money as you use less water and power, need less packaging and cut kitchen waste with more careful preparation.
It’s time to tell a new and very genuine story – it’s been waiting there for you! Start by talking with your staff and work with them on the next positive steps. Record what’s happening and share with pride – customers are keen to hear more and will spread the word!
Want the Action Sheet ? Click Here
Restaurants and cafes don’t always have the best reputation for waste management and green commitment – we use a lot of power and create a lot of mess! But customers and staff are looking for evidence that you are a sustainable restaurant with an environmental commitment – they won’t give us a pass just because they like the coffee! They expect and hope for businesses to be ‘good corporate citizens’. This includes doing their bit to reduce waste and energy use and helping to control climate change.
Most of the moves you make to reduce waste, recycle and use less power, gas, and water make a lot of financial sense, reducing your cost of goods sold (COGS). When you promote this, you will also stand out from so many of your competitors who only promote pretty food and fancy drinks – there’s a much bigger story we need to tell!
The media is full of stories about climate change and the need for direct, local action to reverse it – you can be part of the good news rather than one of the problems. Many young staff have strong feelings about sustainability and over-use of resources – they’ve been learning about green action all through school! You can delight people with what you DO to be a sustainable restaurant. It can be a powerful part of word-of-mouth marketing. Most venues do have a good story to tell but aren’t very good at sharing it – we need to fix that!
Share the good news about your sustainability…
Find and count all your achievements – low-flow water taps, recycling cardboard waste, used oil recycling, bottles and cans recycled, green electricity scheme, low energy refrigeration, compostable drink cups, motion-sensor lighting, energy audits, tank water for gardening and what else? Create a special ‘green page’ on your website, with pictures and updates on what’s happening.
Keep taking photos and videos to share the stories – people are fascinated by ‘behind the scenes’ life in restaurants and cafes. Staff in action make great shots – tearing up cardboard boxes, crushing bottles, looking after the herb garden, checking energy meters and all the other sustainable activities you do. Make Reels and short videos on social media in a new series about ‘behind the scenes’.
Bring staff into the project – taking photos, counting recyclable material e.g. kg per month, working out before and after achievements with reduced waste schemes, tracking reductions in kitchen waste etc. Appoint one or two sustainability leaders to run the project, with education on the financial implications of recycling and energy-reduction activities.
Share with local media and look out for awards and grants that may be available.
Harvest the benefits of being a sustainable restaurant…
Sharing your sustainability activities ‘changes the conversation’ to something more genuine and original, instead of endless boasts about great food and coffee. It’s also something that your competitors aren’t talking about – you now own this space.
Use this new and genuine story to attract staff – business with a conscience is what many are looking for, but they are hard to find. Make sure to include information or links on your website’s Employment Page.
You will also be saving money as you use less water and power, need less packaging and cut kitchen waste with more careful preparation.
It’s time to tell a new and very genuine story – it’s been waiting there for you! Start by talking with your staff and work with them on the next positive steps. Record what’s happening and share with pride – customers are keen to hear more and will spread the word!
See also 6 New Jobs to Cut Costs and Boost Sales and also our Guide to Reducing Your Water Bill.
Want to get some 1 on 1 help? Talk to one of our coaches
Check the other useful blog posts on the Foodie Coaches website…