You're a restaurant owner and you want to do something for our planet? Great! Today, healthy and responsible eating is no longer an option, it's a necessity. And the real difference lies in your kitchen.
Here are 8 essential tips for becoming a committed, eco-responsible restaurateur.
- Giving food a second life: As a restaurateur, you have a crucial role to play. Every day, unsold food can become a real headache. But rather than throwing them away, why not donate them to food associations? Apps like Too Good To Go, Karma and Olio can put you in touch with consumers who are looking to reduce their ecological impact. By giving your food a second life, you reduce waste and improve your brand image. It's a win-win situation, enabling you to play an active part in the fight against waste, while attracting new customers who are sensitive to these issues.
2Fighting food waste: Food waste is a major scourge. As a restaurateur, you can take action on several fronts. First of all, optimize your stocks according to your actual footfall. This will enable you to order just what you need, thus reducing waste. Secondly, ask your customers and listen to their opinions. Their feedback is invaluable for adjusting your quantities and avoiding surpluses. Finally, think about recycling. The "doggy bag" is a simple but effective solution, and in fact has been mandatory since July 1, 2021. You can also transform unsold products into by-products, such as jars for sale. In addition to reducing waste, these actions will help you stand out from the crowd and create a unique customer experience.
3. Online booking, a lever for responsibility: Technology is your ally in your eco-responsible approach. Our online reservation application can have a significant impact by enabling you to better anticipate your patronage, thus optimizing your purchases and reducing waste. It's a smart way of combining technology and environmental commitment, while making your customers more aware of the issues. By adopting this type of solution, you show that you are a modern restaurateur, aware of the challenges of our time.
4. Reduce pressure on employees thanks to digital technology: Technology isn't just about improving the customer experience, it's also a great way to take the pressure off your team. The use of digital tools, such as digital menus via QR Codemenus, simplifies service and reduces physical contact, which is particularly valuable in today's healthcare environment. The same goes for payment by QR Code enables faster table rotation, optimizing your space and time. These digital tools enable you to delegate certain tasks and focus your efforts and those of your team on what really matters: offering an unforgettable culinary experience.
5. Create menus in harmony with supplies: The creation of your menus must be closely linked to your supplies. A short, flexible menu, adapted to the seasons and producers' availability, is a sign of freshness and quality. This allows you to reduce waste and ensure that every ingredient is used optimally. Careful sourcing: Your choice of suppliers is crucial. Give preference to labelled products or find out about production practices. Sourcing directly from producers guarantees greater transparency for your customers. Don't hesitate to ask for detailed information on the origin and production methods of your ingredients. Fresh, local and seasonal products are highly appreciated by consumers.
6. Communicate your commitments: Communication is essential. Share your actions and values on your social networks, your menu and your website. Tomorrow's restaurant will be the one that meets the following challenges: transparency, a plant-based offer, respect for the seasons, and caring team management. Make your approach known so that your customers understand and share your convictions.
7. Opt for local, responsible water: Choosing more environmentally-friendly water is a responsible move. Local micro-filtered water fountains are an excellent alternative to plastic bottles. They reduce the environmental impact of transporting and packaging water. By offering micro-filtered water, you're helping to protect the environment while providing quality water to your customers.
8. The crucial importance of hygiene in catering: In the catering sector, hygiene is not only a regulatory requirement, but also central to the reputation and success of your establishment. In accordance with HACCPstandards, every restaurant must implement strict procedures to guarantee food safety. These include regular monitoring of food storage temperature, compliance with cleaning and disinfection standards, proper waste management, and ongoing staff training in good hygiene practices.
By adopting these practices, you become a major player in the transformation of the foodservice sector. Every action counts in building a more sustainable and responsible future. Together, let's make tomorrow's restaurant a place of conviviality and commitment to our planet!
