Are you a restaurant owner and want to take action for our planet? Great! Today, healthy and responsible plates are no longer an option, but a necessity. And it's in your kitchen that the real difference is made.
Here are 8 essential tips to become a committed and eco-responsible restaurant owner.
- Giving food a second life: As a restaurant owner, you have a crucial role to play. Every day, unsold items can become a real headache. But instead of throwing them away, why not donate them to food banks? Apps like Too Good To Go, Karma, Olio can connect you with consumers looking to reduce their environmental impact. By giving your food a second life, you reduce waste and improve your brand image. It's a win-win approach that allows you to actively participate in the fight against waste while attracting new customers who are sensitive to these issues.
2. Fight against food waste: Food waste is a major problem. As a restaurant owner, you can take action on several fronts. First, optimize your inventory based on your actual traffic. This will allow you to order just what you need, reducing waste. Then, ask your customers and listen to their opinions. Their feedback is valuable for adjusting your quantities and avoiding surpluses. Finally, think about recycling. The « doggy bag » is a simple but effective solution, and it has been mandatory since July 1, 2021. You can also transform unsold items into derivative products, such as jars for sale. These actions, in addition to reducing waste, will allow you to stand out and create a unique customer experience.
3. Online booking, a lever of responsibility: Technology is your ally in your eco-responsible approach. Our online booking application can have a significant impact by allowing you to better anticipate your traffic, thus optimizing your purchases and reducing waste. It's a smart way to combine technology and environmental commitment, while raising customer awareness of these issues. By adopting this type of solution, you show that you are a modern restaurant owner who is aware of the challenges of our time.
4. Reduce the pressure on employees thanks to digital technology: Technology is not only used to improve the customer experience, it is also an excellent way to relieve your team. The use of digital tools, such as digital menus via QR Code, simplifies service and reduces physical contact, which is particularly appreciated in the current health context. Similarly, payment at the table by QR Code allows for faster table turnover, thus optimizing your space and time. These digital tools allow 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 and flexible menu, adapted to the seasons and the availability of producers, is a sign of freshness and quality. This allows you to reduce waste and ensure that each ingredient is used optimally. Take care of supplies: The choice of your suppliers is essential. Give preference to labeled 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 method of production of your ingredients. Fresh, local and seasonal products are very popular with consumers.
6. Communicate your commitments: Communication is essential. Share your actions and values on your social networks, your menu, and your website. The restaurant of tomorrow is one that will be able to respond to the following challenges: transparency, plant-based offerings, 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 and responsible water: Choosing more ecological water is a responsible approach. On-site micro-filtered water fountains are an excellent alternative to plastic bottles. They reduce the environmental impact linked to the transport and packaging of water. By offering micro-filtered water, you contribute to the protection of the environment while offering quality water to your customers.
8. The crucial importance of hygiene in catering: In the catering sector, hygiene is not only a regulatory obligation, but also a central element of the reputation and success of your establishment. In accordance with HACCP standards, each restaurant must implement strict procedures to guarantee food safety. This includes regular monitoring of food storage temperatures, 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 catering sector. Every action counts to build a more sustainable and responsible future. Together, let's make the restaurant of tomorrow a place of conviviality and commitment to our planet!
