If you’re taking steps to reduce your restaurant’s waste and make your packaging more environmentally friendly, why not share the benefits with your guests? A study from Cone Communications about corporate social responsibility found that 88 percent of consumers are more likely to be loyal to a company that supports social or environmental issues. Similar proportions of guests say they trust such companies and would buy a product from them if given an opportunity. Upserve suggests some tips for building a positive image around your sustainability efforts, including offering a discount on the dishes you offer that have the lightest environmental impact (try assessing your ingredients with an eye toward how local they are or how much water or pesticides were used to grow them). If a guest brings his own container to pack up leftovers, offer a small discount or promotion. You can even host a recycling event, encouraging guests to drop off electronics or less-easily-recycled items and then recycling those items on their behalf. If you need to increase your operation’s sustainability efforts before you promote what you’re doing, QSR Magazine suggests you make space behind your restaurant for compost and recycling bins in addition to trash bins, as well as a cardboard baler that will allow you to condense the footprint of your boxes and have them collected at one time. Then work with your supplier to improve upon your packaging. Order compostable or biodegradable packaging and utensils, or if you have to order plastic, aim for only plastic No. 1 items, which are the most frequently recycled plastics. Finally, understand what can and cannot be recycled by your provider. You may be overlooking items —lightbulbs, batteries and printed menus, to name a few — that are recyclable.
Are your accounting practices still paper-heavy and technology-light? Automating your processing of invoices can unlock a number of real-time benefits for your business, according to a Restaurant Nuts report. For one, automating your invoices can help you capture data by line item and decrease the number of manual processes you must manage, which allows you to spend more time on other parts of your business. You can track inventory prices (in addition to your other bills) in real time, so you can make adjustments to your ingredients or menu pricing as soon as they’re needed and not have to play catch-up. The same goes for waste — an automated system can help you see what’s selling and what’s not so you have a better handle on the supplies you need, and if you ever have to reject a shipment, you can make sure you keep on top of any credit given to you by a vendor.
What’s your challenge? Whether you need help developing recipes and concepts, analyzing food costs, fine-tuning purchasing, planning a marketing campaign or managing another aspect of your business, we can provide guidance tailored to your needs. Contact Team Four at firstname.lastname@example.org or 888-891-3103 for more information.
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