Restaurant owners would create menus on what they like to offer and what the guests would like to order in the past. The main thing to be considered is that the foods are handled well and tasted good. However, many customers now also consider where the ingredients come from and whether the restaurant handles their ingredients responsibly.
Sustainability has become an important concern today, and many restaurant leaders have made this a top priority in their restaurant management. However, moving the direction toward a more sustainable approach is not a one night process.
For restaurant leaders, here are the five most important things to do to build a sustainable restaurant.
To achieve this, restaurant owners need to instill the principle of customer obsession and communicate the vision and mission of the restaurant to all staff. When the restaurant owners and all staff are on the same page, it will be easier to reach the goal as every staff understands what they must do to achieve it.
Directing a restaurant towards a more sustainable approach does not only mean changing the approach of your menu. It also means you need to step back and take a look at your restaurant as a whole. Ask yourself whether the whole part of your restaurant reflects sustainability.
To handle food wastage issues, restaurants need to maintain inventory and monitor food waste. This can be done by stocking the ingredients by order of stock date. Another method is by conducting an audit at the end of a shift to see how much food is wasted daily.
For many restaurant owners, sometimes buying equipment is a dilemma. Should restaurant owners buy cheap or sophisticated equipment for their restaurants?
When talking about making a sustainable restaurant, owners should think about this aspect as well. Buying cheap equipment that will need to be replaced sooner will only create more waste and cost a lot. This is certainly not sustainable despite its lower cost compared to the more energy-efficient equipment.
The use of data-driven technology will certainly help restaurants in facilitating operations and achieving sustainability. A tracking system is a valuable tool to monitor stock or inventory. With this tool, restaurants can maintain their stocks' quality and quantity consistently.
Another great tool to implement is a digital checklist that can be used to simplify company audits and generate data. This tool can transform the data into insights for restaurant development, which will help owners understand how far they are to build a sustainable restaurant.
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