Sustainability is currently one of the most popular buzzwords within the bar industry. Customers and investors are also embracing this trend - consequently, bars that are incorporating environmentally friendly practices in their daily operations, have a strong competitive advantage today. Sustainable practices in your bar can attract a new wave of customers - younger generations like Millenials and Gen Z are more concerned and aware of sustainability and are willing to spend more money to support the good cause.
Reduce, reuse, recycle. You have probably heard about these sustainable principles before, but have you ever considered them as cost-effective strategies?
Prevention is key. Have you ever considered the short life span of garnishes? More often than never, pieces of fruit can add up and create a significant amount of waste. Considering glassware and other decorative elements to replace fresh fruit can save a great deal of money in the long term.
By reducing the amount of products and resources that you currently use, you can actually end up saving money to reinvest in sustainable products. Reducing your carbon footprint is key to having the greatest positive impact on the environment. . For example, have you ever considered the energy and water impact of your ice machines?. Simple steps like supplying locally can also make a great difference - on the environment, and the community you operate in.
A no brainer - most items can be reused over and over again. A win-win for the environment… and your pockets. Think about those empty wine bottles - water bottles anyone?
You can upcycle some ingredients like peels, rinds, skins and seeds as well. Instead of throwing away these items, you can turn them into products or ingredients that you would normally have to purchase.
Lots of fruit trims? Turn them into jams or chutney to accompany your dishes.
Some waste can be inevitable. But by properly recycling your waste, you can prevent waste from going to landfill whilst reducing your waste disposal costs.
Enthusiastic and motivated employees
One study by UCLA and the University of Paris-Dauphine found that employees at eco-friendly companies are 16 percent more productive than average. These staff members are more motivated, better trained and form more interpersonal relationships, which in turn increased efficiency. If you have your chefs working along with bartenders you can successfully cut down on waste within your bar and restaurant. If you can motivate your FOH and BOH staff members to adopt an environmentally-friendly mindset, you are ensuring your resources are used to their maximum potential.
Making the first steps towards becoming a more sustainable bar or restaurant will generate cost savings and happier customers.
Join the movement!