From zero-waste operators with their own farms to fast-food chains putting vegan options on the menu for the first time, sustainable businesses are on a sliding scale
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Most operators today are preoccupied with boosting traffic numbers, as consumers become choosier spenders. In an inflationary environment, operators can respond by offering discounts or filling a robust LTO calendar, but there may be another option that appeals to potential guests.
Restaurants can invest in sustainability practices.
According to the National Restaurant Association, sustainability and local sourcing is the No. 1 consumer macrotrend heading into 2025. An operator that practices eco-friendly operations could attract more consumers especially in the younger Gen Z or millennial demographics.
For many operators, however, going green gets pushed down the priority list, because of fears of added expenses. While it’s true that eco-friendly alternatives to plastic straws and packaging cost more up front, and organic food is not exactly cheap, these are not the only sustainable steps an operator can take.
“If I tell a restaurant, ‘Don't do anything with energy, water, and waste; just invest in organic ingredients and [sustainable] packaging,’ then there's a good chance it's going to cost more,” said Michael Oshman, CEO of the Green Restaurant Association. “But if we take a holistic, comprehensive approach, then restaurants can absolutely save money, and they do. Restaurants that make bad business decisions don't survive. … If you look at the restaurant that's doing nothing [environmentally] and his neighbor is using less energy, less water, and saving on his waste bills, then the second one is winning.”
Here's how to get started on sustainability in a way that doesn’t break the bank, and a look at three restaurants doing it well.
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