Jonathan Birch is Creative Director at the SEO and digital marketing agency Glass Digital. With eight years' worth of industry experience, he knows a thing or two about devising the perfect marketing campaign for a particular business. Here, he shares his expert tips for promoting eco-friendly hospitality businesses.
As an experienced supplier operating within the hospitality industry, what are the 5 biggest challenges that I face in my role? I suspect if you asked various other suppliers this question you would get a broad range of suggestions.
Research suggests that many diners are citing sustainability as the deciding factor in which restaurant they choose to dine, why do you think restaurants should become more sustainable?
I have personal experience in waste management for 7 years at Commercial Recycling and New Earth Solutions in Dorset...
Nowadays, customers don't find out about restaurants by just walking on the streets or by word of mouth.
Creating a menu is far more complicated than many restaurateurs realize. It's a lot more than just listing food and beverage items and sticking a price on it. If you know how to design and engineer a great menu, you can be sure that it will be an excellent sales tool.
Over the past 25 years, I have had several different job roles in the food industry, which have varied in hours, shift patterns and expectation.
Recently, I spent some time in my beloved Spain, in the city of Bilbao in particular. During my stay, I was delighted to see the hotel I had booked did not offer single-use toiletries - I was thrilled. I know for most people this might be a silly thing to get excited about, but when you work in the world of environmentalism, and you see the figures I see in a weekly basis, regarding discarded mini toiletries, this is a big thing.
In one of my previous blogs, I mentioned that the main factor that always influences and encourages consumer patronage is the quality and consistency of a restaurant's food.