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?
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.
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.
I struggled with this topic, and how to put into words such a vast and ever-growing discussion. So I turned to Greta. As in Thunberg. The young woman making a lot of noise about the way previous generations have turned a blind eye or not done enough to save our beloved planet.
What can you do to get guests to keep coming back? Hopefully, we all know that it's less expensive to keep a guest than to get a new guest? And, loyal customers are more likely to have a higher spend per head.
Staff Turnover is an important discussion for me; I wrote my dissertation on the subject (and gained myself a nice 2:1- just to throw that in there).
Empty tables - there is nothing more detrimental to a business that relies solely on its guests sitting in a chair ordering food and drink.