Sustainable Business: Tips for an Aspiring Restauranteur


Forward-thinking food fanatics everywhere are constantly searching for new ways to create delicious meals, socially responsible catering companies, and eco-friendly restaurants.

Sustainable farming methods have long been sought after by environmentally-conscious suppliers in an effort to help replenish the natural environment.

If you happen to possess an innate love of the culinary world and wish to start a business of your very own that strives to make a meaningful distance, here are some important tips you may wish to consider on your journey to the very top.

Put the Hours In

Most chefs will no doubt be able to tell you a story about a time when they worked in the blistering kitchen heat for as many hours as the day has to offer.

To be a restauranteur, it is probably for the best that you too put the hours in on the frontline, developing a feel for the frantic, the efficient, and the passionate kitchen workers of the world.

The first-hand experience will be able to give you a specific insight as to how kitchens operate and the unique talent that drives a successful restaurant.

Source Reliable Suppliers

Sourcing reliable suppliers who can offer you the delicious ingredients you need and whose values align with your own, is a great way of starting to build up the strength of your working relationship.

Oil and More are a fantastic example of tried-and-true suppliers that offer a combination of both quality and quantity.

Grow Your Own Ingredients

By growing your own produce, you can not only account for the sustainability of the methods, but you can offer your customers a unique experience in your organic, original menu.

Organic farming is practiced throughout South Africa and appreciated by a host of restaurants, so opting for this type of sustainable consumption may indeed prove to be a hit with the modern consumer.

Reduce Wastage

Food wastage is perhaps the bane of many a restaurant the world over, and serves to provide many negative consequences if left unaccounted for.

Food wastage is exceptionally harmful to the environment, especially when considering the number of resources that goes into making the product in the first place, such as labor and time.

Adhering to a first in and first out system is crucial in reducing food wastage and keeping a keen eye on your inventory levels.

You may even wish to integrate software into your management infrastructure in order to stay on top your daily kitchen requirements. Date labels are also a must for any busy kitchen, as they can help you to remember which ingredients need to be used first, without risk of utilizing out of date produce.

Use the Entire Product

Throwing away cuttings and leftovers can greatly increase the amount of food you waste throughout the day, so making sure to use the whole product is a good way to combat this.

For example, many excess vegetables and carcasses can be boiled down into a delicious soup, or you could even think about reducing your portion sizes.

By promoting an environment of eco-friendly practices and keeping your staff updated and aware of your values, you can truly start to maintain your environmentally conscious restaurant business.





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