“What can you do to decrease your waste while improving your bottom line?”
It’s an important question all restaurateurs should consider, and it was the central theme that defined the HORESTA 2019 trade show in Copenhagen – an event that brought together restaurant, hotel, and tourism experts from across the Nordic region.
Oracle Food and Beverage and Oracle Hospitality jointly attended the November conference, which championed creating sustainable change. We’re excited to share the following tips from the event to better your business opportunities and our environment:
1) Eliminating single-use plastics
Catherine Dolto, Vice President of Global Corporate Responsibility at IHG, discussed the removal of single-use toiletries from IHG’s hotel bathrooms. Although the company was initially hesitant to tackle such an initiative, it has received a wave of positive feedback from guests and will continue to go green across all properties.
For restaurateurs, several actions can be taken to reduce single-use plastics: condiments can be purchased in bulk and placed in reusable dispensers; fresh vegetables can be stored in reusable crates rather than plastic wrap; and plastic bottles can be replaced with glass or can alternatives.
2) Reducing restaurant food waste
Some food waste is inevitable, but limiting it as much as possible is key when creating a sustainable kitchen – not to mention protecting your bottom line. A restaurant POS system combined with restaurant inventory management that can record “produce in and produce out” of the kitchen will highlight what is generating the highest waste and allow you to make fundamental changes.
3) Getting smarter about water
Water is the most valuable resource on earth. You can do your part by making sure appliances are working at their optimum levels, faucets and pipes are leak free, and increase employee awareness of water use when washing dishes, scrubbing floors or wiping tables. Use only what is needed.
The city of Copenhagen is filled with bicycles used by students, commuters and shoppers alike and is ranked as one of the cleanest cities in Europe. It was an ideal location for an event focused on new thinking and practices for the hospitality industry to make a real impact on the environment.