Waste free. Plastic free. Gluten free. It’s a good thing that customers don’t expect the bill to be free also. Keeping up with the times at your restaurant means meeting the demands of more discerning consumers. Today, we will focus on one particular way to do this – by reducing waste.
- Cutlery – Most establishments are using regular tableware as opposed to plastic cutlery. However, you have to be careful that you are not introducing disposable waste in other ways. For example, placing your cocktail garnish on a little plastic sword may be viewed as unnecessary waste by conscientious guests.
- Napkins – Paper napkins are out, and reusable cloth napkins are in. It’s a good thing too. Paper napkins were probably costing your business a fortune, and guests are usually just wasting them, asking for extra and then leaving them on the table.
- Straws – Plastic straws have basically become anathema. The problem is that a lot of guests have sensory issues with paper straws, so be sure to mention the change before providing them. Some diners may decide just to drink from the glass.
- Dispensers – If you have some sort of condiment at the table, be sure it is in a refillable dispenser and not a disposable bottle. You’ll save money by purchasing or producing your condiments in bulk anyway.