Unlocking the Power of Sustainable Practices in Hospitality

Sustainability isn’t just the right thing to do, it’s good business. During MURTEC 2024, Anna Wolfe, Senior Editor, Hospitality Technology magazine, moderated a panel discussion between Brian Pearson, CTO, Mendocino Farms and Steve Muhlbaum, COO, Out West Restaurant Group. During their time on stage, Pearson and Muhlbaum discused how their brands are saving on energy costs, reducing waste, making smarter operating decisions and more -- all while boosting the bottom line. Highlighted here are several key points from this session.

• Sustainability isn’t always about fixing one thing 100 percent. Many times, it’s about fixing a lot of things 1 percent at a time and then seeing how those small incremental fixes compound over time.
• Sustainability is not just about doing good for the environment. It’s about doing good for the community. That community could be your guests, your employees, or the people who live and work around your restaurants.
• Whenever you’re doing anything within the restaurant, ask yourself: Is there a way I can be more thoughtful and integrate sustainable business practices? For example, instead of printing menus can I offer patrons QR codes? Instead of printing menu boards could I invest in digital signage? Instead of offering plastic cutlery for in-room dining, could I switch to metal? Instead of using plastic bags for to-go orders, could I offer paper and encourage diners to recycle it? Can I buy my produce from local vendors to reduce shipping CO2 emissions? These are all ideas Mendocino Farms has implemented.
  
  Related:  The Environmental Impact of Food Delivery
   
• Most restaurants in America aren’t housed in state-of-the-art buildings with brand new equipment. Restaurateurs usually put in what’s necessary and that’s it. So, dining rooms might not be insulated properly, refrigerators might be old and inefficient, etc. Capital investment is always going to be a challenge, but it’s usually obvious when a piece of equipment is about to die. Don’t just wait for it to die. Be proactive about replacing it earlier so that you can reap the benefits of more efficient equipment for a longer time.
• Out Restaurant Group invested in a product that is helping to reduce utility costs by 20-30 percent while also significantly improving the in-room dining experience for guests. It works by recycling the dining room air so that the HVAC unit doesn’t have to work so hard to heat or cool the air as it’s already almost at temperature. 
• When it comes to ideation for sustainability practices at your properties, get your team members involved, no matter what level they hold in the organization. Passionate team members come up with great ideas, motivate other employees to follow through, and help create loyal customers who are passionate about sustainability.
• Sustainable business practices often lead to an important byproduct: happiness among guests and employees.

More Great Content from MURTEC 2024

This is just one of the dozens of though-provoking sessions at MURTEC 2024.

• You don't want to miss the MURTEC 2024 keynote featuring Eleven Madison Park's Will Guidara, author of Unreasonable Hospitality, who shared his insights during Elevating Excellence: Eleven Madison Park's Pursuit of Hospitality Greatness.
• Industry Outlook with Dine Brands CEO John Peyton
• Unlocking the Power of Sustainable Practices in Hospitality
• At MURTEC 2024: How to Leverage Tech and AI to Increase AUV, Control Costs and Elevate Customer Experience
  Tech Titans Dish Out Insights During a Live Hospitality Hangout
• From the Boardroom to the Kitchen: How Tech is Shaping the Future of Restaurants
• Hospitality Technology Announces the 2024 Top Women and Rising Stars in Restaurant Technology Award Winners
   

Stay tuned for more great content from MURTEC 2024.