The farm to table trend is rapidly growing in popularity throughout the food service industry.
Restaurants who serve meals using local ingredients attract more customers and cut food costs. As the needs and wants of patrons change, restaurants must adapt and grow. Customers have an appetite for local flavor and want to connect with their food. The farm to fork movement was born from the idea that local is best. The movement benefits entire communities, bringing together local farms and restaurants to forge meaningful relationships. Not only does this mean your farm to table restaurant will be serving only the cleanest and healthiest foods, but your customers will be happy and satisfied.
You’re already running a healthcare center staffed with medical professionals.
Your caregivers and team members assist residents above and beyond the call of duty. So, how can you take the next step in healthcare excellence? To attract more residents, consider incorporating holistic health activities and programs to improve what’s already available at your facility.
Everyone loves outdoor dining in the summer, but outdoor dining can boost your traffic all year long.
Eating outdoors (aka “dining al fresco”) is one of the simple pleasures of the restaurant patron experience. Food tastes better and drinks go down easier in the fresh air. For restaurant owners in the Midwest facing winter weather, it’s tough to weigh the cost-to-benefit ratio of setting up a space for a few months out of the year. Yet, with some smart strategies, it’s possible to create a comfortable patio, diners will enjoy with or without cooperation from Mother Nature.
The benefits of a sustainable community will be noticeable to both your tenants and to you, as property owners/managers.
If you’re anything like us, you’re thinking about the future—about sustainability, responsibility and community. As an environmentally aware apartment/condo owner or manager, you’re doing your best to up your sustainable community and reduce your building’s carbon footprint.
What do you do with all that extra food you can’t use? Or better yet, what should you do with it?
Many big chain restaurants literally throw it all in the garbage. Food waste, glass, paper and other recyclables all tossed away, with little consideration for this trash’s value as a resource. People all over the country (and the world) are starving, yet the big corporate chain restaurants throw away hundreds of pounds of food a day.
Never forget that innovation is the key to success.
Whether you’re the owner of a restaurant or apartment building, or if you just want to be more environmentally conscientious, starting a rooftop garden provides tons of benefits for your business, your community, your building structure and the environment. Green roofs are increasingly becoming a popular concept for an overwhelmingly wide variety of reasons.
The benefits to building a green roof or on-site farm are clear.
If you run a local restaurant, chances are you’re looking to increase your profits while decreasing costs, draw in more customers and build local support from the residents in your neighborhood. Advertising is expensive and only goes so far. An exclusive, healthy and delicious menu is ideal, but the costs associated with this add up quickly.