One of the biggest restaurant industry stories – and challenges – of 2019 was about sustainability. Even brands that had taken the initiative to invest in compostable, eco-friendly packaging were surprised to learn that these materials were still ending up in landfills. Blue Bottle Coffee, which operates coffee cafés across the U.S. and parts of Asia, is one such business, and it is handling the problem in a way that’s worth watching if you’d like to improve your record (and story) when it comes to sustainability. Blue Bottle Coffee’s CEO, Bryan Meehan, recently announced that since discovering that too many of its 100 percent compostable, bioplastic cups and straws were ending up in landfills, the company created a policy that by the end of 2020, all of its U.S. cafés will be zero waste. (According to Zero Waste International Alliance’s definition, this means that at least 90 percent of the operation’s waste will be diverted from landfills.) The company is also testing out a program in the San Francisco Bay area to eliminate single-use cups – until now the company has gone through 12 million single-use cups annually in its U.S. cafés alone. Meehan also pushes a commitment to not only recycle but to reduce and reuse – and tells stories about his family’s efforts in these areas. He readily admits that it’s not an easy, inexpensive or convenient undertaking to make similar changes at Blue Bottle. He says on the company’s blog, “a commitment to reuse will wreak havoc on every aspect of our pilot cafe’s operations. We expect to lose some business.” But by taking an extreme stand and being open with consumers about its plans, the company also stands to increase its relevance – and win business in the process.
If you think restaurant delivery is big now, there is more to come: The NPD Group said in 2019 that restaurant digital orders have grown at an average annual rate of 23 percent since 2013 and will triple in volume by the end of 2020. At the same time, consumers have yet to commit to one third-party delivery provider, so they are willing to accept promotions from the many companies angling for their business. If you offer delivery or are considering it, now is a good time to see how providing it through your own digital platform might work for you. Nation’s Restaurant News expects more brands to take this route in 2020 in an effort to build more permanent relationships with customers – all while maintaining control of data and avoiding third-party delivery fees. Physical restaurant structures are continuing to change as well, with more restaurants not just creating separate prep lines and pick-up windows, but investing in virtual kitchens and other satellite facilities in close proximity to delivery customers in an effort to compete for business. In fact, Michael Schaefer, Euromonitor global lead for food and beverage, recently told Restaurant Dive that virtual kitchens and drop-off points will be crucial to compete in the future of delivery.
As waste management continues to be a top priority for restaurant operators, news headlines appear every day about new technologies that can give companies in the food supply chain a leg up. In recent weeks, edible coatings and stickers for produce, as well as sachets that can be packed in crates of fruit, have all made news for their potential to significantly prolong the shelf life of produce and other fresh foods. Your suppliers will no doubt be adopting such technologies in an effort to compete in the marketplace, but there are a number of steps you can take right now in your business to make sure you’re making best use of the fresh products you buy. As Restaurant Owner & Manager advises, follow the first in, first out rule by adding a use-by date to new products you receive and then placing them behind older products in storage. Store food in airtight containers to help protect the hygiene of your products and minimize the potential for cross-contamination. Keep meat on the bottom shelf of your refrigerator. Ensure proper temperatures in both your refrigerator (40˚F or lower) and freezer (0˚F or lower) and have employees check those temperatures regularly. Finally, store food without overloading your storage areas and clean your shelving, equipment and storage units daily to prevent the buildup of contamination.
The single-use plastic toys that have long been associated with children’s meals at brands including Burger King and McDonald’s could soon be part of restaurant history. As the New York Times reported recently, Burger King has pledged to eliminate all non-biodegradable toys in its restaurants worldwide by 2025, and efforts are already underway in Britain to collect old toys from customers, then melt and recycle them into playground equipment and tray tables. While McDonald’s hasn’t gone that far as yet, it has scaled back its distribution of plastic toys in markets beyond the U.S. and has also launched an effort to reduce the impact of its toys. When you look at your brand, are there areas where you could be more environmentally friendly – with both your children’s meal giveaways and beyond? J. Ottman Consulting, an environmentally focused marketing firm, runs a community website called WeHateToWaste.com, where consumers can weigh in on how restaurants can adjust their practices to minimize waste and enhance their brand as it relates to the environment. For one, consumers see oversized portions as a waste and appreciate flexible (or shareable) portion choices and prices, which can also help broaden the appeal of a dish to seniors or other guests who are watching their diets or aren’t looking for large servings. Next, rethink any all-you-can-eat branding, which makes waste inevitable. If and when guests ask to take food home, make it easy for them by offering eco-friendly packaging that also includes instructions for reheating leftovers and keeping them fresh – or incentivize those who take the initiative to bring their own to-go containers. Your efforts may play a role in their decision to choose your restaurant over another.
The investment bank UBS recently called online food delivery “a mega trend that looks to grow tenfold over the next decade.” As the demand for off-premise food continues to boom, many operators have treated it as a must-have – even if it means losing profits and the ability to market directly to customers. But increasingly, operators are embracing more of a hybrid delivery strategy, which may appeal to those who don’t want to miss out on the business opportunities that delivery can provide but do want to maintain control over key aspects of it. As Restaurant Dive reports, there are several ways to create a hybrid delivery strategy that meshes with your key sales priorities – and a growing number of providers are accommodating them. Concerned about quality control or ensuring you meet delivery time targets? Having third-party providers process orders and keeping drivers in-house may be your best route. Not sure of your best path to delivery – or want to build a temporary bridge that holds you until you’re ready to provide in-house delivery down the line? The Greek chain Taziki’s is testing both delivery with its own drivers and third-party delivery through Waitr (which offered a path to integrating into its system and allowed the restaurant to continue marketing to its customers directly). Corner Bakery, in yet another variation, relies on its own fleet for larger catering orders but third parties for the delivery of individual orders. Receiving orders directly via your website or app (while retaining your customers’ information) and then farming them out to third parties for delivery may also be an option in your area. Olo is one such provider. Above all, research your customer base and available providers to best understand what your customers value versus what you and third parties can offer – and what you do best.
Food packaging technology is evolving so fast that it’s making plastic cutlery seem almost quaint. A startup called Planeteer LLC, for example, has taken on the challenge of packaging waste and developed a variety of cutlery that isn’t merely compostable but also edible. The company has created a spoon that it promises will hold its shape for 25 minutes in hot soup and 50 minutes in a cold dessert, The Spoon reports. Planeteer cofounder Dinesh Tadepalli said it is vegan, all-natural, rich in protein and composts in days if not consumed. The company will be presenting its product at the Smart Kitchen Summit’s Future Food Competition in October.
This fall, a sweeping bill is likely going to be introduced in Congress that will ban many single-use plastics, set recycling targets and require deposits for beverage containers, the National Restaurant Association reports. In response to the legislation, the association’s food and sustainability director has emphasized the lack of existing national infrastructure to support such a ban – and the stress that could cause businesses forced to comply. Regardless of whether the legislation passes, the global climate activism on display in recent weeks is a sign that the issue of how restaurants manage their packaging waste (and the need for restaurants to understand new packaging technologies) isn’t going away. If you’re looking for ways to improve your practices, the Food Packaging Institute is working with its members, foodservice operators and other entities to share packaging options and has also developed a strategic sourcing guide to help restaurants identify new suppliers.
Much like how once-ubiquitous plastic grocery bags are now becoming obsolete, could food delivery packaging be following suit? There are signs pointing in that direction. The global food delivery company Deliveroo is partnering with the environmental group RETURNR to enable its customers in Australia to order their delivered food in reusable containers, according to a report in The Food People. For a $6 fee, customers can receive their food in a reusable stainless-steel container that can be returned to participating locations for a refund.
If you’ve ever experienced the disappointment of ordering French fries or a salad for delivery only to receive them in limp, soggy form once they’ve been packaged and transported to you, Bill Birgen feels your pain. A popular speaker at last year’s Smart Kitchen Summit and winner of the SKS Startup Showcase, Birgin has developed technology designed to manage the condensation that can collect in delivery packaging and make certain foods unpalatable as a result. The goal of the packaging, dubbed the SAVR-pak, is to both improve food quality and reduce food waste. While it’s still early, the Spoon reports that the SAVR-pak has gotten the attention of Deliveroo, who has placed a purchase order, as well as a number of resorts.