Sustainability in the small restaurant is a byproduct of creativity, education and training.

The first and most obvious step toward sustainability for the small, or new restaurant operation is to cut waste as a standard method of operation. One easy way to do this is to buy normal, table-service items in bulk. Gone would be those annoying paper packets of sugar, salt or pepper, replaced by relatively inexpensive sugar, salt and pepper shakers. Additionally, condiments can be individually served in ramekins from bulk containers cutting the cost of such items, while adding an element of customization to the service. Even water can be individually served on request of the patron thus reducing the amount of water that may have merely been served before, then discarded when the patron has left the restaurant.

Sustainability is a process of education, training and creative thought. It is not a magic goal, but a a goal attainable for the large and small restaurant by taking those first small steps toward efficiency.

Key Takeaways:

• Sustainability is often associated with high ticket items, like LED lights and high efficiency faucets.
• There are budget-friendly ways to be sustainable, however, like buying items, like sugar and other condiments, in bulk.
• Buying whole meats that you break down and use completely, as in putting bones into soup, is another way to be sustainable.

“Instead of recycling (or throwing away) those old paper menus, give them a second life as doilies!”

Read more: http://blog.etundra.com/going-green/sustainability-youre-budget/

Of the 3 million people with Celiac Disease in the United States, only about 5% are aware they have it. Celiac disease causes digestive upset when grains are consumed due to the protein gluten. Increasingly, restaurants are serving gluten free dishes to cater to individuals. The result is a higher return rate of consumers looking for food that fits their needs.

These 5 tips will ensure your gluten free guests walk away happy.

Take this disease seriously. Gluten free is not just some fad, and eating a gluten free diet can alleviate health issues.

If a guest asks about gluten and you don’t know the answer then offer to find out by asking the cook or a manager.

Have procedures in place to prevent cross contamination.

Always sanitize before preparing a gluten free meal so you are certain no grains come into contact with the dish.

Train your staff so they are able to make menu suggestions to guests who are gluten free.

Key Takeaways:

• May is Celiac Awareness Month, designed to spotlight the autoimmune disease, which can damage the small intestine.
• It’s estimated that while as many as three million Americans have Celiac Disease, only about 5 percent know it.
• Restaurant proprietors should be aware of how serious Celiac Disease is and take requests for gluten-free alternatives seriously.

“Even if you just cleaned and sanitized your prep area and equipment, take precautions and do it again.”

Read more: https://www.restaurantnewsresource.com/article94569.html