Within the quick-serve restaurant industry, the focus of restaurateurs has spread far beyond just the food and service. Discerning customers are also concerned about their impacts on the planet, and operators must keep in line or get left behind. Major points of focus include reduction of food waste, which is a huge issue from an environmental impact, as well as a budget-buster. Additionally, energy use and treatment of cooking oil are factors which wise QSR owners should keep in mind to stay green.

Key Takeaways:

• QSR operators always need to be on top of the newest trends, and a major one in 2018 is eco-friendliness.
• For starters, a major point of contention with customers is reduction of food waste.
• Moreover, cutting down on the amount of wasted food will go right to your bottom line, so everyone benefits.

“To hear Field Failing tell it, building a sustainable restaurant is more about the journey than it is about the destination.”

Read more: https://www.qsrmagazine.com/sustainability/what-it-means-go-green-2018