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Jun. 14, 2020

Climate change is an increasingly important issue; as all these concerns will continue to rise, consumer habits will continue to change. Businesses that embrace more eco-friendly alternatives will do better and will become more popular.
The catering industry is responsible for millions of tonnes of foods wasted every year; at same time it is a consumer of a very large amount of energy.
Simple eco - friendly solutions and ways to improve food waste reduction and energy saving levels, are already a good starting point in tackling this issue:

▪ Total war on waste
Meat and dairy provide 18% of our calories and 37% of our protein but produce 60% of agriculture’s greenhouse gas emissions.
Adding 1 or 2 more vegetarian dishes helps in reducing the restaurant’s carbon footprint without impacting customers' habits or reducing the appeal of the restaurant's menu.

▪ Today customers are more aware than before about food waste handling
A noticeable percentage of diners confirm they care about how food waste is handled; they pay more attention to practices of interaction between restaurant and environment; this trend will continue in 2020 and beyond. 

▪ Food waste reduction improve profitability
Embracing initiatives like introducing smaller plates and waste tracking systems, is important in the war against food waste and gives a contribution to cost reduction; it is also a great business opportunity. Short-term and actionable goals can easily become a part of daily operations and produce results in a very short period of time in both food waste and cost reduction.
Chefs looking for more opportunities to utilize all of their inventory and discarding as little as possible during food preparation process, are already giving a high contribution to solving this problem; At same time consumers and saving benefits will reward the business. By categorizing waste in 3 different moments like purchasing patterns, preparation and serving, we can understand better a restaurant’s relationship with food waste.

▪ Waste analysis as good system to properly highlight gaps in the present situation
A simple daily spreadsheet is a great tool to highlight the waste quantity and how it is accumulated; it can help to measure the weights to get rid in, for instance, a month.

▪ Better quality of staff meals to avoid throwing away food
We all know that treating team members to a free meal it’s a win-win situation

▪ Well functioning equipment
Malfunctioning refrigerators or old and not properly maintained equipment increase food waste. By replacing equipment sooner or at least regularly checking on their performances, we can reduce food waste and at same time improve serving timeline and food quality.

▪ Buy local
Motor vehicles are big polluters, so cutting down on how product travel miles, from suppliers to the business, helps in saving money and in reducing the environmental impact. Just by switching to local farmers whenever possible, the restaurant will be able to drastically decrease the carbon footprint of the menu. Altough it is easy to understand how important are imported foods in the business, just buying as much locally-grown and seasonal produce as possible is already a great step forward.

▪ Lower your energy consumption
Having someone, among all team members, able to run daily energy consumption checks is a great system to highlight how much we can save in cost and how much we can benefit the environment.
Lights and equipment switched off when not in use, everything off at the end of service, appliances and equipment properly mantained for efficient performance, are fantastic ways to cut down on energy.
In addition it is very important to train everybody in the organization to follow the practices in place. Of course, low consumption lights help as well in reduction of energy consumption.

 

 

Jun. 10, 2020

▪ Concept Development

Every idea needs to be conceptualised, broken down into multiple parts and brought into life. Dining Vision studies the market and creates concepts that reflects menu's design, service style, dining room decor and style of food. 

▪ Operational Manuals:

An efficient operations manual gives clear directions regarding a smooth running of the business, so that associates and team members can perform their duties in the most efficient way. We wrote operations manuals for large restaurants chains and Hotels in Hong Kong, Singapore, Bali, Vietnam, Mongolia. Our manuals are tailor made and designed according to individual business’ needs and goals.

▪ Kitchen Design:

Dining Vision, as F&B concept developer and designer, presents a kitchen design based on the menu selection, kitchen plan development, equipment sourcing and installation coordination.

▪ Menu Engineering:

Menu development is a delicate and sometimes difficult process in the preopening stage. We assist in finding the right talents and the Chefs, then coordinate menu tasting sessions and present the final product after given a great deal of attention to costing, standard recipes, food presentation, selling price.

▪ Interior Design:

As our goal is crating concepts that are warm, classy and accommodating, we believe the interior is the first thing that captures eyes, even before the food is delivered to the table. Different ideas are presented in a 3D visual design proposal based on the vision and the budget of the client before calling into actions all stakeholders involved.

▪ Recruitment:

Poor customer service is the recipe for disaster in this business. In order to enhance guest's experience and therefore guarantee success, we put lots of efforts to find teams members with skills and experience matching expectations. With our tailor made job descriptions and operations manuals, we are confident to provide the right training for a proper operations follow up.

 

Useful Links:

Restaurant preopening services: Preopening

Business turnaround: Turnaround

Interim management services: Interim Management

Invest with us: Invest With Us

More info? Get In Touch!

DIning Vision offers reliable solutions in Southeast Asia, online or on site. You are entitled to a FREE 30 minutes consultation with our experts.  

 

Jun. 1, 2020

 

▪ Carry Reusables

To give a contribution for a plastic-free environment, it is important to carry a refillable water bottle instead of purchasing a disposable one. Is is equally important bringing our own toiletries, metal straws, reusable shopping bags and everything else can replace the use of plastic.

▪ Prevent Food Wastage

We shall order only the amount of food we are sure to finish. It is also a good idea not to join buffets and pack your own food to be taken away and not to be left as food waste.

▪ Pack Lighter

More weight on a plane means it burns more fuel, therefore greater carbon emissions.A good practice is carrying only the minimum luggage and the ‘most required’ articles.

▪ Save Paper

 Paper is used throughout the globe for sanitation, packaging, communication, documentation, and so on. To be eco-friendly responsible travellers, we should save paper (and trees) by arranging soft copies of tickets and other documents while travelling. A strong help can come from reading on iPads or digital tablets.

▪ Reduce Energy Use

Electricity production generates an enormous amount of emissions that polluting the air and affecting the climate. We shoild try to limiting energy use for protecting the environment. So, let's turn off the lights, AC and TV when wr leave hotel rooms.We can leave the ‘Do Not Disturb’ sign on the door before leaving to avoid the room to be vacuumed also when it is not necessary.

▪ Conserve Water

The water resources around the globe are already "hammered" because the over-use and wastage. We can help by taking shorter showers and turning off the taps while shampooing or shaving or brushing teeth. Hotel towels can be reused and washing clothes by ourselves, if needed, instead of giving them to the hotel laundry helps in reducing water as well.

▪ Use Public Transport

The primary reason why air quality is worsening at an alarming rate is the increased number of tourist vehicles. Let's take public transport when possible to facilitate a reduction in fuel emissions. If we rent cars, the choice should be for smaller model to reduce the impact on the environment. Whenever possible, exploring the destination on a bicycle or on foot is recommended not only because healthy practice but also to reduce the negative impact on the environment.

▪ Never Litter

To improve waste management qe should try not to litter and always follow the leave-no-trace rule, which is anything we carry in, we also carry out. Whenever possible let's recycle.

▪ Follow Rules

While travelling we shall follow the rules, as everydestination applies regulations to ensure the complete safety of the travellers as well as the environment.We need always to follow what the rules are as breaking them may not only lead to fines or severe punishment but also cause harm to the nature.

▪ Go for Eco-Friendly Options

We should choose eco-hotels that have sustainability like solar power, energy-efficient lighting, low-flow toilets, etc. Tour companies that help us follow the best environmental practices throughout the trip should be chosen as well. We need destinations that preserve their local ecosystems and promote sustainable amd responsible tourism.
All these changes are not as small as we think; to the contrary they can have a substantial impact on the big picture, allowing at same time to have a sustainable, healthy and environment-friendly travelling experience, a vacaction with a meaning.

 

May. 29, 2020

"Eating green” is not only adding salad and legumes into our diet; instead it means consuming healthier foods that benefit us and are less harmful to the environment to grow and produce. In general, sustainable agriculture is using practices intended to protect the environment, respect natural resources and maintain soil fertility. We eat green when we consume sustainably produced foods.

Here below some practices to consider:

1. Buy organic foods locally produced and whenever possible directly from the farm

In doing so we support our community and farms practicing sustainability. Food tastes better and at same time we give our contribution to sustainable agriculture for a greener and healthier planet.

2. Less meat consumption

If we could reduce our meat intake we would be able also to have a positive impact on the environment.
Livestock production specifically generates nearly a fifth of the world’s greenhouse gases.
We should purchase meat from ethically known sources. We should also check for labels and certifications such as “grass fed” and “organic”, for a more ethical and sustainable choice; in addition and whenever possible we should purchase meat from a local farmer.

3. Sustainable labels checking

Before just grabbing items to buy at the grocery store, we should consider checking how the food js produced and where it cames from. This will help determine if we are proper supporting a sustainable practice. Although it may take a little more time to spend at the store, with this simple initiative we help out the planet by choosing foods that allow us to to eat-green.

4. Reducing food waste

An estimated 30-40 percent of the food supply is wasted. Food-waste is the single largest component going into landfills; it quickly generates methane, a greenhouse gas with heat-trapping effects stronger than C02. In general food waste is the third largest source of methane.
There are many ways you to cut down on the food we do not eat.
Some restaurants recycle food waste as well as tissue paper and fruit peel by converting it into organic fertilizer, normally used for landscaping; non-potable water is also used for general washing and cleaning.

▪ Avoid over-buying stock
▪ Store food correctly
▪ Label food correctly
▪ Keep the stock inventory updated
▪ Keep a close eye on portion control
▪ Donate leftovers to a local charity

 

Useful links:

Restaurant preopening services: Preopening

Business turnaround: Turnaround

Interim management services: Interim Management

Invest with us: Invest With Us

More info? Get In Touch!

DIning Vision offers reliable solutions in Southeast Asia, online or on site. You are entitled to a FREE 30 minutes consultation with our experts.  

 

 

May. 27, 2020

Some of most important new trends that small restaurants are integrating in their operations are:

  • Localization
  • Social responsibility
  • Transparency

In contrast, large restaurant chains find more difficult to adhere 100% to sustainability trends but still find ways to embrace these already popular practices into their business.  

Localization

The “farm-to-table” concept, although not new, is gaining more popularity. Restaurants patrons want their food to be fresh and free of pesticides and additives.
In terms of food waste reduction, a one-location restaurant can follow sutainable practices easily because of the small scale of their purchasing.
Large restaurant operations can still purchase locally but the risk is of not meeting the price point; produce only grown in certain parts of the country, as well as meat and other essential ingredients, limit options for restaurant chains and large groups.
These restaurants can anyway still have a positive impact on the local economy by recycling food waste. In addition, a composting program where waste is diverted, supports local growers even if products are not purchased directly from the local source.

Social Responsibility

Social responsibility is gaining momentum as well. Occasional or loyal diners want to know that companies take care of their employees and also of the local communities where they are based and operate their businesses.
In general, social responsibility has so many aspects to consider that many large corporates find difficult to connect and be involved with the people around them.
The larger is the restaurants group, the tougher is establishing a connection to local communities.
One of the most direct initiatives regarding social responsibility for any restaurant operation is to implement policies for a reduction in food waste. Today diners are aware of this matter. For this reason food waste recycling programs are becoming popular to show social responsibility.
Taking bold actions to reduce food waste is an impactful practice a restaurant can adopt to become more socially responsible. Food donation programs are also becoming very popular for restaurants to be directly connected to  local communities. One matter that requires a high level of attention is that large restaurant operations are concerned of the liability issues associated with food donations; partnering with a company that understand the laws and protect businesses from liabilities is one way to solve the problem, as long as food is properly handled and the donation process is properly executed in all aspects regarding food safety.

Transparency

“Going green” just to increase sales and claiming to do something so important without a proper follow-through can translate in negative reviews and therefore in a complete failure. An important part of the journey is collecting data related to the programs, so that a business can share environmental goals with customers, online on social networks and on site with detailed information regarding the programs available for guests to read. This practice also helps in building loyalty simply by doing the right thing.
These trends are not always easy to adapt to, but they can provide an advantage over competitors.

In the end, these current trends will still be around in the coming years; they will become more and more standard practices as in addition also regulations will support curbing food waste. In doing the right thing for the environment, the brand also will benefit as it will incorporate trendy sustainable and eco-conscious practices.