Quick 'Green' Tips for Quick Service Restaurants

When it comes to going green, quick-service restaurants provide excellent venues for change. These restaurants are designed to be one-stop-shops for customers, but with that comes great opportunity for waste. The GRA’s advice is this: Don’t give anything away for free. You’ll pay for it, and so will the environment.

These tips will help your restaurant make small changes that will allow you to waste less while also saving resources — and your budget.

• Ask customers if they want utensils, napkins, and condiments rather than stocking the to-go bag with handfuls of each item. This will significantly cut back on the amount of disposable items you have to purchase and will reduce the excess waste going out of the restaurant.

• Offer a do-it-yourself bulk condiment station where customers can take what they need. You’ll save on ordering individual packets of ketchup and mustard.

• Use dispenser systems for straws and napkins in take-out areas rather than piling items on the counter or having staff hand guests what they think they’ll need. These dispensers often deter customers from taking more than necessary.

• Don’t serve drinks in single-use containers like bottles and cans. Use soda guns and beverages on tap whenever possible.

• Make sure napkins are made from 100% post-consumer recycled paper. Think about the thousands of napkins you go through each month … if those napkins are made from virgin paper, you’re worsening your environmental impact.