Dozens of international media titles across William Reed publishing are joining forces to raise the profile, positives and the pressures of green thinking within the global food and drink sector across September. Share your thoughts on this anonymous, pulse check poll.
Few would argue that pubs are a tough business, one must be resilient and smart with costs, serve great food and drink and bring joy to your team and guests, and do that 365 days a year, 15 hours a day.
Like those plate-spinning circus acts, the sheer number of plates we spin at the same time is huge. Just try listing them sometime. I always say the reason the pub business is tough is we spin more plates. We need more than 30 all spinning well enough to make pub feel good enough to visit again.
A focus on sustainable practices helps. I know it. And here’s why:
Sustainability does matter to guests – 70% say they actively try to lead an environmentally friendly lifestyle and 44% say it affects their choice of venue or pub (source: KAM Research).
Do the right thing
Remember how many are streaming their waste (the negative environmental impact of video streaming), choosing local produce, driving an EV. Consciously or unconsciously, we (or most of us) have accepted that everything being equal and within the limitations of our personal situation, we will do the right thing by the planet.
That translates into a lot of potential guests feeling better about the pub that is visibly doing sustainability stuff, versus the pub that shows no interest.
Even more importantly, the teams we employ show a lot more commitment and enthusiasm, when the publicans are doing the right thing in sustainability.
KAM Research shows 91% care and 41% may resign if we do nothing. And team engagement turns ordinary service into extraordinary hospitality. And gives you a proactive team that will strive harder to deliver service without waste. Give them that opportunity.
So, try out the things you are not doing yet. It could be by supporting local producers of meat or vegetables or products that reduce food miles and carbon impact. That’s great marketing to the local community, generating more sales and improving the sustainability of our bars and menus. Surely that’s an easy win?
Be willing to change
Plant-based menu items are popular and make sure those people who choose flexitarian or wholly plant-based diets can come you your place.
Some 12% are eating wholly plant based and half of the UK say they are eating less meat. It means almost every table may have someone asking for you to be willing to change. Can you afford to ignore this?
It could be waste reduction, plastic reduction, recycling second hand furniture, saving power or water, all of these actually make us more money AND contribute to a reduction in resource use. And the team will do it for you. What’s not to like?
It could be that being known as an enthusiast for sustainable food, drink and practices will gain you contacts and friends locally that bring new guests. There’s probably people meeting near you right now looking at all sorts of sustainable subjects. Look up ‘People, Planet, Pub’ for the type of thing that brings business.
Doing the right thing in sustainability builds teams, wins sales and lowers cost. It does help a lot of those plates spin well. And when the plates are spinning well, we have the opportunity to do what we do best. We bring joy to communities and guests, and that’s good for the soul as well as the wallet.
- Hamish Stoddart founded Peach Pubs and is coach, strategic adviser and non-exec to pubs and hospitality www.aftertheclouds.org
