Green Dining Net Blog

Fairmont Princess Takes 5 Cars Off the Road

I doubt the Princess really understood the difference their waste oil contribution would make when they agreed to work with Green Dining Network, yet in less than a year, their environmental decision affected our Arizona air quality by essentially taking five cars off the road for one year....and that's not all.  

What separates the Fairmont Princess from mainstream is their recognition of the value of creating a "green" team mindset and integrating these values as a celebratory rally of the troops. Raising awareness and utilizing green initiatives to strengthen their internal team culture identifies the Fairmont Princess as taking a pivotal role in educating and supporting the importance of every individual action.  We can all make a significant difference with one small step.  Fairmont Princess appears to make a difference in many ways, helping to clean our air and creating an internal culture that is positive, proactive and empowering! 

*In the first 10 months of 2009, Fairmont Princess has recycled over 212,700 pounds of solid wastes. As a result of plumbing redesign, they have lowered water consumption by 15%.  Fairmont Hotels and Resorts are involved with several conservation efforts including their own, "Green Partnership", "Eco Meet", World Wildlife Fund, and the Energy Star Program. 

Good Morning Arizona Highlights Modern Steak

Great to see one of our locations hitting the news, but focusing on the luxurious women's room and Kobe Dog is just the beginning.  How about taking a look at how Fox Restaurant Concepts has signed on Green with their first location in the Valley being Modern Steak. 

EatersAZ is a site that focuses on the latest gossip and action in the restaurant scene, but can we go beyond focusing on the "Vegas feel" of the location?  It's a huge facility that has an incredible menu of eclectic fares AND all of their recycled oil goes to producing biodiesel for Arizona!  Can we dig a little deeper?  It's not only about what Modern Steak is to our restaurant community, it can also be what it's giving back to Arizona!!    

"Putting Off the Ritz"

What do you have when you combine Andrew Freeman & Co.'s 2010 Trend Watch List with environmentally conscious Food and Beverage?  Green focused Chefs!  Established by a leading hospitality and restaurant consulting firm, the 2010 listing is in its third year of depicting industry standards and market trends.  "Putting Off the Ritz - Keep it simple!" is the key direction. From linens, menu, and ambiance, less is more! Of course, keeping it simple isn't always easy. Take a local chef who has recently made the 40 Chefs Under 40 list nominated through MMN.com.  Mother Nature Network featured 40 chefs who are stepping up to integrate environmentally responsible and healthy living choices into their menu offerings. 

Our own Greg LaPrad was the only Arizona feature.  At 27, this chef/owner of Quiessence is committed to seasonal, local and organic produce.  This sustainable focus carries a demand of approximately 80 purveyors to satisfy. Simple, fresh and tasty; it carries a message that simple isn't just "in", it's responsible action, and....it's delicious!

Not All Biodiesel is the Same

The question is not ethanol (derived from corn or sugar cane) or biodiesel, biodiesel can be made from agricultural products such as palm oil, soybeans, and in the case of Europe, rapeseed.   There are several key factors when considering biodiesel and carbon.  For example, researchers used to agree that farm-grown fuels would cut emissions based on soaking up carbon while growing, what wasn't specified was how much and if the displaced vegetation would increase carbon absorption.  

Indonesia destroyed so many of its lush forests and peat lands to grow palm oil for the European biodiesel market that it ranks third among the world's top carbon emitters.  This fact doesn't even touch upon how the food chain was impacted.  

It's not enough to say biodiesel, what separates the potential possibilities brings into consideration the effects on the food chain, the impact of the vegetation being grown and displaced, and how farming demands affect global balance.

Biodiesel produced from agricultural waste and trash require no land!  And for the entrepreneur that is looking for a powerful way to impact our environment AND bring a new fuel option forward, biodiesel produced from recycled waste vegetable oil presents an opportunity for a profitable business. 

Biodiesel fuels are not all the same, there are options that can powerfully impact our environment and present a growing industry, and choices that are less than beneficial.  The key is in understanding those differences and creating greater awareness.

Years in Business Doesn't Mean You're the Best!

What do US Airways, Sharper Image, Old Country Buffet, Tully's Coffee, Linux Beacon, Atkins Diet Co. have in common? Bankruptcy!  Some of which have closed their doors even though they were around for over a decade. Does the amount of time in business ensure success?  Does it indicate that the executive team is in touch with what the customer wants, or has a business model that is profitable and valued by the consumer?

If every hotel in Vegas shared the same pricing, I doubt that any person would choose to stay at a facility that was built in the 70's and hasn't been remodeled or upgraded with value adds. 

So why would it matter that an oil recycler or grease trap cleaner has been in business for 15 years?  It doesn't correspond to quality, consistency, reliability or value. And it certainly doesn't ensure that because a business has been around, their doors won't shut.  

I'll agree that the oil waste business has attracted many a fly by night visionary that couldn't follow through, and am well aware that many businesses have been negatively effected by their demise. What is the risk an organization is taking by providing an opportunity for business to a younger company?  Let's face it, this is recycled oil and grease traps, it's not that complicated!  Weighing the strengths: monetary gain, peace of mind in the vendor's quality of service, and branding alignment.  These are all valuable components. Branding alignment may not be immediately appreciated, however every opportunity to elicit public relations support is beneficial and provides cost effective marketing.  And let's face it, green is in!

Yes, we do provide press releases and initiate media contact.

What are the risks?  Inconvenience!  To have to take your time to deal with six other vendors wanting your business is annoying and takes your attention away from more pertinent issues, again...it's grease. Is your glass half filled?  Drink up, you've been given an opportunity to negotiate-make the tote pick up from the old vendor part of the contract, and a pressure wash of the containment area is always nice.  

Risk is always a factor, with any company and especially in this economy.  In this situation, it simply may be more apparent. So ask your vendor to provide you with a list of 5 names and contact information in the event you are caught off guard.  I'll even laminate the list and provide you with a magnet.  No worries here.  I'll just make updating your vendor listing part of our value add!

"WoW" Branding

Forbes Magazine recently posted an article on a hotel chain that clarifies that they are more than a hotel, they're a lifestyle brand. Part of working for this luxury "lifestyle brand" hotel, is having the permission to spend up to $2000 on a customer that is in the position of being "wowed" by the hotel. Perhaps it's to resolve a problem or acknowledge a celebration, this amount isn't a monthly cap, it's the budget per experience.

Most companies are not in the position of spending this amount on a customer for a "moment".  The insight lies in the confidence you have in your employees to make great decisions that align with your purpose and branding; AND the critical importance of each and every customer interaction.  It's a long term strategy that supports customer loyalty/retention and positive word-of-mouth. 

In my experience, it's difficult to truly monitor the branding your frontline personnel is communicating. It isn't enough to have a meal cooked to perfection and meticulously arranged on a plate, or set an ambiance that suits the expectations and the mood of the patron. The affect the staff creates is critical, and when an employee "wows" a customer, it is the establishment that gains recognition. 

What happens when this "wow" factor is carried over to the vendors that support your establishment? You secure your branding and create a culture that is firmly established and empowering.  When you're communicating solid and successful branding and engaging your vendors, they give you more than merely performing a function.

As a vendor, we see the holes in branding.  We also experience the powerful impact of interacting with a buyer who is respectful, sincere and thorough. We can attest to the ill effects of the restaurant manager who is rude and demeaning to the very suppliers that are trying to support their business.  Do they forget that these sales representatives are potential customers?  I doubt that I'm going to book my company party at a location where the owner berated a team member, much less occasionally stop in for lunch. Negative experiences carry more word-of-mouth weight than meeting expectations.  I'm going to tell more friends about a distasteful interaction than discuss a pleasant meal I had yesterday.

This insider view carries over to many facets. Being more "green" is a process that carries internal objectives and goals.  How soon it becomes a branding focus that is sought by diners is questionable, perhaps we're more likely to see the repercussions of businesses that demonstrate blatant disregard of long term environmental advances. We see it.  The restaurants that select a grease trap vendor by price alone, and never question where the waste is being discarded or to what benefit the recycled oil is being used. The healthy lunch venue that doesn't even ask what nontoxic, biodegradable cleaners are available for use, or what chemicals are being utilized in the pressure wash cleaning. 

When we are approached by a facility that pursues every opportunity to make a decision that includes the effects of their actions over the long term, we witness a ripple effect, it creates a buzz that initiates powerful word-of-mouth marketing.  

Quality of service is always a key factor in selecting your vendor, and if your goal is green, you have even less options. Understanding how your selections are affecting your goal to be more environmentally responsible can make the decision making process more clearly understood and holds greater responsibility.  Don't just recycle, take a moment to decide where you would like your oil to go, is it going to an effort that rebuilds and renews?  Take a position and make a statement.  Your vendor's offerings aren't all the same. And who you choose to do business with can speak volumes about your branding and priorities for your business and community. 

The Expense of "Green"

Houston University students are complaining about the costs of adding certain green initiatives to their campus eateries. Complaints range from the apparent disregard of proper handling and health codes, to life threatening negligence.  Most of the posted comments were lashing out at the use of funding for a greener direction.

You can't have both?

Proper safety and support of those who are in greater need and risk definitely warrants priority status. And the "all or nothing" green ideologies typically are expensive and create a backlash of resistance. This reaction shouldn't come as a surprise, with any change, there is always resistance.

I prefer a more quite approach and view "green" as a process.  A "one step at a time" movement is subtle and doesn't have to elicit grand support or call for immediate action and capital.   

Small Business Trends asked their readers to write in with their best green tips.  Most of the suggestions were free and actually produced a healthier bottom line. I'm sure many of these simple and cost effective suggestions can be applied to the business of the eateries, as well as the campus itself!

Energy, water, paper.......are all areas that can be assessed. monitored, and conserved--which provides savings, not additional costs.  

Reduce, Reuse, and Recycle...reduces expenditures.  This may provide funding for green initiatives that call for additional monetary support.  Why not initiate a campus program to solicit creative ideas and action plans for implementation.  Creating a greater sense of community and individual participation often challenges a naysayer into a productive player. 

The Secret of Their Success

I've asked the executive management of some of the most prestigious dining spots in Arizona how their business has been affected over the last year.  Most responded that their patronage has remained fairly stable.  They responded with similar reasons for their success; consistency of product, service and experience.  

If you were to poll restaurant owners or management, is consistency a trait that most identify--even when mistaken?  Consistency is critical, but I wonder if it is often assumed when you are too close to be objective.  

Perhaps the key is in their clientele.  Do they attract patrons that have more sophisticated palettes, and personally value the dining experience and ambiance?  The experience isn't having a meal out, or eating dinner, it's in the pleasure of senses.  Even when times are economically challenging and stressful, we can still find reason to pleasure our senses and even, celebrate!   

Once again we find that consumers don't buy based on need, they purchase on perceived value.  And in our culture, we do cherish our experiences. 

The clientele these establishments attract, based on their branding and purpose, remain loyal because they can afford to, AND the perceived value remains (and may even be justified as increasing), during challenging times. 

I don't believe that because of the economic challenges most consumers are facing, diners have tiered down to a less expensive dining out option. When it's time to eat and it's just about the food..."Let's just stay home!"