A green restaurant is one which is an environmentally friendly in all areas of food production and sales such as its menu design, choice of ingredients, preparation methods as well as in the use of materials such as table settings, clothes, napkins, decoration, energy, cleaning products and packaging supplies. The concept of being “green” also requires more responsible water and energy use; responsible waste management, reuse and recycling, more efficient delivery methods and giving a heavy weight to local and self-grown products in its procurement.
Published in Chapter:
The Restaurant Industry in the New Era: What Is Ahead for Businesses and Research?
Perran Akan (Doğuş University, Turkey)
Copyright: © 2020
|Pages: 16
DOI: 10.4018/978-1-7998-3030-6.ch007
Abstract
Food production and consumption have shown significant changes in the recent past. These phenomena reflect on the restaurant industry, which is a major setting for food consumption. Restaurant customers now are more concerned about their health, more value conscious, digitally involved, demanding for more convenient and individualized service, and above all not only expect a meal but a “unique experience” from a restaurant. All these factors present challenges for businesses and oblige them to adapt their strategies and policies accordingly. Restaurant characteristics affecting customer choice is an extensively researched subject. The current trends shaping customers' lifestyles and preferences have made it necessary to update and make modifications to the restaurant choice criteria used in prior research. Restaurant managers also must identify the new customer needs and expectations. Up-to-date research will provide valuable information to businesses in this area to adapt their strategies accordingly and ensure the sustainability of their business.