what are your sustainability goals?

green ops 101 operations opportunities

Nearly 1/3 of consumers say they are more likely to patronize a restaurant that says it is “green.”

More than half of consumers are willing to pay up to 10% more for “green.”

But, 7 in 10 consumers agree that “green” can often be just a marketing tactic.

the solution ? measurable steps. and...

...creating balance

back-of-house reduce carbon footprint cost savings bottom line front-of-house add local/green products investment customer value

Luongo ❖ a montreal-style diner ❖ sandwiches, omelettes ❖ b’fast/lunch/dinner/brunch ❖ take-out/catering

✓ EE lighting in kitchen/back areas ✓ sensors and dimmer controls ✓ replaced two chest freezers with one ENERGY STAR reach-in energy

water ✓ low-flow spray arm & aerators ✓ free water-saver kits for washroom fixtures

purchasing ✓ switch to local organic eggs ✓ switch to compostable sandwich wrap & take-out containers ✓ high-pcf recycled paper products

pollution ✓ non-toxic products for grill and general cleaning ✓ staff/customer bike rack (city)

✓ send organics to chicken/egg farmer to compost ✓ reusable bins for catering orders & delivery by bicycle waste

comb. efficiency savings: $245/mth one fewer waste pick-up: $160 TOTAL: $405 less costs: $140 NET savings: $265/mth organic eggs add: $500/mth recyclables add: $150/mth TOTAL: $650 less sales margin: $375 NET invest: $275/mth

now, let’s make a statement.

✓ now serve only organic eggs from Farmer Dan because his happy, healthy hens make them tastier ✓ have installed energy and water saving fixtures to shed 10 tonnes this year on our carbon diet ✓ send our sandwiches out into the world to make taste, not café luongo, we:

✓ use 100% recycled paper, because we need trees & wood for hockey rinks. ✓ welcome your two-wheeler, and will happily send your catering out in a returnable basket on our bike ✓ are looking for more ways to do our part for the café luongo, we:

get in the game. get a program.