The popularity of organic food and the restaurants that serve it has skyrocketed in recent years. What used to be a niche market is now a billion dollar industry in expansion. Although demand is growing, running an organic food restaurant is not easy.
Organic food is arguably more expensive than processed food, increasing restaurant owners’ spending. In addition, organic foods are generally lacking in the market. Still, it is possible to succeed in this market if several factors are taken into consideration.
Reasons for restaurants to become organic
Organic food is becoming more popular: The trend for organic food shows that organic food has grown in popularity. What used to be a new term is now quite conventional, and consumers are getting smarter about their organic food purchases. The most important thing for entrepreneurs is that organic food is here to stay. Once an organic consumer converts, they rarely go back to buying ordinary foods, even when the money is tight. When the clients are like this, in love with organic food, the restaurants can enter this organic market with security too.
Organic food restaurants can be profitable: Although buying organic food costs the restaurant more than buying conventional foods, consumers are willing to pay extra to eat in an environmentally friendly way.
Organic food is environmentally friendly
Responsible: Growing organic food over conventional food brings many benefits to the land we inhabit. Organic farming practices not only protect the planet, but can also help to improve current negative environmental issues. When you invest in organic food for your restaurant, you help to protect the environment – for example:
- Organic agriculture builds a strong, healthy soil that can maintain soil nutrients and help solve erosion problems.
- Organic farming helps to conserve and protect our water supply.
- Organic agriculture can reduce our need for fossil fuels and help combat the negative effects of climate change.
- Organic agriculture encourages healthy biodiversity.
- Organic agriculture results in less air pollution than traditional agriculture.
Organic food is more appetizing than ordinary food: If your restaurant offers ordinary food, the most demanding organic consumers know that they are getting a meal that may contain pesticides, excess chemicals, additives, hormones and antibiotics, and possibly a pile of sewage sludge. On the contrary, certified organic food must, by law, be free of all the above-mentioned disgusting factors, which (you have to admit) make the meal much more appetizing than that with ordinary food.
Organic food can help maintain a sustainable atmosphere: Organic food is not necessarily sustainable, but it lends itself to a sustainable mindset, which in turn can help improve the image of your restaurant.
Incorporating environmental practices into your restaurant such as water conservation, energy saving, non-toxic cleaning, sustainable design, environmentally friendly equipment and furniture and more should be something that goes hand in hand with organic food. Many consumers notice that ecologically friendly restaurants are more appealing than non-ecological establishments.
The options of organic food are varied: It used to be difficult to order a simple organic salad when we went out to dinner. Today, restaurants have a massive selection of certified organic food products to choose from.
Organic food chefs can now find year-round organic fruit and vegetables, organic pasta, organic chocolates and honey, organic cheese and flour, and many other organic foods, including an impressive list of organic wines and drinks. In addition, organic no longer means “green”. Organic meats are widely available, from poultry to lamb reinforcement and much more.
Organic food allows for a creative menu: Most restaurant owners who serve organic food learn quickly that the best way to lower the price and keep food fresh is to use local organic food. That said, not all local foods, and even national foods, are available all year round. Therefore, the menu should be changed to accommodate all seasons.
Cooking with seasons in mind and product availability can even be challenging, but it is also an excellent opportunity to try new dishes, and this makes the menu fresh and exciting for customers.
Organic food supports the local community: As an organic restaurant, you will be directly helping to sustain organic farmers and, in turn, helping to produce a stronger economy. In addition, organics, due to their environmental benefits, help keep your local community clean and green.
Organic restaurants can increase productivity and employee morale: This is because restaurant employees tend to be between the ages of 20 and 30 – a demographic key for individuals who are interested in green initiatives, including organic issues. Or, it may be because green jobs are growing and are increasingly desired.
More and more people don’t just want a job – they want a job that makes a real difference to their community and the world at large. Organics do make a big difference, and one of the rewards for the restaurant is having its happiest and most productive employees.