PAR’s 2020 Restaurant Technology Trends Report covers a wide range of topics that are making up some of the most pressing trends in the restaurant industry this year. In our first post for this Restaurant Trends Series, we covered the influence of artificial intelligence on drive-thrus, customer service and labor efficiencies. For the second installment, we discussed the changes happening to digital tables and table service. Now, as we get closer to Spring, we’d like to showcase one of the most important sections of the Trends Report: Sustainability.
One of the many facts you’ll learn in the report is that quick service restaurants (QSRs) already use 10 times more energy per square foot than other businesses, making the savings they will realize from becoming more sustainable higher than other industries.
We also compiled insights from Mandi Wooledge, the VP of Accounts at Decision Logic, one of Brink’s integration partners, who covers what restaurants are doing to become more sustainable throughout their organizations. One sustainability trend Wooledge sees for 2020 involves consumers’ changing expectations that place more demand on the internal behaviors of large brands. Consumers are now looking for companies who consider the environmental impact of all aspects of the products they offer.
In the 2000s and 2010s, the term “greenwashing” became popular to refer to a wide array of companies running sleek ad campaigns highlighting their “green” business practices without making fundamental operational changes to back up these promises. Consumers now see through this – making it imperative for companies to not only reduce their waste, but consider their carbon footprint and how it affects all stakeholders.
By downloading the report, you’ll also learn about the commitments restaurant brands are making to advance their sustainability goals this year, including the following:
- Open lids for drinks as an alternative to plastic straws
- Reusable cups and paper straws
- Paper packaging that replaces heavier plastics that fail to decompose
Some QSRs and fast casuals are even committing to diverting their waste from landfills, either by completely overhauling their packaging designs or starting in-restaurant recycling and composting programs.
For more ideas on how your restaurant can get started on the sustainability journey that so many others are beginning to make, check out the 2020 Restaurant Trends Report today.