First, we decide which meals will go on our menu. From there, we acquire the necessary ingredients. Next, we verify that cooking utensils and equipment are functioning properly by organizing and sorting inventory.
Making a Difference Through Substanability
We adopt a nose-to-tail attitude, meaning we use every part of the ingredient we are working with.
We invest in water-efficient devices and appliances.
We install motion detectors on our lights.
We offer digital menus and printed receipts (if necessary)
We replace plastic takeout containers with cardboard or recyclable foam.
We use cardboard or bamboo straws instead of plastic ones.
We allow customers to opt out of receiving plastic cutlery and straws with their pickup and delivery orders.
We monitor expiration dates of perishable items and use them following the first-in, first-out method in order to reduce food waste.
To further avoid food waste, we shrink portions if we notice that most customers leave a lot of food on their plates.
We installed low-flow faucets or motion-sensor taps to reduce water consumption.
To reduce water usage, we use water-saving toilets.