Josh Kopel | Award Winning Restaurant Consultant

Restaurant Profit Margin: Anthony Myint on Sustainability

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Restaurant Margins

April of 2020 was going to be a magical month for my restaurant. We had spent over a year working towards carbon neutrality and that was the month we were finally going to achieve it. Obviously my plans were derailed by the pandemic but, I’ve never lost sight of the importance of environmental responsibility.

What I learned through that process was that it’s possible to run a sustainable operation and be profitable. One of our key strategic partners was Zero Foodprint.

In this episode, I chat with Anthony Myint, the director of partnerships at Zero Foodprint. In our conversation we get down to the nitty gritty, discussing what the move towards sustainability looks like as well as the associated costs, time commitments and, ultimately, the benefits.

For more on Zero Foodprint go to https://www.zerofoodprint.org/

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