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Why Compostable Containers Make Sense Even if You Can’t Compost Them

Why Compostable Containers Make Sense Even if You Can’t Compost Them

Posted by Ken Jacobus on 8th Dec 2021

We often get questions from restaurant owners about the benefits of using compostable take out containers in cities where there is no commercial compost service for residents or businesses. Recently a restaurant in Oakland (which has a compost service) also wondered what happens if a consumer takes a compostable container and puts it in a city trash can instead of a compost bin.We love these questions because it means people are becoming conscious of the massive amounts of food packaging waste we create and agree we need solutions for it.Our response to the first issue is to make sure everyone knows that, like their plastic counterparts, even compostable containers don’t break down in any reasonable amount of time in a landfill. We need to avoid putting anything in landfills. But if you don’t have a choice in your community, you still get many benefits from using compostables. We call these “upstream” benefits because they occur before the product is used by the consumer. Made From Ren
Sustainable Catering Practices - 5 Examples of Success

Sustainable Catering Practices - 5 Examples of Success

Posted by Ken Jacobus on 8th Dec 2021

Making sustainable choices isn’t just relegated to the restaurant world Catering companies are making these choices too – and some of them are doing a pretty darn good job of it. Here are five examples:CoolEatz Cateringcooleatz.comFounded by award winning cookbook author and San Francisco Bay area resident Jesse Cool, Cool Eatz is the catering arm of a business that includes three uniquely themed restaurants in the area.All locations source food from many local farmers (including Jesse’s own personal garden) and were among the first in the country to use compostable take out packaging well before they were considered mainstream.They source as much non-GMO, organic, natural ingredients as possible or at least those that don’t contain any chemicals in their production. Because CoolEatz operates on local university campuses and caters to many high tech clients that are also environmentally progressive, their team must be on the cutting edge of sustainability practices.Green Planet Caterin
Are Compostable To-Go Containers Up to the Job?

Are Compostable To-Go Containers Up to the Job?

Posted by Ken Jacobus on 8th Dec 2021

Old school food service packaging is under attack with municipal, state and local governments proposing bans on traditional foam food packaging products.Proposals to ban polystyrene containers used in food service venues in East Coast cities and the existing laws in California are only the beginning salvos in the battle to reduce the huge amount of plastic waste flooding into landfills.It is also an opportunity for canny food service operators to get ahead of the problem with a switch to compostable green products. Switching to the clearly labeled biodegradable cups, containers and other food service packaging provides real benefits to food service operators, the public and the environment.Cost BenefitsRising costs and environmental damage associated with petroleum based plastics is a serious issue facing business and government. Polystyrene and other petroleum-based packaging prices are linked to a dwindling oil supply.However, compostable products use are increasingly cost competitiv
Restaurant Marketing Ideas: Increase Sales During Slow Times & Seasons

Restaurant Marketing Ideas: Increase Sales During Slow Times & Seasons

Posted by Good Start Packaging on 8th Dec 2021

Whether it’s your first year or your tenth year in business, there are bound to be certain times of the week or year that are slower than others. Usually it’s after the holiday rush - in January and February - or in the beginning of the week, on Mondays and Tuesdays.What should you do during those slow times? Should you just accept that you’ll have less business and find something else productive to work on? Or do you market and promote so you’ll have more people coming in and business to keep busy? The answer is both. You can’t control the seasonality and the reality that more people dine out on weekends. But there are lots of things you can do to grow your business even during slow times.The Pros and Cons of Discounting – A Strategy that Makes SenseFirst, see if you can create a busy night out of a slow night. One classic way to do this is by offering discounts. However, rather than discounting your prices on existing items, create a new item or “special” for that evening only - some
Why Free Shipping is Bad for You (Part 1)

Why Free Shipping is Bad for You (Part 1)

Posted by Ken Jacobus on 8th Dec 2021

As a company that ships product around the country, in many cases to areas that have local competition for the same product, Good Start Packaging has struggled for years with how to price our products (including delivery costs) in a way that is both fair to everyone and as competitive as possible with every form of competition there is out there.By fair, we mean we don’t want to pick a high price on a product so that we can afford free shipping to a customer in Fairbanks, Alaska if it means this is subsidized by a customer who is just down the street.It costs less to serve the customer down the street so he should pay less as a general rule. Yet millions of people pay inflated costs for online products in order to subsidize free shipping programs to consumers who live farther from a merchant.Before I explain how offering free shipping is feeding a monster that will eventually eat all of us, here are two facts you should know: It costs a little more to ship a lightweight box (e.g. an i
Restaurant Customer Loyalty Programs: Are They Worth the Cost?

Restaurant Customer Loyalty Programs: Are They Worth the Cost?

Posted by Ken Jacobus on 8th Dec 2021

Sustainability is a popular topic among restaurant owners today, but just how important are sustainable practices to the average customers? Well, all this talk among operators may not be for nothing, according to a new survey completed by Technomic, 63 percent of consumers said they are more likely to go to a restaurant that they perceive as being socially responsible. This could have a huge impact for any restaurant and certainly explains why 93 percent of restaurant operates find using sustainable practices as very or somewhat important. More than 50 percent of these operators go one step further and project that restaurants will have to take on sustainability practices if they hope to remain competitive in the upcoming years.What Do the Customers Want?While there appears to be no question that customers are looking for socially responsible restaurants, there is some question as to what sustainable practices the customers find important or valuable. Technomic’s survey took steps to e
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