World Restaurant Trends

 With the globalization in the world, significant progress has been made in many industries. While the developments in technology and industry have triggered economic development, countries have reached a certain level of prosperity and people have been able to handle their daily work more easily. Sustainability in services and products is one of the most important problems caused by such technological progress and industrialization. the idea of ​​providing Food and beverage businesses significantly affect the sustainability of the natural environment as a result of the natural resources they consume and the waste produced. 

 

Considering that the developments in the food and beverage sector can only be long-term with the sustainability of natural resources, the aim of this study is; The main motivations for being a green restaurant, how being a green restaurant makes the business different from other restaurants, the advantages and disadvantages of being a green restaurant, and the introduction of the concept of green generation restaurant by giving information as a helpful guide to the managers in the process of deciding to become a green restaurant in the future. 

 

In this context, the perspectives of green World Restaurant Trends and managers on their practices and the practices carried out in green restaurants were examined as a result of the interviews. In the study, semi-structured interview form was preferred as data collection tool and descriptive analysis method was preferred as data analysis method. 

 

As a result of the research; The main motivations for being a green restaurant are environmental pollution concerns, savings, standardization, and service quality; In addition to the advantages of being a green restaurant, such as gaining awareness and popularity, providing quality and standardized service, it has been found that the cost of the establishment is stated as a disadvantage by the green generation restaurant managers. It has been determined that being a green restaurant differs from other food and beverage businesses in terms of being sensitive to the environment of consumers and employees and performing environmentally oriented production. 


*** You can contact me through my contact information for more information on the subjects specified by labeling, taking into account my professional background in the above article, and to get support for Restaurant Consulting, Kitchen Consulting  in the titles within my Service Areas. ***

Turkish Cuisine Chefs, Turkish Chef, Restaurant Consultancy, Kitchen Consultancy.

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