Four Ways To Manage Limited Resources And Increase Your Margins | Modern Restaurant Management | The Business of Eating & Restaurant Management News

It’s no secret that the key to sustainability in restaurants is managing limited resources and keeping your operations clean and safe. It’s also no secret that consumers, particularly millennials and Gen Z, are demanding it more than ever. This is a trend that has been confirmed by a 2018 report from The Hartman Group, which shows that young people are more interested than previous generations in quality cues, transparency and sustainability credentials, and information on ingredients and nutrient density. The bottom line: clarity around sustainability, food preparation and safety is essential.

As consumers demand more transparency about sustainability, turn your operations into an advantage.

While it’s no easy task, the tools needed to create clean environments for preparing and serving food and making smart decisions on resource management exist. Identifying the right tools and even back-of-the-house partners can make your operations more sustainable and your bottom line…

Michael Johannsen

Michael Johannsen is executive vice president and general manager, Institutional North America, for Ecolab Inc., the global leader in water, hygiene and energy technologies and services that protect people and vital resources.

In this role, Johannsen is responsible for Ecolab’s Institutional business in North America, which provides food safety and cleaning and sanitizing solutions to the foodservice, healthcare, hospitality, lodging, long-term care and commercial building markets.

Previously, Johannsen was executive vice president and general manager of Global Light Industrial for Nalco Water, an Ecolab company. Prior to this position, he served as senior vice president of Global Textile Care. He began his career at Ecolab in 1987 as a territory manager in Institutional.

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Michael Johannsen