Measuring, monitoring, and managing the green practices in mid-sized restaurants in China. Issue 1 (1st January 2016)

• Record Type: Journal Article
• Authors: Ma, Jing; Ghiselli, Richard
• Is Part Of: Journal of foodservice business research. Volume 19:Issue 1(2016)
• Page Start: 64
• Page End: 76
• Publication Date: 2016-01-01
• Subjects: China -- economic saving -- energy usage -- green practices -- mid-sized restaurant -- sustainability -- waste management -- water usage; Food service -- Marketing -- Periodicals; Restaurants -- Marketing -- Periodicals; Restaurant management -- Periodicals; Food service management -- Periodicals; 381.456479505
• DOI: 10.1080/15378020.2016.1129221
• Languages: English
• ISSNs: 1537-8020

Abstract

ABSTRACT: This study explored the economic feasibility of adopting green practices in medium-sized restaurants in China. In particular, the short-term and long-term savings and environmental impact of adopting changes that do not require large investment were examined. Concepts from waste hierarchy and lean manufacturing served as the basis. Two mid-sized restaurants that were similar in terms of sales revenue, number of customers served, and payroll were selected. A number of incremental interventions were implemented and tested to identify the costs and/or benefits of sustainable management. Finally, this study made recommendations to restaurant owners, managers, and stakeholders.