The popularity of organic food and the restaurants that serve it has skyrocketed in recent years. What used to be a niche market is now an expanding billion-dollar industry. Although demand is growing, running an organic food restaurant is not easy. Organic food is arguably more expensive than processed food, raising restaurant owners’ costs. In addition, organic food is often missing from the market. Still, it is possible to succeed in this market if several factors are taken into consideration.
Reasons for restaurants to become organic
Organic food is becoming more popular: The trend for organic food shows that organic food has grown in popularity. What used to be a new term is now quite conventional, and consumers are getting smarter about their purchases of organic food. The most important thing for entrepreneurs is that organic people are here to stay. Once an organic consumer converts, they rarely go back to buying ordinary foods, even when the money is tight. When customers are like this, passionate about organic food, restaurants can safely enter this organic market as well.
Organic food restaurants can be profitable: While buying organic food costs the restaurant more than buying conventional food, consumers are willing to pay an extra amount to eat in an environmentally friendly way.
Organic food is environmentally responsible: Growing organic food over conventional food brings many benefits to the land we inhabit. Organic farming practices not only protect the planet, but can also help to improve current negative environmental issues.
Environment, for example:
-Organic agriculture builds strong, healthy soil that can keep nutrients in the soil and help solve erosion problems.
-Organic farming helps conserve and protect our water supply.
-Organic farming can reduce our need for fossil fuels and help combat the negative effects of climate change.
-Organic farming encourages healthy biodiversity.
-Organic agriculture results in less air pollution than traditional agriculture.
Organic food is more appetizing than ordinary food: If your restaurant offers ordinary food, the most demanding organic consumers know that they are getting a meal that may contain pesticides, excess chemicals, additives, hormones and antibiotics, and possibly a pile of sewage sludge. On the contrary, certified organic foods must, by law, be free of all the above disgusting factors, which (you have to admit) make the meal much more appetizing than that with ordinary foods.
Organic food can help maintain a sustainable atmosphere: Organic food is not necessarily sustainable, but organic food lends itself to a sustainable mindset, which, in turn, can help improve the image of your restaurant. Incorporating environmental practices into your restaurant such as water conservation, energy saving, non-toxic cleaning, sustainable design, eco-friendly equipment and furniture, and much more, should be something that goes hand in hand with organic food. Many consumers notice that eco-friendly restaurants are more appealing than non-ecological establishments.
Organic food options are varied: It used to be hard to order a simple organic salad when we went out for dinner. Today, restaurants have a massive selection of certified organic food products to choose from. Organic food chefs can now find organic fruits and vegetables, organic pasta, organic chocolates and honey, organic cheese and flours, and many other organic foods throughout the year, including an impressive list of organic wines and beverages. In addition, organic no longer means “green”. Organic meats are widely available, from poultry to lamb strengthening and more.
Organic food enables a creative menu: Most restaurant owners who serve organic food quickly learn that the best way to lower the price and keep food fresh is to use local organic food. That said, not all local, and even national, foods are available throughout the year. Therefore, the menu should be changed to accommodate all seasons.
Cooking with the seasons and product availability in mind can be challenging, but it is also an excellent opportunity to test new dishes, and this makes the menu fresh and exciting for customers.
Organic food supports the local community: As an organic restaurant, you will be directly helping to sustain organic farmers and in turn helping to produce a stronger economy. In addition, organic farmers, due to their environmental benefits, help keep your local community clean and green.
Organic restaurants can increase employee productivity and morale: This is because restaurant employees tend to be between the ages of 20 and 30 – a demographic key for individuals who are interested in green initiatives, including organic issues. Or, it could be that green jobs are growing and increasingly desired.
More and more people don’t just want a job – they want a job that makes a real difference to their community and the world at large. Organic people do make a big difference, and one of the rewards for the restaurant is having its employees happier and more productive.
The marketing of organic restaurants is too easy: The marketing of restaurants that offer organic food comes naturally. There’s nothing easier than selling consumers fresh farm produce, local seasonal treats, and healthy pesticide-free dishes. Consumers, who may have to be persuaded to buy even common menu items, often migrate easily to meals that consist of fresh, local organics.
Who buys organic food: the different types of consumers
Although it’s hard to reach everyone at once, it’s still smart to know exactly who’s buying the organic food and what withdrawals might convince them to buy meals from your restaurant. There are many types of organic food consumers, ranging from stubborn advocates of organic foods to skeptical consumers who sometimes end up changing their views.
The general consumer landscape of organic food is difficult to see because they are a varied and often meticulous group. Luckily, a few organisations have looked at organic food consumers in general and obtained some information that you might find useful. A 2009 study by the Hartman Group found that there are three main organic food consumer demographics.
Consumers parents and children
Parents have been fans of organic food for many years. When asked why they buy organic food, parents describe reasons such as better health and the desire to avoid toxic and persistent pesticides and fertilizers. Other parents seek to reduce the family’s exposure to genetically modified organisms (GMOs) and growth hormones. Those about to become parents also buy organic food frequently. In fact, about one in ten pregnant women say they eat organic food regularly. In addition, some evidence shows that children raised with an organic-based diet are more likely to eventually become long-term buyers of organic food themselves.