Rethinking The Restaurant Industry

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The Secret Green Sauce by Bill Roth Founder of Earth 2017 and green business coach consultantI am publishing through Triple Pundit a six part series on rethinking the restaurant industry. CLICK HERE to read the first article on these five factors creating a restaurant sustainability crisis:

  1. Increased competition PLUS lower profit margins
  2. Intense price competition
  3. Higher costs
  4. Consumer mega shift in health expectations
  5. SoMoLo displacing mass media advertising’s influence on consumers

The second article is on an emerging mega trend of AFFORDABLE AUTHENTICITY and features a Mexican restaurant that sells competitively priced organically farmed foods. CLICK HERE to read more.

Upcoming articles will focus upon:

  • Green certified restaurants that are increasing profit margins cutting food and energy waste
  • How authenticity wins customers that features a catering business that has grown its revenues 300%
  • Enterprise scale sustainability achieved by a hotel and its restaurant
  • Meaningfulness of restaurants that includes how a restaurant entrepreneur is enabling her community’s economic development

About The Author

Bill Roth is an economist and the Founder of Earth 2017. He coaches business owners and leaders on proven best practices in pricing, marketing and operations that make money and create a positive difference. His book, The Secret Green Sauce, profiles business case studies of pioneering best practices that are proven to win customers and grow product revenues. Follow him on Twitter: @earth2017

About Bill Roth

Bill Roth is the founder of Earth 2017, author of The Secret Green Sauce and a nationally-followed contributor to, Triple Pundit, The Green Economy Post and Media Post on best business practices emerging from the smart, healthy and green global economy. He coaches entrepreneurs, business and community leaders on how to grow revenues, profits and jobs by going smart and green.
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