GREEN RESTAURANT MANAGEMENT STRATEGY OF VIEW RESTAURANT ENTREPRENEUR BROCCOLI REVOLUTION, BANGKOK
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Abstract
The objective of this research is to study the environmental friendly restaurant strategies from the perspective of Broccoli Revolution restaurateur in Bangkok. This study is conducted by applying qualitative research methods by interviewing the key informants who entrepreneurs of Broccoli Revolution, Bangkok with specific select and using content analysis method. The research findings are as follows: 1) The benefit of recycling which is the principle
concept of the restaurant, focusing on cancellation of all single-use materials. The management aims to use recycle, reuse and upcycle concepts with all products in the restaurant as well as ally with others related businesses to promote recycle, reuse and upcycle concepts. 2) Energy and environmental management; in general the restaurant has the high rate of power consumption, therefore, this restaurant is tend to be decorated by transparent glass in order to have the natural light which could reduce the power consumption rate during daytime. 3) Environmental friendly service and support by building and training the understanding of environment to staff and sharing the environmental friendly perception to customers. 4) Sustainable food; this is the plant based vegan restaurant where all dishes have its own distinctive signature, therefore, there will not contain animal products and use non-toxic (organic) products Health, Society and Environment are 3 important components of the restaurant environmental friendly strategy and by applying this strategy to downstream, midstream and upstream will lead to the sustainable business.
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