Sustainability is a word we hear all the time. And recently the conversation has moved on from vague terms such as “green” or “eco-friendly” to the specifics. Certification, sourcing, food redistribution. Composting, biodegradability, ease of recycling.
The Kitchen Croxley has tried really hard since its inception to be as sustainable as possible. Sourcing food locally or from certified, ethical sources. Being vigilant about waste, offering coffee grounds and egg shells to gardeners. Recycling everything we can – including soft plastics – and choosing biodegradable options when we can (coffee cups for example). We are always happy to discuss what we are doing – and open to what we might do better.
But if we were to ask the question “Is the hospitality industry sustainable?” what would your response be?
We are very aware that in spite of all we have tried to do there is still a lot more to be done. Reducing energy use would benefit us financially too so it is something we need to keep looking at. Moving to a place where no food is ever wasted is another aim, not easy when managing a wide menu and numerous suppliers.
The other way of looking at the question however is this. Is hospitality as an industry sustainable? In the current economic climate can it survive?
We have spoken many times about the challenges we face – VAT, Payroll costs including NICs, Business Rates, Licensing, Insurance – the list feels endless. Not to mention the huge increase in the cost of ingredients and supplies, all whilst potential customers are themselves feeling the pressure of the rising cost of living.
I would argue that many current models of hospitality are in fact no longer sustainable. There must be some major changes if the industry is to survive.
For ages we have asked, lobbied, campaigned and almost begged the government for a reduction in VAT. This and other pleas for help seem to have fallen on deaf ears. It feels like time to stop expecting anything and to take matters even further into our own hands.
This may mean streamlining what we offer, with smaller seasonal menus. We have done this already in some areas but may have to do more.
Adjusting opening hours. We tried – and failed – at this when we closed on a Monday and Wednesday afternoon. But there may be other options out there, our promise is that we will listen to you and do all we can to keep you informed.
Finding even more local suppliers, building relationships with them and avoiding the almost overnight price increases with no warning. Putting our money into businesses such as ourselves and not the major wholesalers or supermarkets.
There are other things that we will NOT be doing – even though they have been suggested.
Dynamic pricing (remember the Oasis ticket sales debate?). We will not be putting up the price of a cake slice because it is in demand or short supply one day!
QR codes to order. Just “No” – we believe you come to The Kitchen for a warm welcome and perhaps a friendly chat. With someone who can tell you what we have on offer, any specials available. Perhaps suggesting an alternative if something you had hoped to order is not available. (Whilst also asking after your family or whether you enjoyed your holiday and maybe even how they are feeling after a recent bout of ill health perhaps.)
And following on from this – we promise to prioritise community, connection – and of course cake! We believe we have a unique local atmosphere, and baking our own cakes and cookies on site is something very special. We will not be persuaded into buying mass produced muffins or traybakes even if the margins on them could be so much higher for us.
These issues have been on my mind for a while now. It felt right to be honest and transparent about where we are at as a business – hopefully with a positive spin on the reality. As ever I would welcome your feedback and I am already REALLY grateful to everyone who has been and continues to be in touch with ideas and suggestions – thank you, and thank you everyone for your support. Linda x