How do you make sustainable choices appealing to guests?

Introducing 'Hoe verleid je jouw gasten tot duurzame opties en houd je ze tegelijkertijd tevreden?' (How do you entice your guests into sustainable options while keeping them happy) by Wieteke Posthumus, an insightful article featuring guidance from Fred van Aken, an expert from international F&B consultancy firm Conceptional.

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In this article, Fred shares practical insights and strategies on integrating sustainable dining options into F&B concepts without deterring guests. The piece explores the 'Sustainable Food Route' approach, providing comprehensive steps and real-world examples from renowned establishments such as McDonald's, Artis, and Efteling. This resource empowers hospitality professionals to tailor sustainable practices to different consumer types, ensuring both environmental responsibility and guest satisfaction.

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