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What your customers value in a brand is changing. Eco-friendly practices are becoming more prevalent in what consumers, particularly younger ones, value in brands. In fact, according to a 2018 report from the National Restaurant Association, over 50 percent of consumers in the United States are more likely to make a restaurant choice based on eco-friendly practices.

Recycling is a practice that betters the environment and works to the benefit of the long-term health of our planet. Experts estimate that about 60 percent of U.S. restaurants recycle at least some of their waste. There are many reasons businesses should adopt an aggressive recycling plan . But did you know that one of those reasons is improving your bottom line? ​ In addition to making your brand more desirable, recycling will save you money if done properly. As municipalities are providing more recycled waste options, let’s examine some ways can positively affect your bottom line. ​

The Wayside brand has been in Janet Groom’s family for nearly 40 years. Her mother worked at what was originally a gun shop-turned-food market as a bookkeeper, and the original owners sold it to her in 1984.

Todd Saroki knew he was taking a risk when he decided to dive head-first into the quick service restaurant industry on his own. Saroki founded Saroki's Pizza and Chicken in 2011 , a quick-service franchise that serves New York Style pizza, Cajun fried chicken and hand-battered chicken tenders for both takeout and delivery.

Wing Snob’s motto is “We Just Have Better Wings.” That simple, succinct phrase not only describes the delicious food that comprises the brand’s menu, but also the driving force behind its inception.

Gionino’s pizza is an Ohio-based local pizza chain that thrives on its delicious pies and fried chicken . It prides itself on having a tasty cuisine made from fresh, never frozen ingredients. Each store makes its own dough and sauce and marinates its own locally sourced chicken.

If you’re familiar with DAR PRO, you’re probably aware that we care a lot about used cooking oil recycling. It’s an amazing way to repurpose a hard-to-dispose-of by-product of yummy food. One of our goals is to keep as much waste out of landfills as possible. This goes for oil as much as the container it came in. Why let a recyclable material go to waste? And even worse, why let it cause damage to the surrounding ecosystem?

Just like paper, cardboard, and glass, animal by-products and used cooking oil can be recycled and repurposed. Though paper products turn back into paper products after recycling, animal products can’t be turned back into animals. ​ So what happens when we recycle these products with organic origins?