An organic restaurant would be, in principle, a place whose customer acquisition is based on an offer made with natural products from certified organic agriculture, free of preservatives and chemicals. However, we could say that what most valued customers who prefer this form of healthier consumption, is that in addition to serving organic food, the restaurant has a natural and sustainable philosophy in an integrated way. A trend that helps gain customers in the present and take a step forward to what will come in catering.
“Esens’ALL is a lifestyle dedicated to pleasure and culture, through various products that nature gives us every day. This is stated on the website of the organic restaurant Esens’ALL in Paris, for example, and it is quite common to find this type of manifesto in most organic restaurants.
Taking care of the body and also the planet, is the premise, and for it to really work, the ideal is that this is evident in every corner of the restaurant, from the food, decoration, implements, production processes, equipment, and so on. If your business follows this trend, keep reading and make sure you follow values like these:
An organic restaurant in every rule must guarantee that its offer is ecological so that the clients feel confident. In this sense, it is essential to inform at all times, through communication in digital media, advertising and letter that the products used are of organic origin and comply with the regulations in their geographical area. Placing the logo that endorses it is a direct and effective way.
Basically, the clients who choose this type of restaurant want to be sure that the food comes from an artisan environment and that they will not be deceived with recipes halfway between the ecological and the industrial. They want transparency and clarity. Restaurants that do so, of course, gain more followers and increase their customer acquisition.
Even if there are recipes that by the nature of the product do not respond to these organic guidelines, it will also be a point to indicate their origin. If there is a dessert in the menu, made with some fruit that is not nearby as the papaya in some European countries, for example, it is important to communicate.
Healthy and well-cared for gastronomy
For eco customers, a great sign that the food is of proximity, is that the menu or menus change according to the products available at kilometer 0. That of “eating according to what nature provides”. This spontaneous offer can be combined with delicious fixed dishes made with ingredients that are given all year round, to make customers return twice as much.