Short on cash but long on passion, Terence Dickson set in motion a decade-old dream of opening a restaurant in Baltimore, Maryland, two years ago.
In 1998, Dickson purchased a storefront nestled on the corner of 25th and St. Paul Streets, a bustling area home to Johns Hopkins University students and working-class residents. Despite the buy, it took him years to find a niche for Terra Café, and secure capital to restore and furnish his new spot.
But the historical restoration contractor turned restaurateur wasn’t short on ideas for his homegrown eatery. With the help of Michael Jordan, an account manager at Ram Supplies Co., a local business that specializes in restaurant and property management supplies, he developed plans to turn his vision environmentally friendly.
“I’m pushing the envelope when it comes to being green,†Dickson says of this self-described “casual gourmet†hot spot.
Serving up freshly cooked grilled chicken sandwiches, vegetarian dishes, Angus beef burgers, and other meals ranging from $8 to $19.95, Terra Café has garnered much attention from Baltimore residents since opening in December.
The burgeoning eatery is among the many large corporations and mom and pop shops going green. The trend has picked up steam as President Barack Obama moves forward with tax incentives for consumers and businesses pursuing eco-friendly practices.
For restaurateurs looking to attract the eco-conscious palate, turning your eatery green can help take your business to the next level and reduce overhead costs driving up the bottom line, according to Energy Star.
Turning your restaurant into an eco-eatery isn’t has hard or expensive as it sounds.
Planning Makes Perfect
Lack of planning and education is what makes going green seem burdensome and overwhelming for most restaurateurs, says Chris Moyer, a manager at Conserve, the National Restaurant Association‘s environmental initiative. Entreprenuers must first know what it means to be eco-friendly and research low-cost ways to implement practices, he adds.
Next, realize the savings benefits. Since
the goal of business is to maximize profit, calculate how the changes will cut expenses. Understanding the financial benefits will also ease the journey. “You can’t be a green business if you’re not in business,†Moyer says.While profits for most restaurants typically range from 3% to 9% of total revenue, going green can yield up to a 30% return, according to Energy Star.
Reuse and Reduce
Terra Café sits in the midst of history’s path. The East Coast café is the former home of Red Grill, a hangout for Baltimore residents in the 1950s. Instead of starting anew, Dickson flexed his creative muscle restoring existing fixtures and building details.
“I could’ve came in and done something completely different, but I didn’t see a need for that,†he says.
To add to the retro-ambiance, Dickson furnished Terra Café with tables, chairs, and other used goods he stockpiled from construction projects. By salvaging furniture that would have otherwise gone to landfills, Dickson estimates he saved 40% to 60% of his budget.
To buy used restaurant goods, check out A City Discount and Auction Zip.
Greening Day-to-Day Maintenance
Proper maintenance is crucial
to successfully running a restaurant. To function efficiently and effectively, the establishment must be clean and appliances must work. Instead of purchasing regular cleaner, Dickson opts for a concentrated form.“Most ready-made cleaners consist of mainly water. By buying the concentrated form, you’re not paying for the water,†Jordan says. “A gallon of concentrated window cleaner can make up 50 gallons of the actual cleaning solution,†he adds.
Affordable Water Conservation
Conserving water is one of the most effective ways to lessen your carbon footprint and save money. Low flow valves cost under $100 but can save thousands of dollars annually, Moyer says. He recommends a low flow, pre-rinse spray valve for dishes, which costs about $75.
Dickson purchased toilets with low flush valves for his eatery and estimates it saves 15% to 20% on his water bill annually. “A normal toilet uses 3 to 3.5 gallons of water per flush. A low flush valve uses 1.07 gallons per flush,†he adds.
More quick tips:
Start small. Stagger times for turning on equipments and lights if you come in an hour or more before the eatery opens to the public. Moyer says this can save five hours of energy and help to avoid peak energy charges.
Look for local incentives. Every utility company in each state typically has their own rebates and energy incentive program, says Moyer. Find out what offer your business will be eligible for if going green.
Get paid for used cooking oil. Instead of tossing out old oil, Dickson sells it to a local company that converts oil into diesel fuel. Check with the National Biodiesel Board to find a local diesel renderer.
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