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| UnCommon Sense Case Studies - Bridge Creek Backcou |
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BRIDGE CREEK BACKCOUNTRY KITCHEN & WINE BAR
Fine Dining in Seasonal Resort Town, Red Lodge, MT
eatfooddrinkwine.vcn.com
Reasons for Applying
Bridge Creek restaurant owner Peter Christ had a personal reason for
wanting to be part of the UnCommon Sense program: He wanted to prove
that creating a sustainable business was not just economically feasible
but actually profitable. On a professional level, he also recognized
that the restaurant industry is highly consumptive with “a
lot of
stuff coming in the back door and a lot of stuff going back
out.”
By applying, he knew he’d get the tools and resources to
lessen
the impact his business has on the environment, while perhaps making
the case for other businesses to go green.
Benefits Received
What Christ learned early on was that there is a lot of common sense to
the Uncommon Sense approach. He always had purchased local foods when
he could because they are fresher and taste better. After hearing about
the costs to the environment of transporting food across the country,
he became even more proactive in seeking out local producers. Other
simple changes such as turning off lights in the dining area on a
bright day and turning on the ovens closer to opening reduced the
restaurant’s overall energy use by 5%, even though 20% more
guests were served. Likewise, by starting a recycling program, the
restaurant reduced waste going into the dumpster by 40%. While Christ
jokes that the recycling stations got a little out of control in the
summer, he feels better about how his business consumes
“stuff.” The restaurant staff is now choosier about
the
stuff coming in, opting for products with less packaging. Staff also
buy non-toxic products when available; in one case this led a vendor to
begin offering environmentally friendly cleaning products in order to
keep its long-standing account with the restaurant. This more
mission-driven way of doing business has created an environment where
employees know the restaurant is about more than just making money, and
they’ve embraced the changes. Job satisfaction is high.
Customers
also have embraced the changes. The restaurant’s mission is
written on every menu, with the explanation that buying from local
sustainable farms, ranches and fisheries causes the prices to be a
little higher. These offerings have increased the overall check average
18%, and while the food cost is higher, the profit margin also is
higher. Community involvement has brought media exposure, which has
helped portray the restaurant as being part of the solution to global
environmental problems. As Christ says, “It’s a
good story,
and we’re happy to share it.”
Bottom Line Results
• Reduced energy costs by 5%
• Reduced waste by 40%
• Increased check average by 18%
• Increased employee
satisfaction and retention
• Received positive media
exposure
CLICK
HERE TO SEE THEIR FINAL REPORT POWERPOINT PRESENTATION
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to the UnCommon Sense Info Page
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