We must create sustainable restaurants and more sustainable practices in our commercial property development. Ed Chiles is a restauranteur, entrepreneur, developer, sustainable activist, and owner of Chiles Hospitality, a multi-restaurant corporation that includes an organic farm and multiple commercial properties. He is leading the food industry in sustainable food practices and composting.

 

Ed talks about the connection between the food industry and the design process. It’s essential that architects and designers consider sustainable improvements when designing commercial buildings, especially ones that house restaurants. Our future depends on more sustainability; as Ed says: “Build it sustainably. Operate it sustainably.”

 

Developing sustainable practices benefits everyone. It contributes to a company culture that employees are proud to be part of. It’s also linked to increased profitability for everyone involved. We also talk about some of the challenges coming up in the food industry, including the design of restaurants and how we need to think about these going forward. Finally, we talk about the restaurant industry in general, specifically what restaurants get wrong (it all comes down to customer service) and why authenticity is vital in the restaurant industry.

 

In this episode, you’ll find out:

 

●      The connection between food & design

●      How to create a sustainable, circular environment 

●      Why we all need to think of sustainable solutions for our industry

●      Why design and sustainability are essential to restaurant development

●      The connection between design, sustainability, and food to profitability

●      And more!

 

Resources Mentioned:

 

●      Chiles Hospitality

●      All Clams On Deck

●      Podcast: https://www.theschimgroup.com/podcast

●      Email: info@theschimgroup.com