Organic and local: the new values

These are the words on everyone’s lips: organic and local. So if you run a restaurant or offer a few products to your customers, opt for these two important values. We’ll show you how.

Why get involved in organic and local labels? Quite simply, to win new customers, help your region and support the planet. Indeed, travelers are increasingly looking for authenticity. For them, a visit to a country or region now includes a culinary experience. They’re also increasingly trying to take care of their bodies by eating better, and that means organic food. So if an establishment offers you organic options and buys from a few local producers, the choice will be quickly made. Think partnership too. If you buy your meat from a local producer, you’ ll be able to say so, and he’ll be able to say he supplies a hotel, potentially bringing his customers back to you. It’s a virtuous circle.

Of course, changing and modifying your offer will take time. So start gradually, for example:

• For breakfasts: suggest local jams, organic (and local if possible) fruit and vegetables, bread from the baker’s across the street…
• Lunch: why not offer a biodynamic wine? Or wine from the vineyards next door? Meat from the local producer or vegetables from the garden?
• Finally, for dinner: fresh pasta from an artisan, local alcohol, flowers on the table…

All this will enable you to forge links with retailers, bring in additional sales from customers who have tasted and liked your products, and spread the word of mouth about your brand or location.

To conclude, your entire offer doesn’t necessarily have to be organic, but offering a few products is already a very good initiative. And if you want to go even further bet on homemade !