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A Green Restaurant

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carla griffin

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A Green Restaurant

by carla griffin » Tue Apr 10, 2007 6:32 am

I was wondering what the forum thinks about supporting a restaurant because it was green. Assuming the food was at least good (hopefully, very good) would you be more likely to support a restaurant because of it's effort to be environmentally sound? Would you be willing to go out of your way or spend an additional buck for a restaurant that recycles, supports free range/organic products etc.?
Not trying to be provocative...just trying to see if the market is ready for this idea.
Carla
There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will. ~Robert Frost
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Robin Garr

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Re: A Green Restaurant

by Robin Garr » Tue Apr 10, 2007 6:59 am

carla griffin wrote:I was wondering what the forum thinks about supporting a restaurant because it was green. Assuming the food was at least good (hopefully, very good) would you be more likely to support a restaurant because of it's effort to be environmentally sound? Would you be willing to go out of your way or spend an additional buck for a restaurant that recycles, supports free range/organic products etc.?
Not trying to be provocative...just trying to see if the market is ready for this idea.


I'd like it and I would try to give them my business if all other things were equal, Carla, and I think a lot of people would, for reasons similar to why people support Rainbow Blossom, Whole Foods and Wild Oats.

At the end of the meal, though, it would still come down to whether food and service are good. But all things being equal, I think "greenness" - like natural food and local sourcing - would be a plus with a lot of people.
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RebeccaWebb

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by RebeccaWebb » Tue Apr 10, 2007 9:00 am

Wild Ginger in Cincinnati is a Green restaurant and has even won an design award for the interior. They use things like post-consumer seat belts for the chairs, recycled products on the counters and flooring .. lots of things. They have a card on all the tables explaining things.

If you are thinking of starting your own in Louisville, I would suggest a trip to Wild Ginger to see what they've done and perhaps get some of the contacts from them.

Wild Ginger is great too because the prices are very reasonable, at least for lunch (the only time I have gone). And their service is great for me ... I walked in last week and our regular waitress instantly recognized my son and me and was all smiles. She knew what I was going to order for my son (21 months) and she is always very doting on him. After the meal, she picks him up and carries him around, cleans his face for me ... is it any wonder why I love stopping here?? And no, they don't buy anything from us. This is one of my "but I love it" spots that gets my business about once a month.
Rebecca Phillips Webb
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Ron Johnson

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by Ron Johnson » Tue Apr 10, 2007 9:16 am

I think Rebecca's example makes my point better than I could've otherwise. I eat at Wild Ginger, but it is because the food is excellent. The fact that it is green is a bonus, and something that was unknown to me when I first went.

So Carla, if your food is good and fairly priced, I think Louisville will support you.
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robert szappanos

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by robert szappanos » Tue Apr 10, 2007 4:50 pm

I agree that the bottom line is the food...If it is good it will do well...if the food is not people will not come back....
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carla griffin

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by carla griffin » Tue Apr 10, 2007 6:08 pm

Thank you for the info on Wild Ginger. I'll have to try it out next time I'm in their area.
I wasn't thinking about starting my own restaurant actually. I work for a restaurant supplier and thought the time may be right to assist restauranteurs in being greener. So many restaurants operate on such small margins that I wasn't sure if we could make it cost effective for them. If however, being green adds to their customer draw it might be worth it to them. Any feedback is appreciated. Thanks.
Carla
There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will. ~Robert Frost

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