Foreword

Why Good

Environmental Management Makes Good Business Sense

REDUCED COSTS/ INCREASED PROFITS

Many people have the wrong notion that it costs a lot of money to make a business environmentfriendly. There are actually numerous inexpensive ways of getting the job done while cutting costs at the same time. This is because many environmental measures are aimed at reduced consumption, thereby reducing wastage and unnecessary costs and increasing savings. Payback period for these minimal investments can be as short as a month.

CUSTOMER LOYALTY AND ENHANCED PUBLIC IMAGE

Our operations count a lot on customer loyalty. With a good E N V I R O N M E N T A L MANAGEMENT PROGRAM (EMP), customers see that we're not just after the money they pay us; we're also concerned in the other factors that improve our quality of life We can then count on their respect and cooperation in addition to their loyalty and satisfaction.

LESS LIABILITIES FROM LEGISLATIVE . MEASURES

A list of government rules and regulations that affect the restaurant industry would reveal that many of them have to do with environmental protection. Hence if we regulate ourselves, we steer clear of the sanctions and can consider ourselves partners with government in this effort.

RESPECTED LEADERSHIP IN THE INDUSTRY

We're starting something that's quite new in the country and in the restaurant business. If we start the ball rolling and display the good results of protecting the environment, other restaurants and maybe other businesses will follow suit. We would help establish the kind of atmosphere needed to trailblaze other future worthwhile causes-start something good that others will want to copy. In this manner we would be serving our customers and repaying them for their patronage in a far greater sense.

LONG-TERM BUSINESS BENEFITS

A sound EMP makes for greater efficiency in the operations and improved quality of service of a restaurant. It is therefore a tool for growth, stability, continuity, and an assurance of long-term benefits on our investments.

The number of restaurants nationwide is increasing everyday and-as a rule-they are planned and operated with very little, if any, consideration for the environmental impact of their wastes. The volume and stench of garbage piled up outside the backdoors of restaurants is proof enough of this. The problem is compounded by the fact that garbage collection systems, including maintenance of dumpsites, both government and private, are grossly inefficient especially in urban areas. The improper treatment of liquid wastes like used cooking oil also aggravate the pollution of river systems all over the country.

The sponsors of the EMMRO project believe that with proper training on environmental management, especially in the areas of waste minimization and pollution prevention, the adverse impacts of restaurant operations on the environment would be greatly reduced. The sponsors are also confident that if restaurant operators practice waste minimization, they would improve the profitability of their businesses and would be motivated to sustain such practices.

The EMMRO Recipe

EMMRO stands for ENVIRONMENTAL MANAGEMENT MANUAL FOR RESTAURANT OPERATORS. It is intended to help restaurant operators in the following objectives:

TO INTEGRATE ENVIRONMENTAL CONCERNS INTO THE VARIOUS FUNCTIONS OF RESTAURANT MANAGEMENT

TO IDENTIFY OPPORTUNITIES FOR WASTE MINIMIZATION AND LESSENING OF ADVERSE ENVIRONMENTAL DAMAGE

Data for this manual was sourced from a nationwide survey of restaurants with a total number of 116 respondents. These restaurants were classified into fine dining, mid-range, cafeteria, catering, fastfoods, and restaurants in hotels.

Six particular restaurants in Metro Manila volunteered to undergo waste reduction assessments (WRA). An environmental specialist, a project assistant from PBE, and a restaurant representative made up the WRA team. Between July and September 1996, the team members conducted walk-through inspections of the six restaurants and observed operations with the use of a systematic, documented, and objective review. The team then discussed various restaurant operations and waste management practices with management and personnel.

After undergoing the WRA process, specific waste reduction opportunities were identified for each restaurant. These options were selected with the following criteria in mind:

(1) Reduction in raw material usage and waste generation;

(2) Compliance to local government and company environmental standards; and

(3) Ease of implementation in terms of manpower, technology, and investment requirements.


The Cooks Behind the Broth

The EMMRO project was put together by a group of professionals from the restaurant industry and the environment sector.

Milagros C. Araneta

President/General Manager.

Alfredo Herrera

General Service Manager

Carlos Razon

Purchasing Manager

ALFREDO'S STEAKS

Jaime Miranda

General Manager

ANNABEL'S FDYE DINING RESTAURANT

Elbert Cuenca

General Manager

FURUSATO JAPANESE RESTAURANT

Leopoldo H. Prieto, Jr.

President

Manuel Miron

Operations Manager

GOLDEN PIZZA, INC.

Eliza Marco

EVP Operations

Suzette Defensor

KAMAYAN RESTAURANT

Larry J. Cruz

President

Belen C. Lopez

Community Affairs Director

Carlos Pimentel

F&B Director

THE LJC RESTAURANT GROUP

Leonor M. O'Leary

General Manager

MARCO POLO INTERNATIONAL RESTAURANT

Janette Reyes

General Manager, Marketing Events

SAISAKI JAPANESE RESTAURANT

Myrna D. Segismundo

General Manager

Alegrace Ubamos

Tower II Cafeteria Supervisor

SIGN OF THE ANvII.

Jose Fil Benitez

Chief Executive Officer

The MARIO'S GROUP

Glenda R. Barretto

Exec. Vice President

Diana Ochoa-Balistoy

HRD Manager

VIA MARE RESTAURANT

Elizabeth P de la Fuente

Executive Director

Beth Sto. Domingo

Secretariat Manager

Cynthia Deocares

Finance Officer

HRAP

Grace F Favila

Executive Director

Maureen F Olivo

Project Assistant

William Matuguina, Jr.

Environmental Specialist

Maria Elena la O

Technical Writer

PBE

The EMMRO Five-Star Awards

The EMMRO Sponsors wish to acknowledge the invaluable support and cooperation of the owners and managers who volunteered to have their restaurants assessed for this project.

The commitments they have made to do their share for the environment in their business establishments have set the vision for restaurateurs nationwide to contribute to the worthy cause of environmental management care and protection for national growth and development.

FINE DINING-CATEGORY

A L F R E D O ' S

Established 1968

Mission Statement: "To render ... service to its guests, ...while promoting the food industry in the areas of health and sanitation, environmental safety and protection..."

Marketing Objective & Strategy: "To improve financial position and credit reputation (by)...eliminating wastes, maximizing resources, i.e., human, material, goodwill/reputation."

CAFETERIA CATEGORY

ADRIATICO

Mission Statement: "...(To) continue focusing on . . . training . . . (of employees to become) a socially responsible citizen who participates in nation building through community service and who actually participates in the protection of the environment."


FASTFOOD CATEGORY

Commitment: "We shall contribute to the cause of maintaining ecological balance in all the areas where we operate; ... develop employees' awareness regarding environmental problems thru our Waste Management Program; ... work hand-in-hand with HRAP and other NGOs in promoting and advancing the cause of preserving a healthy and clean environment."

Mission Statement: "Mother Natureour OTHER customer."

Commitment: "Furusato and Zen Japanese Restaurant hereby commit themselves to implementing measures and practices in its daily operations to ensure the conservation of the environment, as well as instill conservation values to both its customers and employees."

MID-RANGE CATEGORY

KAMAYAN

47 Pasay Road, Makati, Metro Manila

Tel. 88-36-04

CATERING CATEGORY

Are you ready to EMP your restaurant?

Are you ready to plug the hole on resources getting wasted ?

Are you ready to count added savings all the way to the bank?

Are you ready to pave the way for others to follow?

Areyou ready to stick to your own rules and be ahead of government regulations?

Are you ready to drop the old practices and get to positive action?

Are you ready to do your share to brighten our future environment?

SAY “YES” AND GO WITH EMMRO!