SRA Special: Reopening right at Lussmanns

Dine Out (formerly Casual Dining Magazine) is sharing stories from the Sustainable Restaurant Association’s (SRA) members, who have prioritised a sustainable approach to reopening their restaurants after lockdown – next up this week is Lussmanns Sustainable Fish & Grill

For restaurateur Andrei Lussmann (pictured, left), hospitality is all about the people – staff, suppliers and of course, customers.

So, when planning to re-open his five Hertfordshire restaurants, he made an active decision to prioritise their most valuable asset – people.

Very conscious of the risk of ‘stretching the elastic band too far’, Lussmann built in a number of measures to ensure that staff didn’t exhaust themselves after months on furlough.

A slimmed down menu, focusing on customer favourites, was designed to require 65% less prep, helping chefs ease their way back – plus shorter shifts have also been implemented to prevent burn-out.

Determined to demonstrate his commitment to the restaurants’ network of sustainable suppliers, Lussmann has switched to seven-day payment terms rather than the usual 30.

And last, but not least, feedback from customers says that they are wholeheartedly behind the restaurants’ strict adherence to the government’s guidelines.

For more sustainable reopening hacks, head to the SRA’s website.

To read more from SRA chief executive Andrew Stephen on prioritising sustainability in hospitality, click here.