SRA Special: Reopening right at OXO Tower Restaurant

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 – our final instalment this week is OXO Tower Restaurant, Bar & Brasserie.

The negative impact of no-shows was most keenly felt in the pockets of restaurants re-opening after months of lockdown.

A secondary side-effect of ghost customers is food waste – ingredients bought and prepared are left as surplus.

The OXO Tower Restaurant, Bar & Brasserie acted swiftly to ensure that nothing went to waste when this situation occurred.

The iconic restaurant on the Southbank teamed up with redistribution partner Too Good To Go.

No-shows have always hit OXO particularly hard with its afternoon tea service, leaving quantities of sandwiches and cakes uneaten in the restaurant.

By selling them on the Too Good To Go platform, OXO was able to reach a new customer base with shared values, giving them a taste of luxury at a reduced price, all while cutting waste.

And the cherry on the top of the redistributed cake, is that the revenue OXO has earned is going to homeless charity StreetSmart.

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.