Is it possible to create a healthy, delicious, responsible restaurant while still being profitable?
This is one of the challenges that Julia Chican has decided to tackle by creating Maslow, a vegetarian restaurant that strives to minimize its carbon footprint.
For her, committing to the climate also involves the restaurant industry. Thus, her restaurant aims to change mindsets in a field that sometimes clings to outdated practices.
This starts with its menu, which is entirely vegetarian, allowing it to reduce its restaurant's carbon footprint by five times. Sourcing ingredients exclusively from local producers who only grow seasonal products is also part of this commitment.
Beyond its environmental impact, Julia and her teams consider it essential to offer employees an innovative and ambitious HR policy. While the restaurant market faces significant recruitment challenges, Julia is convinced that the restaurant industry must evolve its HR practices in order to continue attracting talent.
Thus, Maslow restaurants offer various benefits to employees, such as four-day work weeks when feasible, minimal split shifts, referral bonuses, a birth bonus, menstrual leave, etc. The goal is to enable employees to balance their careers and personal lives, proving that this is possible even in the restaurant sector.
Opened last May, Maslow is now a true success. Julia now hopes to make this example a model for all restaurateurs wishing to contribute to change: “we are not competitors, but indeed colleagues,” she tells us.
If you want to deepen your knowledge on this topic: https://www.airzen.fr/xtras-veut-booster-le-recrutement-dans-la-restauration/
