We've written a great deal about hot restaurant concepts, good hospitality management and the latest food trends. In the past few years, we’ve witnessed the green movement popping up in restaurants across the nation. Health, earth, animal and people-conscious initiatives such as local, organic, humane and sustainable foods, fair trade practices, recycling and other green methods have been implemented by mindful restaurant owners looking to demonstrate their values and attract like-minded patrons.While these actions are quite commendable, is it a feat too impractical for a restaurant operator? Can a restaurant juggle these issues without losing sight and attention to what’s truly important in the business? Some may argue otherwise but the bottom line for any restaurant is a direct result of how good is the food – after all, what is the main reason someone decides to come back to a restaurant? The facts have been longstanding and have not changed: people are demanding great, flavorful and tasty food. While recycling, sustainability, hormone free and local are important, if the food doesn’t taste great they are not coming back. Never lose focus on the quality and taste of the foods you serve. If that means you cannot source your foods locally, then you should not. The opposite may be true as well. Conversely, if sourcing local produce and using them in your menu will create stellar dishes (perhaps you’re located near Chesapeake Bay or Seattle, towns famous for their seafood for example) at a reasonable price for you, then local should be the way to go.LYFE Kitchen is an exemplary model of driving home their environmentally sound practices and delivering nutritious food while maintaining a loyal following. They understand the balance required to maintain their best practices while never sacrificing the taste profile of their dishes. If you take a look at their menu, you’ll see the unique flavor profiles and combination of ingredients that elevate the dining experience.By and large, it is important to not place unreasonable limitations on your restaurant – do what you can to give back but be practical, give yourself creative room and remember to put yourself in your guests’ shoes – their palates are your biggest critics! For more restaurant industry and related news articles like this, sign up for our free informational emails!!