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Cheese Curds Gourmet
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Pratt explains. "If you’ve got an old piece of
equipment in the kitchen burning excess fuel
which adds to your monthly costs, wouldn’t
-
ment that’s going to save you money in the
long run?"
Curds is committed to being an eco-friendly
franchise. From maximizing the design of
their physical locations, right through to the
day-to-day operation of the restaurants, re-
ducing their impact on the environment is a
top priority.
generating garbage and waste," says Pratt. "So
we continually look at initiatives to reduce
waste by sourcing earth friendly wares when-
ever we can. We buy as much local products
in order to reduce our carbon footprint, and
-
-
Cheese Curds is willing to put forth the
-
ing more money long-term. With the ex-
pert help of local suppliers such as Big Eric's,
Pratt understands the savings to be found in
certain equipment. From the use of sustain-
able building materials in the construction
to biodegradable utensils and napkins made
from recycled materials.
at the initial cost of a piece of equipment be-
cause they’re saving a few bucks on the front
end," he says. "However, the real savings for
years to come is by investing a little more on
the front end to reduce your monthly costs."
A TEAM EFFORT
Strong relationships with partners and sup-
pliers are key to a business succeeding and
growing their market share. Loyalty goes a
long way with partners says Pratt, sharing
their success thus far with those who have
helped make it possible. "If you work with
your suppliers to build loyal relationships
it’s only going to help you grow," says Pratt.
"Both my Coca Cola Rep and Gordon Food
Service suppliers have stepped up to help me
grow with incentives that help reduce costly
construction bills. We both win as long as I
continue to grow so why wouldn't we want
them to be part of our success?"