We live in a world where consumption is the shorthand for success. Bigger, newer, flashier—but also more wasteful, more extractive. In hospitality, this mindset is quietly dying. Because when you welcome someone into your space, you can’t offer them cheap theater built on broken ecosystems. You owe them authenticity, transparency … and a legacy that respects the planet.
Designing a restaurant with intention—especially low-impact intention—isn’t a boutique exercise or a greenwashing badge. It’s fundamental. It’s the kind of integrity that resonates, even before a guest tastes the food.
