Restalia has long embraced sustainability as a core element of its business strategy, prioritizing eco-friendly practices since its founding 25 years ago. Unlike many in the Quick Service Restaurant (QSR) industry at the time, Restalia committed to using reusable items over single-use alternatives, aligning with the preferences of beer enthusiasts who preferred frosted glass mugs over plastic containers.
The company’s signature mugs, affectionately named Sancho and Panza, emphasize quality, with company representatives noting, “The taste of beer is not the same in a plastic container as it is in a glass one.” This commitment extends to its food presentation, serving portions on wooden boards and salads in ceramic bowls, reinforcing that sustainability can coexist with cost management.
Minimizing food waste is another critical aspect of Restalia’s sustainability efforts. All meals are prepared fresh upon order, and the company employs stringent ordering controls to reduce waste. “It’s akin to home cooking, planning purchases based on consumption habits,” they explain. Staff training plays a vital role in this strategy, with the R&D team developing new methods to enhance efficiency and flavor without sacrificing quality.
Restalia also prioritizes local sourcing, with over 96% of its suppliers based nationally. This not only supports the local economy but also aligns with the company’s commitment to environmental stewardship and operational flexibility.
In response to changing consumer habits, Restalia’s 100 Montaditos has recently revamped its menu to incorporate even more sustainable options, featuring new items such as Torreznos de Soria and Jamón croquettes. The brand has also committed to greener delivery methods, utilizing 100% recycled and recyclable packaging.
With ongoing efforts to eliminate plastic across all its brands, Restalia is transitioning to bagasse materials and ensuring that any tableware with legally permitted plastic content is biodegradable and recyclable. Through these initiatives, Restalia continues to set a benchmark for sustainability within the organized restaurant sector.
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