Sponsored By

Restaurant Concepts & Chefs

Here’s how challenging it is to eliminate plastic in a supply chain-challenged industry

From where they source their fish to using recyclable packaging, Aloha Poke tries to be as green-friendly as possible, which has become more challenging during the pandemic.

Joanna Fantozzi, Senior Editor

September 21, 2021

Joanna Fantozzi

Sustainability and poke bowl concepts go hand-in-hand, especially for Chicago-based, 15-unit brand Aloha Poke. According to CEO Chris Birkinshaw, they source nearly everything at their stores sustainably, from packaging to the fish that goes into each bowl.

But for a green-focused poke chain, it has become challenging to keep sustainability at front of mind during a pandemic when supply chain and seafood-sourcing issues run rampant.

“At times, it's been a question of, ‘can we get product all?’” Birkinshaw said. “And where do we find it? So that's its own sort of challenge of, ‘we have to have something even if it's for a very short period of time, or we've experienced packaging disruption and we have to find something. So let's find the best alternative that we can to our typical packaging, both for the customers’ expectations, but also as a relates to sustainability and staying on the same track.”

The scarcity of packaging materials and even certain seafood has caused a major cost increase for the brand – a cost increase that Birkinshaw said they will soon have to pass onto the consumer.

“We're now at a point with increasing seafood and packaging costs where we’ve previously been able to absorb it,” he said. “I think most chains, especially the public ones, have already raised prices once if not twice during this period of time. We're trying to wait as long as possible to pass this on to the consumer, but the time is probably is probably here.”

About the Author

Joanna Fantozzi

Joanna Fantozzi

Senior Editor

Joanna Fantozzi is a Senior Editor for Nation’s Restaurant News and Restaurant Hospitality. She has more than seven years of experience writing about the restaurant and hospitality industry. Her editorial coverage ranges from profiles of independent restaurants around the country to breaking news and insights into some of the biggest brands in food and beverage, including Starbucks, Domino’s, and Papa John’s.

Joanna holds a bachelor’s degree in English literature and creative writing from The College of New Jersey and a master’s degree in arts and culture journalism from the Craig Newmark Graduate School of Journalism at CUNY. Prior to joining Informa’s Restaurants and Food Group in 2018, she was a freelance food, culture, and lifestyle writer, and has previously held editorial positions at Insider (formerly known as Business Insider) and The Daily Meal. Joanna’s work can also be found in The New York Times, Forbes, Vice, The New York Daily News, and Parents Magazine.

Her areas of expertise include restaurant industry news, restaurant operator solutions and innovations, and political/cultural issues.

Joanna Fantozzi has been a moderator and event facilitator at both Informa’s MUFSO and Restaurants Rise industry events.

Joanna Fantozzi’s experience:

Senior Editor, Informa Restaurant & Food Group (August 2021-present)

Associate Editor, Informa Restaurant & Food Group (July 2019-August 2021)

Assistant Editor, Informa Restaurant & Food Group (Oct. 2018-July 2019)

Freelance Food & Lifestyle Reporter (Feb. 2018-Oct. 2018)

Food & Lifestyle Reporter, Insider (June 2017-Feb. 2018)

News Editor, The Daily Meal (Jan. 2014- June 2017)

Staff Reporter, Straus News (Jan. 2013-Dec. 2013)

See more from Joanna Fantozzi

You May Also Like