Case study: The Yan
Case Study: The Yan
The challenge
How do you run a small restaurant kitchen efficiently while keeping waste low and showcasing local produce? Putting their menu at the heart of the business, The Yan proves that a menu rooted in place can work operationally and economically.
“Just start. No matter where you are in your journey … you’ll see that a lot of things have a positive impact, not just environmentally but also, as a small business, financially”.
—Jess Manley, Commercial director
Design menus that cut waste and costs
When The Yan created the first menu, they designed it around a small set of core local ingredients used across multiple dishes - reducing waste and keeping costs down but quality high.
Working smart and making an impact
They quickly realised that it wasn’t just the menu that mattered - how the kitchen operated day to day played a crucial role in reducing waste and keeping the business financially sound. Batch cooking is central - “We make everything on site in a small kitchen,” explains Jess. “Using freezers properly transformed how we work.”
During the COVID lockdown, The Yan trialled asking all guests to pre-order every meal. It proved to be successful and it is now standard practice for around about 30% of guests, helping the team prep exactly what they need for each service. On special occasions when everyone pre-orders, 130 covers can be served instead of a maximum 70.
Chefs also use a carbon calculator to see how menu adjustments reduce impact and share this information with diners through a QR code rather than on the menu. “We learned people don’t want to feel guilty choosing their shepherd’s pie,” says Jess. “But we’re doing that work for them.”
Source local, support local
Produce is sourced locally or grown on-site, with surplus frozen or repurposed in the drinks menu; food waste is composted on site. Even the restaurant’s name is rooted in local tradition - “Yan” meaning number one in the Cumbrian dialect: a neighbouring farmer would bring the season’s first hogget (year-old lamb).
The impact
Opened in July 2019 as a modest residents-only bistro, the restaurant has since attracted everyone from locals to food critics. The average dish in the UK has a carbon footprint of 8kg; the Yan’s winter menu it’s 1.23kg driven by their operational changes.
Taking the next steps
- Take stock of what you already do, no matter how small, and build from there.
- Design menus around repetition: Use core ingredients across multiple dishes to buy higher quality in smaller quantities while reducing waste.
- Use your freezer strategically: Batch cook and portion into exact quantities to reduce waste and prepare during quiet periods for busy services.
- Track your numbers: Count portions thrown away each week, measure for a month, try one change and measure again to see what works.
- Order your menu thoughtfully: Place lower-carbon or locally sourced options higher with appealing descriptions, as guests naturally gravitate towards the top.
- Make pre-ordering easy: Start with large tables or special occasions, sending a menu 48 hours before arrival.
- Find local suppliers gradually: Start with one product category and build relationships rather than switching everything at once.
Explore further
Inspired by what you’ve seen?
Check out the other case studies showing sustainability in action or explore the Regenerative Tourism Guide to learn more ways to stand out from the crowd, inspire staff, enhance visitor loyalty and make your business a force for good.