Topgolf Thailand’s executive chef and food sustainability manager Daniel Bucher demonstrates how he pre-planned, prioritised, and asked pertinent questions to create the facility's hygiene standard from scratch
Can you tell us about your transition from hotels to Topgolf Thailand?
The most interesting aspect is that, unlike in hotels where you must comply with many standards, here we had a blank slate with the freedom to create our own vision.
Typically, small restaurants or startups have big ambitions and great ideas but lack the funds to realise them. Conversely, big hotels have the money but must adhere to the brand’s overarching vision, leaving little room for smaller ideas. This project was a unique middle ground. We had substantial budgets and the freedom to innovate; that combination was truly exciting.
Knowing your passion for sustainability in F&B, did Topgolf Thailand hire you to look at their sustainability practices? Or did you come in, have a look and say, this is what we could do?
Sustainability is not typically associated with the entertainment business, but there was genuine interest within the company to explore possibilities.
Thailand is the first South-east Asia location for Topgolf – before this, they were only in Dubai, Mexico, the UK and Germany. Aside from the building shape and architecture – which is part of the brand standard – there were no preset operational guidelines.
What would you say is the most creative or ingenuous sustainability initiative that you have implemented here?
I think the most impressive achievement is that we managed to achieve zero-waste-to-landfill from day one. That exceeded my expectations. I did not anticipate everything would come together so smoothly from the start, making this accomplishment particularly special.
As the pre-opening chef at Topgolf Thailand, you had the freedom to guide the project towards a zero-waste-to-landfill sustainability vision. What specific measures did you implement to achieve this goal?
I was involved for almost two years pre-opening, which was quite an extended period. During this time, I focused on establishing the waste management system first, and then designing the back-of-house operations to support it. This approach differs significantly from typical hotel operations, where you take over a built facility and then try to implement sustainable practices, often at a high cost.
For instance, standard kitchen setups in hotels come with specific types of stainless steel bins and other fixtures. Kitchen contractors have predetermined these setups, making it challenging to implement a proper waste separation system without replacing these bins, which is costly.
At Topgolf Thailand, I was involved in the kitchen design from the beginning. This allowed me to incorporate recycling bins and stations that align with our kitchen SOPs, and create a seamless waste management system with the help of local industrial-grade recycling and composting companies. This proactive approach enabled us to support our zero-waste-to-landfill goal effectively.
Topgolf is known for its in-house bottled water initiative. How does this tie into your sustainability efforts?
Water posed a bit of a challenge because water sales are a significant part of beverage revenue in a business reliant on F&B income. Eliminating bottled water was not an option, so we looked into creating a sustainable water system where we filter our water but still generate revenue from it.
We addressed this by designing our own bottles, which are easy to wash and refill. Our water system, from a company called Nordaq, filters and mineralises the water, making it taste great. It also provides both sparkling and still water, allowing us to manufacture, bottle, and sell sparkling water on-site. This approach lets us maintain water revenue while supporting sustainability.
What are some other sustainability initiatives?
In addition to our in-house bottled water system, all our beer is on tap, and our sodas are mixed from concentrates.
I am also passionate about chemical-free or low-chemical operations, which I could never implement in big hotel brands due to global hygiene standards.
For cleaning, I installed AquaOzone units that turn regular water into an antibacterial cleaning solution, which is chemical-free, highly reactive, and acts as a sanitiser that is safer for humans, and does not require plastic packaging.
A few other initiatives include working with local suppliers. For instance, I am particular about the tomatoes we use in our burgers, so we grow a specific breed at a rent-a-plot farm in Chiang Mai. This allows direct communication with the farm to ensure they meet our needs.
Our sustainability efforts extend beyond food. Our stylish plates are made from an innovative, eco-friendly material: burnt rice bran.
Additionally, we have installed solar panels over the parking lot awnings. These panels are quickly generating returns, and by the end of 2024, we expect to source 35 tp 40 per cent of our energy from solar power.
How about plant-based food?
Plant-based dishes are also a key focus for me. I aim for 40 per cent of all menu items to be plant-based. However, I do not believe in explicitly advertising them as plant-based since that label may deter some people. Instead, I integrate a variety of vegetarian and plant-based options throughout the menus without highlighting them as such.
This approach ensures that plant-based dishes are appealing and frequently ordered, rather than being overlooked. My goal is not just to offer plant-based options but to make them top sellers.
Let’s talk about corporate events. What are some of the most effective practices in handling corporate groups, and what are some of the most overlooked processes or initiatives that have the potential to improve sustainability in the MICE industry?
One of the primary challenges in the business events sector is the excessive use of disposable items and temporary setups that end up in the trash afterwards, often driven by the need for aesthetics or brand consistency.
Simultaneously, a key aspect of sustainability lies in having sufficient time for planning and refinement. The more foreseeable an event is, the better it can be optimised for sustainability. However, many meeting planners operate under tight schedules.
To enhance sustainability in business events, it is crucial to invest time and effort into designing reusable sets and backdrops, collaborate with venues to utilise existing features, and offer menu variations instead of complete overhauls. Partnering with sustainable venues also eliminates the need to start from scratch.
