Victoria Cifrino
Michael Dellas
Loyola University Chicago
Nancy Landrum
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Along with providing healthier food options, Hannah's Bretzel has found ways to minimize their impact on the environment. Through composting, wind + solar power, and biodegradable packaging, Hannah's Bretzel has virtually eliminated waste from their dining establishment. They also offer strong employment benefits to foster a healthy and happy work environment for their employees. Through using little water, clean power, decent work, and responsible production, Hannah's Bretzel is changing the way businesses can operate.
Hannah’s Bretzel believes in providing food that people are happy to put in their bodies. They believe in transparency with their food, and all calorie-counts and sodium amounts are displayed on their menus to assist customers in making the best choices for themselves. Hannah’s Bretzel also believes in using organic ingredients that are free from harmful chemicals and pesticides. They source fruits and vegetables that are locally grown; this way, the ingredients are not unnecessarily transported across the country. Customers love eating at Hannah’s Bretzel knowing that what they are putting into their bodies is more mindful.
In addition to the healthier food served in Hannah’s Bretzel’s establishments, the restaurants run completely on wind + solar power and all of the lightbulbs are LED. Hannah’s Bretzel also uses glass dishes and non-plastic silverware. They have pursued a 100% compostable business utilizing all biodegradable paper products and eliminating almost all plastic from their establishments. In addition, Hannah’s Bretzel believes in not only environmental sustainability but also social sustainability. Their workforce is made up of part-time and full-time employees, offering employment options to a wide variety of individuals. Pfahler informed us that Hannah’s Bretzel offers competitive compensation to their employees as well as adequate vacation time. They have gone above and beyond to make sure Hannah’s Bretzel is a great establishment to work for.
Florian Pfahler, Founder and CEO of Hannah’s Bretzel, migrated to the United States in 1992. In the early 2000’s, the success of Whole Foods Market and the rise in healthier eating habits amongst Americans inspired Pfahler. He saw that there were people who realized food isn’t just about satisfying hunger but about being healthy and strong, and those individuals were willing to pay for healthier, more organic food options. Admiring the entrepreneurial spirit in America and seeing the opportunity to serve customers who were health conscious, Pfahler decided to start his own food business. Hannah’s Bretzel was started by Pfahler in 2005, named after his daughter, Hannah. However, their mission does not stop at healthier food options. Seeing the abundance of opportunities to be green as a business, Pfahler aspired to make Hannah’s Bretzel as sustainable as possible.
Hannah’s Bretzel has offered a healthier and reliable food option to the surrounding community, promoting health and well-being to all individuals. Florian Pfahler has made sure the ecological footprint has been as small as possible on the environment and through wind and solar power, as well the use of composting and elimination of waste, he has been very successful. In addition to their small environmental impact, Hannah’s Bretzel’s employees are also treated incredibly well, making a difference in the lives of every individual Pfahler employs.
Florian Pfahler informed us that although his innovations stem from wanting to do the right thing as a business owner and are not for financial gain, there have been immense business benefits. The business has profited from using LED lights and by being wind + solar powered. In the Hannah’s Bretzel location where our interview took place, Pfahler pointed out that since all of the lightbulbs are LED, he has not had to replace a single one in the 7 years that the location had been open. Although it can be costly to set up some of these sustainable innovations in the beginning, Hannah’s Bretzel has experienced lower power bills since using all LED lights and running on wind + solar power. Starting with just one location in 2003, Hannah’s Bretzel has expanded upon their success to seven locations with more opening in the near future.
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Florian Pfahler, Founder and CEO
Hannah's Bretzel was founded in 2003 by Florian Pfahler as a fast-casual restaurant that provides healthier food options while dedicating themselves to having the smallest environmental footprint possible. With seven locations (and more to come) in Chicago, IL, Hannah's Bretzel is leading the effort for businesses to operate with a conscience.