The Mote has a location to die for, but it does create issues around deliveries and rubbish collection. The rising cost of commercial waste disposal has been the stimulus for CJ Bishop to take a fresh look at how her pub and restaurant operates. She’s been creative in a number of ways.

“It’s simple things like instead of throwing out used coffee granules, use them as a natural soil fertiliser,” she said. “Give your bottle tops to local schools to use as arts and crafts. This supports both your local community and environment.”

The business also no longer uses bleach-based cleaning products, opting instead for more natural options such as bicarbonate of soda and vinegar. She’s sourced biodegradable cups and straws, creating a more sustainable business that resonates well with customers both old and new.

More small changes that work

From maximising local partnerships to reducing waste, Britain's hospitality firms are out to prove that small, creative changes can make a huge difference. Catch up with the other seven stories in the series below:

• Using social media to set up a celebrity-run event in five days
• Visiting another business inspired new ways of working
• A £4 toothbrush sparked an idea to delight customers
• Strong supplier relationships freed up funds to invest elsewhere
• Building new revenue streams around your point of difference
• A creative approach to sustainability keeps customers coming back
• A local partnership created a cost-effective marketing opportunity