Going Green Isn’t A Gimmick, It’s A Business Model.
Many facilities think about the food they serve as a means to waste management and conservation, and may overlook equipment issues. Buildings with restaurants and other food service operations are very energy intensive, consuming roughly 2.5 times the energy per square foot as other commercial buildings, or close to 250,000 British thermal units (BTUs) of energy per square foot.1
True, the best time and biggest window for making an impact with equipment is a major renovation or new build, but there are numerous opportunities as you look around the kitchen to make an impact.
Maybe there is a leaky faucet, or a gasket that needs to be replaced. Another possibility is improper management of an energy plan for your equipment. Maybe an oven is turned on first thing in the morning out of habit and it is running for 12 hours a day, when in fact it really only needs to be powered up for 6-8 hours. Or maybe the equipment is not matched properly to the food your are preparing such as a batch steamer for an a-la-carte item. If you do go the route of purchasing new Energy Star rated equipment, make sure your employees are trained on how to use it! It will most likely operate differently than the equipment that was replaced.
Why go green?
Save Money – Save Customers – Save the Environment
- A well-managed energy plan for your equipment will decrease your operating costs & increase your bottom line.
- According to a 2008 National Restaurant Association survey, almost 62% of diners say they would prefer to eat at an environmentally friendly restaurant.
- You will be viewed by customers and the public as a responsible business owner, improving brand image and perception.
- It’s not as expensive as you think! Your energy savings over the life of the equipment can off-set the initial cost of energy efficient equipment.
- Incentives are available for certain equipment purchases. Click here to find out what incentives are available in your area.
Get Started Today!
Slow and steady wins the race, it is not an overnight implementation. Check out Energy Star guidelines to get started.
Take a good look around your kitchen to see where you are wasting energy. It could be as simple as taking a look at your lighting system, or fixing a
leaky faucet. If replacing equipment look for Energy Star rated equipment to add to your list of options.
1 Consortium for Energy Efficiency. Commercial Kitchens Fact Sheet. Available at: www.cee1.org/resrc/facts/comkit-fx.pdf