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CHAPTER THREE: SAVING GREEN

Briefing References

Sept/Oct 2008
Coping with Increasing Energy Costs and Declining Sales
Restaurateurs are looking at inefficiencies that are transparent to the customer, including reducing any kind of waste – energy, food,labor, dry goods, etc.

July/Aug 2008
Saving Energy and Expenses
The Food Service Technology Center estimates that as much as 80% of the energy consumed by cooking appliances never makes it into the food being cooked and served – every dollar saved is profit.

May/June 2008
Talking Trash
Managing restaurant waste means the opportunity to reduce costs, stop throwing away profits, and contribute to environmental sustainability.

May/June 2007
Green Cleaning Goes Mainstream
As viable non-toxic cleaning products become readily available, more restaurants are seeking them out and discovering they can do the job.

Sept/Oct 2006
Composting: The Next Eco-Frontier
With food waste accounting for over 50% of a restaurant’s garbage, restaurants are composting, creating their own sites, collaborating with each other, or having food waste picked up and delivered to a commercial composter.

July/Aug 2006
Coping with Increasing Energy Costs
As energy costs increase along with concern for the environment, restaurateurs are purchasing energy-saving equipment and updating refrigeration, air conditioning, and heating systems.

	Introduction A Letter from Curtis Wilson, VP/General Manager, Restaurant and Lodging Industries American Express and the Restaurant Industry American Express Value Story
	Chapter One: Purchasing Powers Introduction Strength in Numbers Going Local Local Knowledge Purchasing Practices Power Buying: Prime Vendor
	Chapter Two: Technology Matters Introduction Feedback on the Fast Track Customers and Restaurant Technologies Taking Your POS to the Next Level Innovative Customer Interface Technology Customers Value Most
	Chapter Three: Saving Green Introduction Save Your Energy Green to Go Baby Steps, Big Impact Marketing Green Briefing References
	Chapter Four: The Employee Equation Introduction Keep the Focus on Training Learning to Let Go: Trimming Your Workforce Legal Sidebar Cutting Labor Costs Building Morale in a Down Economy Morale-Building Ideas
	Chapter Five: Smart Marketing in Tough Times Introduction New Age Marketing: Social Networks and Cell Phones Sales Forces How To Sell More in a Slow Economy Communicating with Cautious Customers
	Chapter Six: Consumers and the New Value Equation Introduction New Deals: Value and Cost-Conscious Consumers Opening the Door to More Business Industry Outlook
	Chapter Seven: Building Loyalty Introduction The Power of Committed Customers The Employee Connection Developing Loyalty – One Customer at a Time Turning Customers into “Members”
	American Express Restaurant Trade Program
	American Express Partners and Services
	Sources
	Acknowledgements

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