CHAPTER THREE: SAVING GREEN
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.
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.
Managing restaurant waste means the opportunity to reduce costs, stop throwing away profits, and contribute to environmental sustainability.
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.
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.
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.