1. Start-up, Shutdown Schedules Not everything needs to be turned on right away when the first cook arrives. Equipment start-up schedules similar to just-in-time ordering saves energy with no investment. 2. Low flow aerators These are potentially one of the lowest priced efficiency measures a restaurant can buy. Aerators range …

One of the big things in campus cafeterias over the last couple years has been trayless dining. Several hundred college food service operations removed trays from their dining facilities, and left the students to eat what they could carry. The initial programs were a huge success, and continue to be …