17 Energy Efficiency And Going Green Tips

Improving your restaurant’s energy efficiency and sustainability practices has two rewards: reduced costs and great PR opportunities.  Studies have shown that consumers are increasingly aware of “green” issues and that they care about them, even in a down economy.  That means you can connect with your customers and build brand loyalty while streamlining your operation at the same time.  These articles will...

The Conflict Between Local Food And Local Government

As I have noted on The Back Burner before, more and more restaurants are sourcing their food locally.  And restaurants in urban areas are even turning vacant lots, empty roofs, and bare terraces into herb and vegetable...

Is Your Kitchen Ventilation Sucking Up Money?

The exhaust system in your kitchen is one of those essential pieces of equipment that you must have in order to operate.  And if your hood is like the ones in most restaurants, it has two settings: “on” and “off.”  When your line is operating at full tilt during the dinner rush, the “on” setting is probably perfect, quickly sending heat and fumes straight from your cooking equipment outside.  But what about afternoons...

Can We Bring Bluefin Tuna Back From The Brink?

Bluefin tuna are one of the most prized catches in the world’s oceans, with some markets, especially in Asia, selling them for as much as $20,000 a fish.  For sushi lovers, the bluefin is the equivalent of a purebred Angus filet mignon, and it’s a mainstay of thousands of restaurants, including the internationally recognized chain Nobu. ...

Have You Joined The NRA’s Conserve Initiative?

The National Restaurant Association’s (NRA) Conserve Initiative is designed to give restaurateurs the tools they need to start implementing sustainable, environmentally conscious practices in the food service industry.  As quoted from the Conserve Initiative’s website: “The National Restaurant Association’s Conserve initiative is...

This Isn’t American Idol: How Chipotle Went Platinum

A Chipotle restaurant in Gurnee Mills, IL recently gained Platinum level certification through the Leadership in Energy and Environmental Design (LEED) program, which is run by the United States Green Building Council.  The restaurant was built on the cutting edge of environmentally sustainable technology, boasting a six-kilowatt...

Chefs Make Their Own Honey

We’ve been hearing more and more about the local sourcing of ingredients in the food service industry.  By far the most common form local sourcing takes is a small independent restaurant working out a deal for locally grown vegetables and herbs, or maybe even some locally raised meat. Of course, restaurants in large urban areas have a much harder time finding local sources because farms are so much farther away.  Some have...

Stop Giving Waste Fryer Oil Away!

Disposing of used vegetable oil has always been a problem for restaurants.  In recent years it has gotten easier with the increasing demand for biodiesel.  Now many restaurants depend on free pickup services by biodiesel companies as a convenient and cheap way to dispose of their used fryer oil.  Some even pay to have the stuff hauled away. But what if you...