Here are some more tips on how to make sure your restaurant equipment is performing at maximum efficiency. Perform regular equipment maintenance. Simple parts on cooking and refrigeration equipment break down or degrade over time from constant use, reducing energy efficiency and equipment performance. Usually these parts are so easy …
Read More »Go Green, Save Money, Serve Better Produce
As the past few years have shown, produce can be a food safety liability for anyone in the food service industry. Easy spoilage also makes produce a very difficult item to manage on your inventory. On top of all that, produce takes a lot of time and labor to prep. …
Read More »Green Initiatives: A Rise In Cost Or A Part Of Your Marketing Budget?
QSR magazine published an article recently about new take out packaging for restaurants made from recycled plastic water bottles. Dubbed The Bottle Box, the restaurants that have used it say it performs just as well or better than normal plastic take out packaging, and that it can be customized with …
Read More »Green Restaurant Tips: Use Efficiency Rebates!
Upgrading restaurant equipment to energy efficient models, maximizing water heater efficiency, and installing Energy Star rated ceiling fans and ventilation, just to name a few green strategies, all mean spending some money before you save some. For years the obstacle of spending money up front to save money down the …
Read More »The Trials Of Going Green: Tundra Revamps Its Waste Management System
When Tundra discovered that a waste management snafu had resulted in office recycling bins getting thrown in the trash early this year, we decided a complete waste management audit was needed, and fast. The lessons we’ve learned in the past three months have been both illuminating and hard won, and …
Read More »Green Restaurants: Turning Food Waste Into Electricity
San Francisco restaurants are often on the cutting edge of sustainability and green practices. They’ve pioneered ways to turn food waste into fertilizer, reduce food miles by sourcing locally, and decrease waste through recycling and composting. More recently, the East Bay Municipal Utility District has started converting up to 200 …
Read More »How To Source Food Locally: A Business Guide To Success
Local food. It sounds great on paper, and it may even be the thing restaurant patrons claim they care about most. But the reality is that restaurants are businesses, and the restaurant business is one of the toughest gigs out there. Sounding good isn’t going to be enough to justify …
Read More »How A Low Flow Valve Can Improve Your Cash Flow (AND Green Cred)
Your restaurant uses a lot of water. Between the water you serve your guests, the ice machine, the dish machine, and the sink, any restaurant goes through a lot of water on a daily basis. I don’t have to tell you how much that water costs you. I’m sure you’re …
Read More »4 Strategies For Better Commercial Refrigeration Efficiency
Now that we are entering the hottest time of the year, it’s a good time to examine the commercial refrigeration units in your restaurant and make sure they are operating as efficiently as possible. No matter what you do, you’re going to end up spending more money on refrigeration this …
Read More »Which Energy Efficiency Upgrades Are The Best Investment?
Let’s face it—restaurants are energy hogs. According to the National Restaurant Association, restaurants use five times more energy per square foot than other types of commercial buildings. And of the energy that restaurants use, the kitchen uses five times more than the rest of the building. Energy costs, on average, …
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