“Going Green” is a hot buzzword these days, and everyone, including the food service industry, is jumping on board the environmentally friendly bandwagon.
The great thing about going green in your restaurant is that you can cut costs and save yourself considerable money while improving customer loyalty and visibility at the same time. In a time when cutting costs might mean sinking or swimming, going green might be the thing that helps you stay afloat.
This series is intended to help you cut costs and improve your business’ bottom line while making legitimate green restaurant claims to your customers. And you just might save the planet in the process.
Tip #1: Manage Equipment
The equipment in your restaurant or commercial kitchen uses thousands of dollars worth of energy every year. Running this equipment is essential to your business, but it can also be a drain on profits if not managed properly. Some tips to help you manage equipment:
Reduce idle times. Cooking equipment like broilers, steamers, ovens, holding cabinets, and fryers all take time to heat up for optimal use.
Because your kitchen staff is usually more concerned with food preparation times than energy efficiency, they tend to leave equipment running during downtimes to avoid being slowed down by heat up time.
Obviously, you also want to minimize food prep time, but striking a balance between time and energy use is easier than you might think.
Things like broilers and connectionless steamers don’t take very long to heat up, so shutting them down during even short lulls can save you money. Ovens and fryers can be reduced to an idle temperature that uses less energy than constantly maintaining peak cooking temperature. Newer fryer models even offer an automatic idle temperature feature. And warming cabinets are often left on overnight, wasting energy.
Utilize efficient cooking strategies. Using energy hogs like salamanders or broilers is necessary to cook and serve a quality product.
But that doesn’t mean you have to use the least efficient weapons in your cooking arsenal all the time. Evaluate how each menu item is prepared and devise strategies to employ the most efficient equipment in your kitchen as much as possible.
Steamers, convection ovens, griddles, and microwaves are more efficient than ranges, broilers, standard ovens, and salamanders, so if you can substitute one for the other without compromising the quality of your product, do so.
For more information on managing eqiupment, check out Green Restaurant Tips: Manage Equipment…Continued