Tag Archives: Going Green

By far, one of the biggest criticisms we hear about going sustainable is the high initial price tag. It’s true that you won’t see or recoup the cost of some technologies like high efficiency faucets and LED lights until as much as 12 or even 24 months after purchasing—which, if …

Last April we put in place our own waste management system, which evolved after studying our not so healthy trash habits around the office. The result of this had us cutting down on our trash and ramping up our recycling and composting efforts. First, we installed composting bins to capture …

Composting is often overlooked in restaurants; in fact, when it comes to talking about food waste, the majority of restaurant owners and operators say that the first thing on their list of priorities is honoring the chef’s culinary skills and making sure the freshest ingredients are being served. Food waste …

By Jay Fiske, VP of Business Development & Jason Roeder, Director of Energy Products & Services, Powerhouse Dynamics Last week, we continued our discussion on the critical questions that need to be addressed in order for a business to extract the maximum value from their investment in an energy management …

By Jay Fiske, VP of Business Development & Jason Roeder, Director of Energy Products & Services, Powerhouse Dynamics In last week’s post, we introduced some of the benefits for deploying an energy management system across a restaurant’s operations.  We also described three critical questions that need to be addressed in …

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 designed to initiate and inspire actions that improve …

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 …

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 …

The rubber door gasket on the inside edge of the doors of all your refrigeration equipment is very important. It prevents cold air from escaping, which means the unit will stay colder longer and use less energy.  Old refrigeration door gaskets wear out and lose their seal. Even worse, older gaskets can pose …

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. …