Tweet Restaurants use a lot of water. Between cooking, washing dishes, cleaning up, and serving guests, your water bill takes a good chunk out of your monthly budget on a consistent basis. Commercial water conservation is also a big concern of a majority of your customers, especially if you operate in dry western states like [...]
Tag Archives | Going Green
How To Be A “Green” Restaurant And Cut Costs?
Tweet In the past few years, Prendergast & Associates have had the exciting opportunities to open new locations for our clients where we were able to optimize efficiency and “green” restaurants. Through constant research as well as attending many industry programs, I have learned a great deal on what can be done in the “greening” [...]
How To Become A LEED Certified Restaurant And Why You Should
Tweet Every year, your restaurant’s green cred on the street gets more important. According to the National Restaurant Association (NRA), it’s one of the hottest trends of 2010. Companies across the board, in and out of the food service industry, have scrambled in recent years to label their brands as green, with varying degrees of [...]
Stop Giving Waste Fryer Oil Away!
Tweet 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 waste fryer oil. Some even pay to have [...]
Becoming A “Zero Landfill Company” Is A Journey
Tweet Being completely trash-free is a daunting task. Even a company in the business of “green” with highly educated Eco Patriots is challenged by this. Last week, Eco-Products reviewed our waste diversion results from 2009. We strive to divert 100% of our waste from landfills – everything is either composted or recycled. Last year, we [...]
Can We Bring Bluefin Tuna Back From The Brink?
Tweet 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 [...]
Why Chipotle’s Food With Integrity Is Good Business
Tweet Everybody in the food service industry is talking about locally sourced food these days. The National Restaurant Association has called local,organic and sustainable ingredients one of the biggest trends of 2010, and consumers have defied logic by proving they are willing to pay more for better quality. The Mexican-themed chain Chipotle has carved a [...]
Green Consumer Trend Still Going Strong
Tweet Every restaurant has had to deal with revenue and expense challenges over the last year. And many have probably wondered whether green practices and products in their restaurants are worth their while, both in terms of cost to purchase and the time it takes to implement new products and procedures. If a new Harris [...]
4 Steps For Building An Effective Sustainability Plan For Your Restaurant
Tweet Making the decision to make your restaurant a more sustainable operation has gotten considerably easier in the last few years. That’s because as consumer awareness grows there are more and more benefits associated with “green” restaurants. If you’re in doubt, simply look at the National Restaurant Association’s sustainability efforts, or see how Chipotle has [...]
The Conflict Between Local Food And Local Government
Tweet 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 gardens, yielding fresh produce for their customers. The trend has taken off quickly, and, at least in [...]
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Fixing Commercial Fryers
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A Glossary of Restaurant Lingo, Slang & Terms
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Fixing Commercial Oven Problems
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Troubleshooting Gas Range and Oven Problems
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Fixing Gas Ranges
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Photo Contest: Win a Metalfrio Beverage Cooler
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50 Honey & Bee Facts
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Should Social Media Be Used to Shame No-Shows?
- Mother’s Day Word Search
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Top Wedding Catering Trends of 2013
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Morgan Sky: I've been trying to remember a term we used for t...
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Tundra Restaurant Supply: Hello Robert, It sounds like you did order the wr...
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Molly Patterson: Wow, these are all great and new to me! Thanks for...
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Robert Duran: Hello Greg , I being reading your articles on tro...
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Anne J. M.: It depends on your electric company's charges by ...
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