Saving money. This is one of the most important tasks any convenience store energy manager can achieve. After all, if you're saving energy, you're saving money.
The Department of Energy and other organizations have new sets of standards for walk-in coolers and freezers. These changing energy regulations are impacting commercial refrigeration choices across the foodservice industry, so we'd like to take a few minutes to walk you through what they are and how they will impact your operation.
The Green Restaurant Association is an international, non-profit organization dedicated to creating green, sustainable practices in the restaurant industry. In addition to detailing ways operators can green their restaurants, the Green Restaurant Association also provides a breadth of knowledge on sustainable foodservice practices.
When it's time to upgrade your commercial refrigeration, there's an enormous opportunity to save money no matter what type of foodservice operation you run.
In terms of commercial refrigeration in restaurants, hotels, and other foodservice operations, we often think of the summer months as being the prime time for energy savings. It makes sense because it requires more effort (a.k.a. energy) to keep things cold in the dead of summer, but that doesn't mean summer is the only opportunity for reducing energy consumption.
In foodservice, peace of mind is rare. Each day brings a unique challenge. For foodservice operators relying on a wide range of equipment, there’s always a thought in the back of their minds that today is the day something stops working. When a refrigeration system goes down, it can send ripples throughout the operation. That’s not the case when redundancy is built into a refrigeration system.
One thing's for sure. Now more than ever before, c-store trends are driven by one factor more than all the others. We like to say the customer is always right, but when it comes to convenience stores, it is.
How can we get more students to eat healthier lunches at a lower cost?
In a nutshell, that's the main challenge every school nutrition director faces every fall when school resumes. When you dissect this question, though, it breaks down into three main points: student participation, higher nutritional value and cost. They are all interconnected.
Restaurants and foodservice operations are one of the biggest consumers of energy. This has a direct impact on profitability, particularly when volatile energy costs are on the rise.