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.
Topics: refrigeration, sustainability, food waste, commercial refrigeration, energy efficiency
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.
Topics: healthcare, energy efficiency, hospitals, Eco-Cool, Digital Scroll Compressor, redundancy
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.
Topics: freezer, refrigeration, commercial refrigeration, energy efficiency, Walk-Ins, HVAC, Lighting
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.
Topics: refrigeration, food waste, energy efficiency, school, Eco-Cool, redundancy
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.
Topics: energy efficiency, c-stores
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.
Topics: food safety, energy efficiency, Walk-Ins, HACCP, school, Regulations, redundancy, food storage
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.
Topics: energy efficiency, Walk-Ins, Eco-Smart, redundancy
When you do the right things, there are often many levels of benefits. Take energy efficiency, for example. Being energy efficient will help conserve natural resources. It will also provide a positive talking point with customers. Most importantly, it will help improve profitability and boost your bottom line.
Topics: energy efficiency, Walk-Ins, Eco-Cool, Eco-Smart, Digital Scroll Compressor, redundancy
The buildup of ice in your commercial freezer might look cool, but it's not. There are a whole host of reasons, but simply put, frost and icing are bad because they cost money.
Topics: food safety, freezer, freezer burn, food waste, energy efficiency, Walk-Ins, Ingredients
It's a fact. Reducing utility costs will ultimately add to the bottom line of your foodservice operation. According to some industry leaders, gross profits increased last year, but at the same time, expenses -- including energy expenses -- increased almost five percent more than the level of gross profits.
As a result, saving on expenses is a great way to add to an operation's bottom line. Let's take a look at a few numbers.
Topics: refrigeration, commercial refrigeration, energy efficiency, Eco-Cool
