Winter 2009
Restaurants use five times more energy than any other business in the retail industry. With all the cooking, refrigeration and dishwashing that takes place in a restaurant kitchen, it’s obvious where most of their energy goes. This is why most sustainability initiatives start in the back of the house. However, if you’re concentrating only on the kitchen and dish area, you’re missing valuable opportunities to cut energy usage throughout your restaurant.
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Winter 2009
The foodservice industry is one of the largest consumers of energy in the country, spending roughly $10 billion on energy costs every year. The average foodservice operation uses more than 250,000 BTU per square foot, five times more than other commercial buildings. The culprit? Heat. As much as 80 percent of the energy used by commercial kitchens is wasted as excess heat generated by inefficient appliances.
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Summer 2009
Measuring the Hidden Costs and Value
There are many things to consider when purchasing foodservice equipment, and while cost is an obvious factor, it's important to look beyond the purchase price to consider total life-cycle costs, including purchase price, annual energy and water costs as well as other long-term costs associated with the equipment.
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Summer 2009
Decrease Energy Use, Increase Profit
There's a reason restaurant kitchens are so hot: A restaurant's kitchen uses five times more energy per square foot than the rest of the building combined. That's a lot of energy and a lot of money going to energy costs. Investing in energy-efficient equipment can save restaurants 30 percent, and every dollar saved on energy is a dollar of additional profit.
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