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					Going Green with Restaurant Equipment
From a Green Thumb to a Green Kitchen


There was a time not too long ago when "going green" was a label reserved only for the hoticulturally inclined. The 21st century interpretation takes us
well beyond gardens and landscaping and going green has emerged as the undisputed hot button on everyone's ‘to-do' list. The restaurant
equipment industry can no longer stay out of the mix. If you own a commercial food service operation of any kind with even a modest budget for
restaurant equipment, green is your color and echo friendliness is your magic mantra because that's precisely what your customers expect from you
today. Here are a few ways in which you can go green with your restaurant equipment without having to commit substantial amounts of resources:


Energy Star is your Restaurant Equipment Ticket


When buying restaurant equipment for your commercial kitchen, always consider buying equipment that displays the Energy Star logo. Energy Star®
rated products are considered superior for the environment because of their eco friendly design and optimized energy consumption—both factors
that can positively impact your bottom line. Many manufacturers have brought to market energy efficient restaurant equipment and have strategically
positioned these product lines to generate savings on multiple fronts. These include refrigerators and freezers, ice machines, commercial dishwashers,
ovens, griddles, fryers, steamers, heated cabinets and proofers.


The Miracle Resource from Nature


The average American home uses about 300 gallons of water every day and commercial kitchens go well beyond that. Water continues to remain a
finite and tangible resource. There are many ways in which you can conserve water resources in your restaurant or food preparation operation.
Restaurant equipment that uses water for cleaning purposes has been redesigned to work harder and reduce water consumption. There is much we
can do as well to contribute to the cause. For starters, we should set our commercial dishwashers to the most efficient cycle while programming the
appliance and only run full loads. Monthly maintenance checks for leaking or dripping faucets, installation of low flow faucets and fixtures and overall
focus on eliminating unnecessary water use in commercial kitchens are other processes you can implement in your food service establishment.


Cooking without Looking


Look no further beyond eco friendly and energy saving restaurant equipment used for cooking, baking, frying and steaming because green appliances
for your food service operations have arrived. Accelerated cooking ovens such as convection ovens and microwaves are both energy-efficient
appliances that visibly reduce cooking time. You should also consider appliances which use induction cooking for the impressive energy savings they
generate. Most importantly, you should turn off your restaurant equipment used for cooking when it is not in use. Allowing equipment like griddles to
run idly when not being used for cooking, or leaving your dish machine booster heater on overnight, are rather costly practices, which you can avoid.
And as simple as it seems, keeping the door closed on ovens, steamers, and even your walk-in cooler keeps your operation from using unnecessary
energy to bring these items back to temperature.


Restaurant Equipment that Matters


You cannot afford to experience breakdowns in your commercial food service establishment owing to sub standard equipment. Therefore, while
shopping for the best value, try and locate information about the company. Manufacturers often make claims that they are unable to substantiate and
restaurant equipment that is merely a lighter shade of green may not be a wise and worthwhile investment in the final analysis.


About Writer


Jeff Breeden is a well-known Food service Industry professional and has been recognized for his work at Cook's Direct and as a member of the
National Association of Food Equipment Dealers, (NAFED). During the past 12 years, he has assumed a wide gamut of roles including new product
development, national account sales, and brand development. In his current responsibility as Chief Operating Officer and Chief Merchant for Cooks
Direct, he utilizes his experience and expertise to find innovative equipment and supply solutions to meet the evolving needs of restaurant and
institutional food service operations. Cook's Direct provides a complete range of commercial kitchen equipment including all types of kitchen supplies
and heavy duty restaurant equipment to restaurants, hotels, resorts, catering companies, corporate cafeterias, educational institutions such as
universities, colleges and schools, correctional facilities and other large food service operations in the US and Canada. The company was founded in
1997 and is known for its innovative products, unflinching commitment to customer service and expert knowledge of institutional kitchen operations.
Call Jeff Breeden, Chief Merchant Cook's Direct at 800-956-5571, Write to him at jbreeden@cooksdirect.com. Visit: http://www.cooksdirect.com
About the Author
Jeff Breeden is a well-known Food service Industry professional and has been recognized for his work at Cook's Direct and as a member of the
National Association of Food Equipment Dealers, (NAFED. Call Jeff Breeden, Chief Merchant Cook's Direct at 800-956-5571, Write to him at
jbreeden@cooksdirect.com. Visit: http://www.cooksdirect.com


Source: http://www.articletrader.com

				
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Description: There was a time not too long ago when "going green" was a label reserved only for the hoticulturally inclined. The 21st century interpretation takes us well beyond gardens and landscaping and going green has emerged as the undisputed hot button on everyone's ‘to-do' list. The restaurant equipment industry can no longer stay out of the mix.