This is an ongoing series to help our clients reap the benefits of going green. Yes, when done correctly, setting a balanced environmental mentality can actually save you money. Yes, one can go overboard on such things and it becomes counterproductive. However, the right mix of ecology can profit a restaurant business handsomely.
No, we don’t expect any restaurant business to make radical changes overnight. But if you post just a few items and build a new habit with your employees, savings start showing.
Turn off lights and appliances when not in use. Don’t forget about:
- Coffee pot warmers
- Conveyor toasters
- Heat lamps
- Steam tables
- Plate and food warmers
- Exhaust hoods
- Dish machines
- Point-of-sale systems
- Fountains and other water-using devices
- Use less water.
- Serve water only on request.
- Run dishwashers and washing machines only when full.
- When cleaning, remove debris with a broom from sidewalks, outdoor seating areas, loading docks and waste areas.
- Water outdoor plants at dawn or dusk to minimize evaporation.
- Develop a maintenance schedule.
- Clean refrigerator condenser coils.
- Make sure doors close all the way. Seal the refrigerated space.
- Repair/replace damaged door gaskets on refrigerators and cooking and holding appliances. Replace missing knobs.
- Look for and repair broken duct work.
- Engage employees in conservation efforts.
- Conduct an “energy tour” to show employees where your restaurant uses energy and water and how they can help control it.
- Label light switches and equipment with reminders.
- Recognize and reward employees with incentives to reinforce your efforts.
To Your Success…
Dean Small and Danny Bendas