Tag Archives: green

Restaurant gardnens are literally growing in popularity

How has green found its way into restaurants? Just a few weeks ago, we wrote a post highlighting Forage in Los Angeles, a unique new concept based entirely on cooking and serving foods grown from local farmers and amateur green thumbs…Read the rest on growing local here.

 

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How Energy Efficent is your Restaurant?

Energy Efficiency

 

Synergy Green

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.


Your EEQ — Energy Efficiency Quotient

Keep your restaurant business EEQ (energy efficiency quotient) in mind as you remodel or build. Use green-smart materials and green strategies that save energy inside and out.

  • Recyclables — Use recycled hardwood flooring, bricks, stones and paving materials.
  • Non-wood and wood products — Use wood composites made of agricultural waste and non-wood materials.
  • Insulation — Insulate exterior walls, floors, and ceilings to maximize heating and cooling. Put insulation batting and caulk around windows and doors.
  • Natural light — Install skylights and windows where possible to save on lighting and heating costs. To control window lighting, use blinds.
  • Roofing — A reflective roof can lower roof temperatures by up to 100 degrees and in some cases qualify you for tax credits. Or if you go with a traditional roof, use light colored roofing materials.
  • Efficient lighting — Use high-efficiency lighting inside and out. Control light use with dimmable switches, timers and motion detectors.
  • Heating & cooling — Make sure the heating/cooling system is properly sized. Too big a system is wasteful and expensive to operate. Systems too small struggle to maintain temperatures.
  • Alternative energy — Consider using solar panels as an energy source. Look for products with photovoltaics and fuel cells. Most alternative energy-operations come with tax rebates and incentives.
  • Smart windows — Place windows in areas that offer natural ventilation to take advantage of winds and thermal convention. Install double-paned windows to insulate against heat and cold.

Landscaping — Add greenery around your restaurant business to absorb heat and lower temperatures around your building. Plant drought resistant native or adapted trees and plants so you water less. Use recycled mulch to retain water around plants. Create a green roof of plants to insulate against cold and hot temperatures, absorb energy and reduce water flow.

There are many things you can do and still have a great looking facility.

To Your Success…

Dean Small and Danny Bendas

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A Green Checklist for your Restaurant

Synergy Green

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
  • Televisions
  • 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

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