Restaurant Sustainability

Restaurant Sustainability is more than just energy savings or recycling, it’s about sustainable business practices.  

Sustainability is meeting the needs of the present without compromising the ability of the future generations to meet their needs"  - UN definition

Water, Energy, Agriculture, Health and Biodiversity are all important factors to be considered.  As the market and customer expectations change, profits need to be maximized and the environment for customers and employees need to be protected.

It’s a complex process and a complex solution. All aspects of the business must be considered and one critical area to focus on is waste...

Sustainability 4C

Take for example the tasty french fry.  If someone in your favorite restaurant cooks too many fries, then has to throw them out because they didn't sell in their allotted hold time, the waste implications are more than just the fries.  The aggregated waste impact includes:

  • the water to grow the potatoes
  • the fuel and emission from the machinery to plant and harvest the potatoes
  • the energy to process the potatoes
  • the fuel and emissions from shipping them to the distribution center
  • the energy required to keep them frozen
  • the fuel to deliver them to the individual restaurant
  • the energy to keep them frozen there
  • the energy to cook the fries
  • the energy  to exhaust the heat and vapor from cooking
  • the energy to hold them warm while the customer waits
  • and the fuel for the truck to pick up waste

so it’s more than just a few cents for the fry…..

We can help by using the right tools to predict demand along with new technologies that cook faster or hold products longer and developing the right processes and tools to create that sustainable business:

  • We are on top of all new equipment technologies and energy savings
  • Recommend equipment that provides flexibility for operations and saves energy
  • Identify operational procedure opportunities to reduce waste
  • Analyze energy demand patterns and propose solutions to mitigate costs