Creating an efficient restaurant isn’t just about energy-saving BOH equipment.  It’s also about lighting, waste disposal, the building envelope, and more.  “Going green” has even more connotations, from buying locally grown foods to implementing a recycling program to using biodegradable restaurant supplies.  The list is long and sometimes confusing; the issue of climate change is so politically charged that the real business benefit of efficient restaurant operations sometimes gets lost in the shuffle.

Politics aside, you will do what’s right for your restaurant.  If that means replacing old commercial refrigerators, Serv-U has the expertise and resources to help you get the most for your money.  If it means becoming more sustainable through locally grown produce, Serv-U can help connect you with people who know all about it.  (In fact, for a great website about sustainable practices, try the Sustainable Table.)

If you aren’t sure where to start, click here to see an “interactive kitchen” with great ideas you can use to make your business more efficient AND more profitable.  It was put together by a Boston news station in cooperation with the pioneering folks at the Green Restaurant Association.

And if you’d like to see a few videos on the topic of energy efficiency (serious and funny alike—I especially like the one about the static-powered home, hence the title of this post), check them out on our restaurant efficiency page (just scroll down a bit).  As we find more videos of interest to you, we’ll add them.  To see a new clip, just click the refresh button on your browser.

If you have questions or ideas or comments (or video clips you think could be added to our restaurant efficiency page), please feel free to email me or post comments to this blog.