If you didn’t get the chance to attend the National Restaurant Association’s webinar on efficiency today, you missed out. But don’t worry—I took notes. (And I’m sure if you search their site, you’ll find the entire free webinar recorded and available to be replayed.) Several very influential groups contributed to the content of the webinar, including PG&E Foodservice Technology Center, Energy Star, and NRA Conserve. (And here’s an interesting connection—NRA Conserve is funded in part by the Turner Foundation. Sound familiar? Yes, the Turner Foundation was indeed founded by Ted Turner of CNN, TBS, and Ted’s Montana Grill fame.)
The webinar was entitled “5 Things Operators Must Know About Energy Efficiency.” And those five things are as follows (paraphrased by yours truly):
- Energy efficiency is good for business.
- There are lots of ways to save, and the webinar presents five major areas for savings.
- You are not alone in seeking out energy savings.
- There are many groups that offer incentives for energy efficiency.
- The “big guys” are embracing efficiency, too!
According to the presenters, there are five main areas to turn to for energy savings. Richard Young (of the PG&E Foodservice Technology Center) gave this first part of the presentation, and he included plenty of impressive charts and other illustrations of the various ways a restaurant can save lots of energy and lots of money. Below is a brief outline of Mr. Young’s main points:
1. Lighting
Ø Install Energy Star-qualified CFLs [LED is even more efficient]
2. Kitchen ventilation
Ø Install variable speed exhaust fan control (more efficient AND quieter!)
3. Sanitation
Ø Conserve hot water
§ Install low-flow pre-rinse spray valves
§ Fix leaks
4. Refrigeration
Ø Perform preventative maintenance:
§ Repair door closers
§ Clean condenser coils
§ Clean evaporator coils
§ Replace worn door gaskets
§ Check refrigerant charge
Ø Get strip curtains
5. Cooking
Ø Purchase efficient appliances
§ An inefficient steamer is an example of equipment that is often worth replacing with a high-efficiency unit, even before the old one quits working
Besides gaining some really concrete ideas of efficiency initiatives a restaurant operator can embrace, I also found out that the next foodservice equipment items up for Energy Star qualification are griddles and ovens. I’d heard this before, but this time the information came “straight from the horse’s mouth,” Kate Lewis of Energy Star.
While Energy Star griddles and ovens may be a year or more away, many suggestions made in the webinar are really simple things you can do anytime (like fixing leaky sinks). If you are tired of energy costs and are ready to take the next steps to save energy and money, give Serv-U a call and we will help you get started on the path to a more efficient future!
