Save Money by Focusing on Energy and Water Waste

Restaurant operators are encouraged to pay increasing attention to the amount of energy their restaurant equipment utilizes. According to a recent article published by the National Restaurant Association, restaurant operators can save money when they know how much profit is getting eaten by fuel costs of inefficient restaurant equipment.

This does not necessarily mean that restaurant owners need to go out buy all new pieces of energy-star rated restaurant equipment. Monitoring your existing restaurant equipment for energy usage is an important first step in sustainability. If you happen to see a spike in energy usage, this could signal a problem such as an equipment malfunction or employees failing to follow recommended procedures, like turning equipment off when it’s not needed.

Restaurant owners are also encouraged to examine the processes in which they perform common tasks. The industry’s “tried and true” way of doing things, may not always be the most energy efficient or cost-effective. The article sites an example of using a three-compartment sink for washing dishes. A lot of energy can go into making sure water used in the sink is kept at a certain temperature, whereas money could be saved over the long-run by using a dishwasher instead.

Although energy or water-conserving restaurant equipment might cost more, the difference is offset more quickly today as utility costs are continuously rising. Plus, many utilities and/or local governments offer rebates and other incentives for buying more-efficient restaurant equipment.