The foodservice industry consumes a massive amount of energy. Cooking, chilling, ventilation, and lighting contribute to excessive electricity and
natural gas consumption.
But making a few small changes can amount to substantial energy savings.
Lower costs
When energy reduction strategies are implemented in conjunction with retrofitting older equipment or purchasing energy efficient models, most restaurants experience a significant reduction in energy consumption and operating costs.
PUBLIC APPEAL
Becoming a recognized green restaurant offers increased marketing and publicity opportunities. Patrons seek out facilities that are committed to the environment, which improves overall public image and customer appeal.
INDUSTRY LEADER
Reducing the environmental impact of a restaurant is an important step to becoming a recognized leader in the industry and community. It also creates a sense of pride among employees and attracts forward thinking and innovative staff.