gustavo - Saving Energy and Minimizing Waste at Your Restaurant ...

Written by R. Hernandez

Maintaining a restaurant business has become a monumental task these days. With the rising prices of ingredients, equipment and virtually any other kind of commodity, running the business has never been riskier.

Saving energy and minimizing waste is not just an option a few environmentally conscious entrepreneurs are interested in; it is a must for everyone who wants to stay competitive in the food industry. So if you?re a restaurant owner who wants to protect your bottom line and increase the growth potential of your business, follow these simple tips.

Look for leaks. ? According to the US Environmental Protection Agency, a faucet that leaks just 1/10^th gallon of water every minute will waste fifty thousand gallons or more every year. Just think of the money you?re losing if your leak is even bigger.

A good place to check for leaks is the toilet. Add a teaspoon of food coloring to your toilet tank and wait some 30 minutes before checking if the color of the toilet bowl?s water has changed. If it?s clear, you don?t have a problem. But if it changed color, then you must call the plumber immediately. Tad Mitchell who owns Six Feet Under, a sea food restaurant in Atlanta, ensures someone checks their plumbing every month. You should do this, too, especially if you have a number of toilets and faucets in your facility.

Teach your staff to be more energy-conscious ? You?ll be surprised at how much savings you can reap just by making sure your equipment is started up and shut down at appropriate times. ?The key to the implementation of a strict startup-shutdown schedule is the staff for it is them who will be using the equipment.

So gather up everybody and educate them on the proper startup and shutdown times of restaurant facilities, which include the broiler, lights, fryers, faucets and holding cabinets among many others. Tell them that they should be extra sensitive to how much energy you?re consuming because it is also in their interest that the business stays stable and competitive through a steady stream of savings.

Optimize the oven. ? The oven wastes large amounts of energy especially if it?s old. To make sure it?s working as efficiently as possible, check if its hinges and seals are still okay. If they?re torn, cracked, chipped or damaged in any way, call a technician to have it repaired. Or better yet, purchase a new oven with a better efficiency rating. You can also save a good amount of money on your monthly electric bill just by reducing the temperature of your oven during slow periods and then raising it again at peak hours.

Check the dishwasher. ? The dishwasher is another potential massive waste producer. To make sure your dishwasher is running efficiently, check its temperature pressure. Anything above 25 psi is suspect, so investigate whether you?re using water appropriately or consuming more than what?s needed.? It?s also a good practice to load dishwasher racks before turning the device on.

Invest in low-flow spray valves. ? The Food Service Technology Center says that a restaurant can save up to a thousand dollars every year just by installing a low-flow spray valve. The device is a great investment because it?s cheap but amazingly effective. Low-flow spray valves last about 5 years and they can pay for themselves in just under a year! Install these valves in your kitchen to minimize waste and reap sizeable savings.

Install a KVAR Energy Controller. ? Affairs to Remember is a leading caterer in Atlanta. Patrick Cuccaro, the general manager, says they use KVAR Energy Controllers on many of their equipment. ?All of our motors have KVARs now,? Cuccaro says. The KVAR Energy Controller is a power-saving device that stores and recycles reactive power that a motor needs to operate. By reducing a motor?s reliance on the utility company, the device enables the owner to save huge amounts of money on his monthly electric bill. Depending on the electrical setup, a commercial establishment like a restaurant can get 6% to 17% savings every month!

Don?t let your restaurant business lose its competitive edge. Enhance efficiency and minimize waste at your restaurant by forming a detailed plan and implementing it consistently.

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Source: http://www.kvarnews.com/saving-energy-and-minimizing-waste-at-your-restaurant-business/

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