There is presently only one cer
tainty in this modern world and that is change! With rising costs and ever increasing competition, it is essential to consider alternative paths to making their businesses more viable.
In the U.S., a typical restaurant consumes 2.5 times more energy per square foot of retail space than any other commercial business. Take into consideration that in California commercial buildings account for 37% of all electricity consumption in the state and the energy squandered by restaurants becomes a staggering number. Energy efficiency is not the only area that could be enhanced by adopting sustainable practices. 16% of the solid waste that winds up in landfills can be attributed to the restaurants in California.Conventional dishwashers can run 25% less efficiently than an Energy Star rated dishwasher, and often use more water than necessary. As noted, any range of improvements in a restaurant can result in both significant economic savings and environmental wins.
A Better Bottom Line:
Put the planet aside for a minute. Consider a simple formula: electricity + water + gas = $$$. If you can reduce your energy costs, you save money. Period.
How long is your lease?
Why have a 5- or 10-year lease and purchase 3-year equipment? For example: an entry level fryer (the kind most purchase because they are the least expensive) will cost a third of what a more efficient Energy Star piece of equipment will cost. The more Energy Star fryer will get to the proper temperature quicker, has a better recovery time and will produce a superior product. It will also pay for it’s increased costs in approximately three years. So after three years, you are saving money and you won’t have to replace the appliance as quickly.
The bottom line: have a long-term and broader point of view. Long-term thinking and goals produce long-term profits and a greener earth.
THE MARKET WANTS IT
The “Responsibility Revolution” is a broad based movement of people and companies dedicated to making a difference by contributing to our quality of life locally and globally for current and future generations.
The Intelligence Group, a consumer research company that reports on trends for youngsters found that global warming was the #1 concern for people under the age of 40. Among this group, the definition of quality has been modified. High quality means more than the high quality of the “product”, it now also means the high quality of the planet.
Four Types of Green Consumers
1. True Green
2. Think Green
3. Potential Green
4. True Brown
(Groups 1 & 2 represent 85% of the public)
Consumers are looking for ways to be more responsible in their lives. They are looking for companies (which include restaurants) for solutions as to what to do. They are willing to do things (i.e. dine) that are relatively easy and don’t require many or any changes in their behavior.
