Energy Productivity: A Low Risk Path to Increased Profits | RestaurantSpaces скачать в хорошем качестве

Energy Productivity: A Low Risk Path to Increased Profits | RestaurantSpaces

As the American restaurant market reaches saturation it is becoming harder for food service operators to increase profits based on unit growth alone. At the same time, rising labor costs and competition from non-restaurant food service operations has placed additional pressure on restaurant profits. Cutting waste is one proven way to increase profits and energy bills are one of the best places to start. “Efficiency”, “sustainability”, and “green building” are all pathways that have helped reduce energy usage but it’s time to consider a more business approach to cutting energy waste that relates more to profitability. This session is about the concept of Energy Productivity and how this shift in thinking could help cut energy and water waste. Richard explains why it is important to keep moving towards more efficient equipment and buildings, what the “kitchen of the future” is starting to look like, and whether the ultimate goal of “zero net energy” makes any sense for restaurants. ------------------------------------------------------------------------------------------------------ Richard Young Director of Education Food Service Technology Center To learn more about RestaurantSpaces, visit: https://restaurantspaces.co/ Also check out our blog: https://info.restaurantspacesevent.co... Follow RestaurantSpaces on social media: LinkedIn:   / restaurantspaces   Twitter:   / restrntspaces   Instagram:   / restaurantspaces_   RestaurantSpaces is produced by influence group https://influencegrp.com/