Ann Lovcik - Food Service Energy Efficiency Summit
Food service businesses (restaurants and grocery stores) use 2.5 times more energy than the average commercial business. Think about it: all the stoves, ovens, heat lamps, dish washers, refrigerators, and fryers turning out meal after meal, it makes sense that they are energy intensive. However, kitchens are also hectic places where simple energy wasters often get ignored in the hustle and bustle.
Richard Young, from the Food Service Technology Center in California, highlighted a long list of simple changes that food service businesses can make that can shave big bucks off their energy bills at his presentation at Dunwoody College on Monday March 21st. From stopping leaking faucets and closing ice maker lids all the way to replacing exhaust hoods and re-doing their lighting, businesses have a huge variety of opportunities, from small to large, free to expensive.
To learn more, visit mncerts.org.
Ann Lovcik - Food Service Energy Efficiency Summit
Food service businesses (restaurants and grocery stores) use 2.5 times more energy than the average commercial business. Think about it: all the stoves, ovens, heat lamps, dish washers, refrigerators, and fryers turning out meal after meal, it makes sense that they are energy intensive. However, kitchens are also hectic places where simple energy wasters often get ignored in the hustle and bustle.
Richard Young, from the Food Service Technology Center in California, highlighted a long list of simple changes that food service businesses can make that can shave big bucks off their energy bills at his presentation at Dunwoody College on Monday March 21st. From stopping leaking faucets and closing ice maker lids all the way to replacing exhaust hoods and re-doing their lighting, businesses have a huge variety of opportunities, from small to large, free to expensive.
To learn more, visit mncerts.org.