For many restaurant owners, energy use is a major consideration. In fact, many cities and municipalities mandate that restaurants have a LEED-certified building and achieve an energy management plan by certain standards. But restaurants must also consider energy savings in the kitchen and dining areas, which can add up over time. LEED certification helps, but a restaurant energy conservation system is even more important to make sure your restaurant is using as much energy as possible while providing for the needs of your guests. When looking at potential criteria models, the Restaurant Industry Association offers several different models. All of them use different criteria for evaluating energy savings, but most all of them include the following components: automation, natural gas reduction, reduced operating costs, and an overall energy reduction in operations. This article will focus on the first component, automation, and how it can help restaurant energy conservation efforts. Learn more about business energy savings or get the right energy efficiency as a service company. Automation is the process of reducing manual labor and increasing efficiency, which allows businesses to utilize human capital in new ways. In this case, automation decreases the need for employees. It also reduces utility use, which means overall energy savings are achieved. Some of the best examples of automated restaurant processes include menu creation, order placement, meal planning, tracking food prices and nutritional information, and more. Any restaurant can save money by automating tasks, and many already do. Natural Gas Reduction deals with the gas emissions produced during the cooking process and consumption. Many of these emissions are not considered a threat to the environment, but their harmful effects on the atmosphere are undeniable. The reduction process also minimizes the amount of electricity required for food service, thereby reducing the impact on the utility costs and improving customer satisfaction. Some of the best examples of mitigation processes include carbon dioxide absorption, the replacement of non-biodegradable items in packaging, reduction of water consumption through glass or tile washing and other methods, and the substitution of cleanliness and energy reduction when possible. The Multi Process Outsourcing (MPO) concept has been around for decades, and is the natural extension of the Life Cycle Assessment (LCA) process. Both concepts work on the same premise of determining which resources should be utilized, how they should be used, and at what phase of the life cycle of the resource should be used. With the MPO, an analysis is conducted first that determines how much energy would be required to support the operation of the restaurant at each stage in its life cycle. This enables the restaurant to determine the energy consumption rate needed to support its operations at each stage and to establish what resources can be used to minimize this rate. This conceptual model is then translated into the actual usage patterns. Energy usage is then quantified using a technical data package and analyzed to identify possible effects caused by the various activities of the restaurant. These potential effects are then converted into recommended actions to reduce or avoid them. This conceptual modeling framework then helps the food service industry to effectively address the issues of energy demand management considering the factors described above. Continue reading more on this here: https://www.huffpost.com/entry/5-energysaving-tips_b_4509193.
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Restaurant energy conservation helps to keep a company competitive in the economy of today. As many restaurants work on a small part time basis, restaurant operators must cut down on the expenses related to the operation of the restaurant. In addition, increasing energy usage by restaurants is currently the largest single contributor to global pollution levels. By conserving energy, restaurant operators are taking an active role in helping reduce the alarming problem of environmental pollution. By following a few simple steps, restaurant energy conservation can be achieved for both businesses and customers. Currently, most restaurants are not meeting energy consumption targets set by the government. For example, restaurants that meet at least 18% of their total monthly energy requirements may be eligible for 'green' status. More than half of the American population meets the 'green' standard for energy consumption and restaurant energy conservation. In order to qualify for green status, restaurants need to demonstrate that they use energy more efficiently than other similar businesses. How to achieve energy efficiency in restaurants or see these commercial energy management companies. Increasingly, restaurant energy conservation practices are also being considered at the local level. Some areas have become so concerned about the growing environmental impact of commercial consumption that city, town and county governments have been stepping in to take action. In San Francisco, California, for example, the San Francisco Planning and Urban Renewal Organization have developed an energy plan for the city. This plan emphasizes the reduction of demand for commercial energy by adopting energy efficiency techniques and encouraging restaurant owners to implement energy efficient production and operations. Many restaurants are already practicing these sustainable practices. A number of organizations now offer certification programs to help restaurant owners achieve energy savings. Recently, the San Francisco Office of the Clerk of Court began offering the Certified Restaurant Energy Conservation Rating (or CCR) program to help quick-service restaurants meet the criteria for green status. In San Francisco, there are several different types of restaurants that can be certified, including seafood, deli, Chinese, coffee shops, pizza joints, and fast food establishments. The San Francisco clerk of court's office offers a list of qualifying businesses at each classification level on their website. In San Francisco, there are three separate offices that offer the Certified Restaurant Energy Conservation Rating program: By taking advantage of the Certified Restaurant Energy Conservation Rating program and the San Francisco Office of the Clerk of Court, quick-service restaurant owners can show the public that their business is actively pursuing energy efficiency and reduction of energy use. In addition to helping restaurant operators reduce energy use, the certification helps give consumers peace of mind and confidence in the efficiency of commercial production facilities. With the Certified Restaurant Energy Conservation Rating, consumers can also know what steps their commercial facilities are taking to conserve energy and which companies are working on energy-saving technologies. In San Francisco, for example, there are several different companies that offer energy management systems. These systems help to reduce the energy use from various appliances, which helps to improve the comfort level in a production facility. The Certified Restaurant Energy Conservation Rating is issued when a commercial facility complies with all the regulations set forth by the California Energy Commission, or CPUC. These regulations can involve anything from improvements in HVAC equipment to new buildings or renovations. Both the CPUC and the San Francisco Office of the Clerk of Court to offer the certification for restaurants and other commercial facilities both before and after certification is received. This allows consumers to see exactly what improvements are being made to commercial facilities to conserve energy. You can read more on this here: https://www.huffpost.com/entry/10-energy-saving-tips-to-_b_6141678. There are many restaurant chain policies in place today to conserve energy. However, these policies may not always be enough to ensure the future of your business or cause you to lose business. An energy-efficient restaurant is a key ingredient in your success and green practices can help your restaurant continues to offer customers environmentally friendly dining experiences. Some of the things you can do to achieve this goal include: restaurant-specific programs, restaurant furniture choices, restaurant equipment, restaurant marketing and advertising, restaurant furniture and design. Each of these areas has a different impact on the environment. Green Restaurant Energy Conservation Awards (on-site) Green Restaurant Energy Conservation Awards (for-site) - The Google Scholars program awards millions of dollars in financial assistance to schools that demonstrate a proven commitment to energy reduction and an overall improved quality of life. The restaurant criteria model is one of several criteria models Google Scholars uses to evaluate colleges and universities. To apply for the Google Scholars program, a school must demonstrate a history of success in reducing energy consumption, a clear commitment to renewable energy and a plan to reduce emissions. There are several on-site projects Google Scholars supports across the nation. The Nola Combs School of Engineering is one example of a college that has been given funds for its efforts in energy savings and other sustainability efforts. Find top energy efficiency companies or check out these refrigeration monitoring systems. Restaurant Energy Conservation awards (off-site) - The American Society of Mechanical Engineers awards the fellowships in mechanical engineering each year. To qualify, the applicant needs to demonstrate the ability to implement energy management systems and implement energy savings. Specific energy use requirements will vary depending on the type of restaurant and industry. For example, restaurants that serve lunch need to be able to reduce food waste, reduce flooring and install energy-efficient appliances such as freezers and water heaters. Gas and electric costs must also be factored in. Food Service Production Systems Consumption - Producing food services involves production processes that require energy. Some examples include food manufacturing, prep and food service equipment, warehousing and delivery. Companies that meet these criteria are awarded an energy star rating. The star rating is based on the level of energy consumption throughout the entire process chain, including contact with customers. Fan Energy - The goal of improving customer satisfaction and lowering food service costs is achieved through energy-efficient appliances, modern HVAC systems and a high-tech smart control system. In addition to energy consumption reductions, companies that install smart house devices can improve water use. Green restaurants that incorporate energy-efficient appliances, controlled and HVAC-smart house devices and smart control systems for air conditioning, heating and cooling can expect to save up to 20% of their energy consumption. The improved water use reduces demand for fresh water, which leads to reduced consumption of natural resources. The result of using less water results in savings in natural resources and reducing pollution. Life Cycle Assessment - There are several life cycles of an energy-efficient product. Each cycle plays a crucial role in contributing to the efficiency of an appliance or facility, which requires energy consumption. A life cycle assessment helps managers identify which processes require the most energy to complete. Energy-efficient products are rated using a 10-year life cycle scorecard. Firms that successfully achieve a five-star ranking improve their chances of achieving a ten-year certification. Continue reading more on this here: https://www.huffpost.com/entry/energy-management-keys-to_b_775680. |
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