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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