The food service industry is buzzing with the idea of “going green.” It is applying environmentally friendly practices because it has become a responsible and smart business strategy. The three main reasons to go green in your commercial kitchen.
- Lower energy bills. An upgrade to energy-efficient equipment can significantly cut your energy usage.
- Local governments and utility companies around the country offer substantial rebates for consumers purchasing ENERGY STAR® qualified equipment.
- Lower water bills. Taking steps to conserve water can save a surprising amount of money on your utility bills.
- Improve worker productivity. Studies show that using energy-efficient equipment and green cleaning supplies improves worker productivity by reducing heat levels in the kitchen, as well as reduce the presence of hazardous chemicals.
Consumers are more aware of their impact on the environment than ever before. According to a National Restaurant Association survey, almost 62% of diners say they would prefer to eat at an environmentally friendly restaurant. If you want to retain your existing customers and attract new ones, you need to go green. The layout and design of your commercial kitchen is arguably more important than the equipment you use. Your commercial kitchen setup affects everything from worker efficiency to utility costs, so you’ll want to take the time to do an effective layout so things operate as smoothly as possible. Proper specification of a long-lasting floor is critical to a kitchen operation. Assuming the specification and installation are correct, think about floor color and balancing it with other colors in the kitchen.
Save the Environment
- Prevent air pollution. Using eco-friendly cleaners and lowering energy consumption can greatly reduce the amount of harmful emissions indirectly caused by your business’s operation.
- Reduce waste. The staggering amount of waste we produce not only takes up space, it contaminates air, water and soil.
- Save water. The earth’s fresh water supply is being rapidly depleted.
A typical restaurant consumes excessive amounts of water and energy, creates tons of waste and uses toxic cleaning chemicals to sanitize their wares. While customers love to eat out, they are becoming increasingly aware of their impact on the environment. Saving the environment is vital to your business’s success. Go green and get ahead of the game.
This article is courtesy of Mr. Jim Webb, Architect, Webb Design who recently specified Duraamen concrete resurfacing system in the dining area of West Village Building, University of California, Davis.