Tips for saving energy and boosting your bottom line

Lately, Canadians are becoming increasingly aware of the impact their lifestyle and consumer choices have on the environment. Foodservice operators are also increasingly aware of their environmental foot print and many are seeking out ways to reduce the amount of resources they use and the amount of waste they produce.

The good news is that many environmentally friendly initiatives also have a positive effect on the bottom line. In an industry that is approximately twice as energy intensive as other commercial operations, rising energy costs are further motivating restaurant operators to “go green.”

Here are some tips, courtesy of our friends at the National Restaurant Association in the U.S., to help foodservice operators conserve energy and water:

1. Turn it off
Turn off interior/exterior lights and cooking hoods when not in use. Install motion detectors in storerooms, offices and restrooms. Set lights on timers.

2. Fix that leak
Repair leaky faucets and toilets. Stop air leaks by caulking and insulating around leaky windows and doors and installing energy curtains in freezer rooms.

3. Replace lighting
Replace incandescent with longer lasting CFL light bulbs or LED lights. Replace traditional exit signs with LED exit lighting.

4. Reduce. Reuse. Recycle.
Follow the 3 R's of sustainability: reduce, reuse and recycle. Reduce waste. Reuse furniture, flooring. Recycle paper, plastics, glass and aluminum.

5. Pull the plug
When not in use, unplug computers, electronics, coffee machines, POS system and any small appliances.

6. Use less water
Serve customers water upon request. Run dishwashers and washing machines only when full. Install low-flow toilets, waterless urinals and tank-less water heaters.

7. Train and inform
Train employees on energy saving procedures and on the importance of energy conservation and water use. Tell customers about your energy efforts.

8. Clean and maintain
Clean equipment runs more efficiently. Regularly dust and clean appliances, top to bottom. Perform routine preventive maintenance on HVAC, plumbing, appliances and major equipment.

9. Remodel or build green
Use low-VOC (volatile organic compounds) or no-VOC paints, recycled flooring and managed forest wood. Install a reflective roof, sun lights and energy-efficient windows.

10. Look for the ENERGY STAR label
Purchase appliances, electronics and other equipment that carries the ENERGY STAR label. Requirements vary from one category to another, but typically an ENERGY STAR model must be from 10 to 50 percent more efficient than a conventional model.