Green Restaurant Blog


Equipment Maintenance Tips to Promote Energy Efficiency

Purchasing energy-efficient equipment can lead to, in some cases, dramatic reductions in energy and water costs � that's been proven. But without proper maintenance or operator training, poor performance can easily negate any potential savings. What then is the point of those upfront investments? (Full Article)

Defining Sustainability

As sustainability programs have spread, seafood has become a major focus, but one accompanied by a unique set of controversies. Many of these stem from conflicts among different lists of endangered species as well as differences in how "sustainability" is defined. Many prominent foodservice organizations like Compass Group, led by its Bon Appetit division, use the Seafood Watch list developed by Monterey Aquarium. But a number of other prominent ratings systems exist, ... (Full Article)

Tackling Waste Could Resolve Challenges in Food Industry

A growing body of evidence suggests tackling food waste could help resolve many of the sustainability challenges faced by the food industry. A number of studies are linking food losses and waste to food inflation, food security, resource inputs and climate change. (Full Article)

Cows fed old food

A trial by Company Shop, which works with charities and sells surplus food through members-only shops, has successfully reared a cow on a range of inedible food that was past its sell-by date. This included pasta, confectionery and fruit and veg, which together made up 25% of the cow's diet. (Full Article)

Increasing the Accuracy of Recipe Costing

It's fair to say that most full-service restaurants do not have accurate recipe costs, even though recipe costs are the foundation of many strategic functions, such as the menu-engineering process and theoretical benchmarking. It is essential to proactively determine costs. Yet recipes are often written with other goals in mind. They are generally written in cookbook terms and not manufacturing terms. Thinking about a restaurant or a caterer in terms of a manufacturer might be an unusual concept, but it can bring about great benefits such as improving profits and increasing efficiencies. (Full Article)

Time for restaurants to 'Get REAL'

Get REAL, a new certification program has launched in Washington D.C. in hopes of connecting health-conscious consumers to restaurants serving healthful and sustainable food. The United States Healthful Food Council, a non-profit, non-governmental organization dedicated to fighting obesity, has awarded its new REAL certification to several restaurants, including Chipotle's Washington D.C.-based ShopHouse. (Full Article)

Online Tool Measures Cafes' Carbon 'Foodprint'

Environmental software firm FirstCarbon Solutions and food service management company Compass Group have launched an online tool to help Compass Group chefs and managers reduce energy, water and resource use. (Full Article)

13 ways to painlessly improve profitability in 2013: Kitchen equipment

Is it really possible just one tiny change in your kitchen could be the equivalent of increasing annual sales by $9,000? According to the International Facility Management Association, just by rolling back your broiler on-time by an hour a day, you can save $450 a year � that's pure profit that drops right to the bottom line. For an operation with a 5 percent profit margin, it would take an increase of $9,000 in sales to yield that $450 in profit. And that's just one piece of equipment. So what profits are lurking in your kitchen? Here are some tips to ferret them out. (Full Article)

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