Spotlights the challenges and opportunities that impact the application of foodservice equipment and supplies in the real world including green and energy efficiency concerns, foodservice equipment concerns, the impact of technology on foodservice, and the state of the foodservice economy.
In researching its article "The Truth and Consequences about Energy Star," FE&S requested an interview with a representative from Energy Star and the Environmental Protection Agency. Unfortunately, the EPA could not arrange an interview but its media relations department did provide answers via email to the six questions submitted by FE&S. Below please find the EPA's responses to FE&S' questions about the Energy Star program.
Everyone knows about Energy Star. What most foodservice professionals don't realize is that the program is about to undergo some significant changes that could impact the industry.
Some say the Kimpton Hotel group was ahead of its time almost a decade ago when they started introducing environmentally friendly initiatives before the term "green" had washed over the country.
Sourcing energy-efficient and water-saving equipment and reducing waste in labor and production are ways to develop more sustainable foodservice operations.
Veteran service agent Bruce Peeling shares some basic foodservice equipment maintenance tips that will help ensure an item continues to function at peak efficiency.
When trying to create an environmentally friendly foodservice environment, most operators take the proper first step of specifying energy-efficient equipment. What often gets overlooked, though, is the fact maintaining an energy-efficient environment is much more of an ongoing process that requires proper cleaning and maintenance of equipment.
Next month, all eyes in the foodservice equipment and supplies space will be on Orlando, Fla., thanks to the biennial NAFEM Show. This event will be all about the products and the innovative ways we, as foodservice professionals, use them. While the show does a wonderful job of shining a spotlight on foodservice technology, other market factors, such as the new healthcare legislation and the never-ending drive to enhance productivity, continue to increase awareness in this area.
Three veteran foodservice consultants provide their take on some of the leading foodservice trends and the related design and equipment issues.
Brad Barnes, CMC, the first NAFEM endowed professor at the Culinary Institute of America, says getting the most out of attending The NAFEM Show starts with doing your homework and creating a plan well before your plane touches down in Orlando. It also takes being proactive on the show floor. Here's his one-two punch strategy for working the show: