• University of Michigan East Quad in Ann Arbor

  • Yale’s Dining Ventures West

  • Sales at Chicken Restaurants Ready to Take Flight Again?

  • DSR of the Month, July 2014: Chris Monico, Senior Project Manager C&T Design & Equipment Co., Indianapolis

Foodservice News

Read more Foodservice News

Blog Network

jCarbonara
Joe Carbonara

Summer Scholars

If you saw the cover of this issue promoting our coverage of college and university foodservice innovators and thought the July edition of FE&S is not for you, think again. What's happening in college and university foodservice today will shape other foodservice industry segments for years to come.

Read more...

jMartinez
Juan Martinez

Designing for Flexibility: How Much Can You Afford Not to Do?

Many factors come into play when designing a restaurant. The décor and ambience represent obvious considerations but one design element many concepts fail to consider is building flexibility into the front-of-house, middle-of-house and back-of-house designs.

Read more...

jStiegler
Jerry Stiegler

NPD’s Restaurant Market Overview, McD’s 18-Month Plan, Fast Food Employees Organizing Efforts and More

This Week In Foodservice reports on The NPD Group’s overview of the restaurant market, looks at the possibility of civil disobedience protests at restaurants, provides comparable store sales reports for a number of major chains and a whole lot more.

Read more...

Greg Christian
Greg Christian

Outcomes for Year One of a New, Self-Op School Lunch Program

As the 2014-2015 school year draws to a close, I'd like to share the final outcomes of Nardin Academy's new self-operated foodservice program.

Read more...

Highlights

FCSI Panel LEEDs the Discussion on the Greening of Foodservice

A veteran foodservice design consultant shares three keys to achieving LEED status for a design project.

The greening of foodservice operations remains top of mind for most every member of the industry. Generally speaking, most every foodservice operator is in favor of making their business more environmentally friendly but the key is balancing the extra costs associated with going green with the return such steps can provide. In other words, everyone is in favor of helping the environment right up to the point when they have to pay for it.

So it was with great interest that I attended a FCSI-sponsored LEED panel discussion that took place on the eve of The NAFEM Show. The room was swollen with consultant and allied members of FCSI, which leaves me believing that the many people throughout the industry are continuing to come to grips with what it actually means to be green in a foodservice sense.

Moderator Richard Eisenbarth of Cini Little, an international design consulting firm, shared his experiences on what it takes to get a foodservice project LEED certified by the U.S. Green Building Council. All foodservice-related LEED projects share three common traits, he said, including:

An Owner Committed to Pursuing LEED Certification: Because some of the more energy-efficient pieces of equipment tend to cost more than other items, the price of pursuing LEED certification can be higher than other foodservice projects. As a result, if the owner is not committed to pursuing LEED, the project runs the risk of having the energy-efficient items value-engineered out in order to cut up front costs.

Know Your Baseline: It is important to understand the starting point for energy consumption, water use and other environmental factors and be able to show the ways the project improves upon these levels. Expanding on this point, later in the presentation Bill Clark of Manitowoc Foodservice, said that the typical foodservice operation's energy consumption breaks down something like this: 13 percent to lighting, 6 percent to refrigeration, 18 percent to sanitation, 35 percent to food preparation and 28 percent on HVAC.

No One Piece of Equipment will Result in Earning a LEED Point: Specifying energy-efficient products, including those with Energy Star ratings, can help a foodservice project eventually accumulate LEED points but no specific piece of equipment will generate a LEED point on its own, Eisenbarth said. It is important to know the innovative aspects of a foodservice design and be able to quantify that when pursuing LEED. For example, low-volume exhaust hoods can be very helpful when pursuing LEED. But it is important to quantify the actual savings these items represent.

Clearly, there's a lot more to cover with LEED and the overall greening of foodservice. So in my next post, I will share a few other thoughts from this panel based on the presentation of Todd Taylor, director of design for Darden Restaurants.
Related Articles

Foodservice Equipment & Supplies is proud to be the exclusive media sponsor for 2014 RestaurantPoint.

Restaurant Point - Innovating the restaurant experience