• Facility Design Project of the Month for April 2015: Florence Moore Hall Kitchen and Servery at Stanford University, Palo Alto, Calif.

  • Infusing New Life into Garrett Community Center at Tel Hai, Honey Brook, Penn.

  • DSR of the Month: Amanda Janasik, Sr. Business Development Manager, R.W. Smith & Co., San Diego

  • Q&A: Bill Lehn, Director of Food and Beverage, and Scott Kammerer, Culinary Director, Parkview Field, Ft. Wayne, Ind.

Foodservice News

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Blog Network

jCarbonara
Joe Carbonara

Finding the Value Proposition in Foodservice

While the recipe for value continues to evolve, in today's foodservice industry two ingredients remain constant: being knowledgeable and flexible, writes FE&S' Editorial Director Joe Carbonara.

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jMartinez
Juan Martinez

Give Me Labor Economics or Give Me Death!

Labor costs usually represent the highest, or second highest, expense as a percent of sales for a restaurant. As such, proper labor management plays a critical role in driving better unit economics for a foodservice concept. If you buy into this principle, continue to read, and if you don’t then it is more important for you to continue to read on.

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jStiegler
Jerry Stiegler

McDonald's Franchisees Are Unhappy, Burger King Founder Not a $15 Fan and More

U.S. retail sales turned positive in March and restaurant sales did fairly well. For the first time, restaurant sales exceeded those of supermarkets. McDonald’s franchisees are not in a positive frame of mind. Burger King’s founder thinks $15 an hour minimum wage will kill the dollar menu. These stories and a whole lot more in This Week in Foodservice. 

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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.
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