• Chain Profile: 5 & Diner

  • Crop Bar and Bistro Banks on a Vintage Builiding

  • May DSR of the Month, May 2012: Jenn Pollack

  • Facility Design Project of the Month: Hospitality Center at the College of DuPage in Glen Ellyn, Ill.

Foodservice News

Read more Foodservice News

Blog Network

jCarbonara
Joe Carbonara

12 Things for 2012

It's the beginning of the year and it is a time when many columnists, bloggers and the like share a few trends they will monitor in the coming months. So, with that in mind, I would like to share a dozen thoughts and ideas about the foodservice industry as it enters 2012.

|
Read more...

jMartinez
Juan Martinez

Don't Let Menu Innovation Kill You

Blogger Juan Martinez tackles menu innovation pros and cons and offers tips for foodservice operators looking to capitalize on menu innovation.

|
Read more...

Jim Webb
Jim Webb

Indoor Environments Offer Endless Possibilities

Guest author and Webb Design employee Mike Brown has seen the future of design and wants to share it with you.

|
Read more...

jStiegler
Jerry Stiegler

This Week in Foodservice: May 15, 2012

Longtime foodservice industry observer Jerry Stiegler shares some economic and foodservice industry-related data. This week's article includes the Knapp Track Report, financial results for a number of chains and more.

|
Read more...
|

Highlights

Rainwater Collection & Irrigation for Foodservice

While the concept isn't new, rainwater collection continues to gain acceptance among foodservice operators.

Irrigation systems geared toward rainwater collection have improved significantly year after year, and they're getting less costly, says Paul Kuck, an analyst and project manager with Advantage IQ, an energy and resource management consulting firm. Beyond that, operators should make sure they're watering properly. "Water early in the morning, not at noon during the hottest time of day," he says. "And water only as much as you need. Some operators use a pulsing system that pulses water on for six minutes and off for ten, allowing the ground to soak up the water more efficiently. When you just let water run straight for a half-hour, excess water not immediately soaked off just runs off and gets wasted."

 

More advanced systems use satellite servers to monitor hour-by-hour weather patterns; this "smart" system can help determine when to water landscaping and when to hold off for a day or two. Kuck's seen clients using this technology save $2,000 in water utilities over a span of just a few months.

"In the Southwest it's probably not worth it to invest in one of these systems, but in the Midwest, with lots of spring and summer thunderstorms, that might be a good idea." These systems also work well in the rain-heavy Pacific Northwest that can see dry patches during the Sumer.

 

--------------

Do you follow FE&S on Facebook or Twitter?

Get the latest foodservice equipment and supplies news delivered directly via your preferred platform.
|

Foodservice Equipment & Supplies is proud to be the exclusive media sponsor for 2012 RestaurantPoint.

Restaurant Point - Innovating the restaurant experience