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jCarbonara
Joe Carbonara

Growth Starved

As 2014 comes to a close, there’s plenty of optimism among the members of the foodservice equipment and supplies community. And why not?

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jMartinez
Juan Martinez

Restaurant Automation: Are We Close to the Tipping Point?

When I was a kid, my parents used to take me to a restaurant that brought your food via a train that ran on a track right in front of you. Little did I know it then, that this was likely my first encounter with automation in a foodservice application.

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jStiegler
Jerry Stiegler

November Sales Strong, Minimum Wage Debate Still Raging, Sysco Merger Carries Steep Penalty and More

November retail sales were stronger than anticipated while restaurant sales performed well, too. A study of minimum wage increase produces negative results. Sysco’s proposed merger with US Foods carries a steep penalty. This and lot more in This Week In Foodservice.

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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.

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Highlights

KFC Opens Eco-Friendly Restaurant in Indianapolis

Project Uses the LEED® (Leadership in Energy and Environmental Design) Certification Process created by the U.S. Green Building Council

As part of Yum! Brands' E3 initiative, which represents ways the company pursues economic responsibility toward reducing energy and being environmentally aware, the multi-concept chain restaurant operator has opened what it describes as an environmentally friendly KFC restaurant in Indianapolis. The building is designed to use 25 percent less energy and water than a conventional KFC restaurant, according to a company release.

 

This new KFC location features energy-efficient cooking equipment; low-power, long-life LED lighting; locally sourced building materials; parking preference for hybrid vehicles; fixtures designed for lower water use; and waste recycling, including cooking oil and plastics.

Other sustainable features include reusing energy to heat hot water, harvesting sunlight to reduce manmade lighting, automating energy management and lighting, reducing the use of foam through reusable food containers, installing fixtures designed for lower water use, and reducing building size to save materials and energy.

"This is one step along our path toward designing and building greener restaurants and we'll be using it as a 'test lab' to evaluate the performance of technologies and processes. What we learn at the Indianapolis restaurant could potentially impact the design of future buildings worldwide," said Roger McClendon, chief sustainability officer for Yum! Brands, Inc., parent company of KFC Corporation.
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