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Thursday, April 22, 2010

Ten Cheap Ways To Boost Efficiency (AND Profits!)

1. Start-up, Shutdown Schedules
Not everything needs to be turned on right away when the first cook arrives. Equipment start-up schedules similar to just-in-time ordering saves energy with no investment.

2. Low flow aerators
These are potentially one of the lowest priced efficiency measures a restaurant can buy. Aerators range from .50 to a several dollars and return the investment almost instantly.

3. Pre-rinse Assemblies
At about $60, these devices pay for themselves in about a week depending on your usage and prior sprayer. Some of the newest units on the market use as little as .65 gallons per minute compared to the old units that use around 3.5 gpm. New regulations require all pre-rinse sprayers to use no more than 1.6 gpm so go as low as you can find.

4. Turbo Pots
Research from the Food Service Technology Center shows that Turbo Pots use about half as much energy to boil a pot of water compared to a standard pot. If you have a pot of water boiling all day in your kitchen these pots are a must have.

5. Thawing Meats
A little bit of organization and scheduling could save many restaurants thousands of gallons of water and hundreds of dollars a year. If you must thaw meats with running water make sure the faucet has a low-flow aerator, and turn the flow down to just enough to keep water flowing across the product – not full blast.

6. CFLs
They are simple and almost old school at this point, but CFLs save a lot of money. Today’s CFLs are cheap and high quality, but don’t buy the cheapest ones you can find. You get what you pay for. Use them in hoods, storage areas, offices, back halls and walk-in coolers.

7. Training
All the green gadgets and gizmos in the world don’t save money unless the users are using them correctly. Moreover, training staff to be conscious about the resources they are using will go much further than any piece of energy efficient equipment.

8. Recycling
Even restaurants that currently recycle should audit their garbage once in a while. More than likely, recyclables are being thrown away and potentially costing the business extra hauling fees. Recycling is a simple task, and can cut a garbage bill in half if the restaurant is not currently taking part in the practice.

9. Composting
Food waste makes up something around 50% of the volume and 75% of the weight of most full service restaurants. Implementing a composting program can be a little more involved, but like recycling it soon becomes second nature to the staff.

10. Food Waste Tracking
Before starting a composting program, start tracking the restaurant’s food waste, and make changes to reduce that waste. Whether through simple paper logs or more complex digital systems like Leanpath, food waste tracking helps chefs and management actualize their waste and make adjustments to par lists, menus or schedules.

4:28 pm edt          Comments

Monday, April 5, 2010

Anyone performing construction work that totals $500 dollars or more in labor and materials must be licensed by CSLB. Any billable work performed over the $500.00 threshold cannot be legally collected from the consumer or enforced.
General advice when hiring a contractor: 
• There are scam artists posing as contractors who will take advantage of consumers who are caught off guard.  • Deal only with licensed and verified contractor/contractors. • Ask to see the contractor’s “Pocket License” or their representative’s “Home Improvement Sales Registration.” All contractors are issued pocket licenses that show the type of trade for which they are licensed and the expiration date of the license. Ask to see some additional form of identification so you can confirm their identity. • Always check on line at the CSLB website ( ) for the current history and licensing check of the contractor your dealing with.

7:32 pm edt          Comments

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