Restaurants typically use five to 10 times the energy per square foot of many other businesses. That's a lot of energy savings potential if you make the right investments and decisions. Luckily, saving energy in foodservice operations is getting easier than it was only a few years ago. Start with the biggest energy user — your exhaust hood. It sucks a lot of the air you spend energy dollars to cool out your kitchen. A new generation of exhaust ventilators has changed some of the ...

Register to view this Article

Why Register for FREE?

 

Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.