Equipment can be an investment opportunity. “There is a huge amount of water waste in most kitchens. New equipment — from spray down hoods to dishwashers — often achieve 50 percent or more reductions in water usage. At many locations, replacements achieve paybacks in under a year. “Onsite kitchens don't typically run 24 hours a day, and the paybacks aren't as quick, but in many cases energy and water audits show their paybacks often come in under three years. People don't look at this as ...
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.