By John Lawn It's a safe bet the energy efficiency of your kitchen and servery is nowhere near the top of the list in terms of your most pressing concerns. Nevertheless, in today's "cost-cutting" environment, utility costs remain an area where a little attention can often go a long way. This is particularly true in organizations where foodservice directors now share more of the overhead burden of a facility, or where directors have taken on responsibility for other departments. Being able ...

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