Optimize hot water temperature

You don’t overcook your food, so why make water hotter than you need it?

You pay for hot water three ways and those costs add up. But one clear way to save on your water heating costs is to check your water heater and optimize the temperature setting. The best part of this exercise is it's a no-cost project.

Water temperature is set by health code mandates. Typically that means 120 degrees Fahrenheit at hand sinks and 140 degrees at dish machines, and you must meet those requirements. If you are setting the water hotter, however, you're wasting energy that could cost hundreds of extra dollars per year.

Spending just a few minutes at the hot water tank to adjust and optimize the settings can conserve both energy and money.

New tool will help zap food waste

The National Restaurant Association and LeanPath have teamed up to offer Association members a 10 percent discount on Zap, LeanPath’s food-waste prevention program.

The first 25 NRA members who sign up receive a free 60-day subscription.

“Our goal is to make it easier and more affordable for restaurateurs to prevent food waste,” said Jeff Clark, program director for the NRA’s Conserve sustainability program. “Many operators either don’t know how to get started or don’t think they have the money to install expensive tools to do it. This is a manageable way of making this environmentally responsible tool available to them.”

LeanPath says its goal is to help restaurateurs cut food waste before it’s generated, in an easy-to-use way that doesn’t take a lot of time.

“If we can help operators reduce food waste before it happens, that would be best financially and environmentally,” said Janet Haugan, the company’s director of marketing. “We want to make the process understandable and easy to digest. Zap will not only show operators what and how much they’re wasting, but how to prevent it from happening.”

LeanPath research indicates that approximately 4 percent to 10 percent of food purchased by foodservice operations is thrown out before it can be plated. Some of top reasons: overproduction, spoilage and excess trimming of meat and vegetables.

“If we can help capture some of what is being thrown out and put that back on the bottom line, restaurateurs will reduce food costs by 2 percent to 6 percent,” she said. “That is a significant savings.”

Haugan said LeanPath’s typical client ends up reducing kitchen waste by at least 50 percent.

The Zap program is available in three levels: 

• Zap Basic, which costs $69 per month and is designed for small operator who spend less than $300,000 a year on food
• Zap Connect, which costs $129 per month and provides the operator with more detail and customization
• Zap Enterprise, which costs $229 a month and is recommended for chains with 10 or more units

Subscribers get access to:

• LeanPath Online, a web-based reporting dashboard that records top-wasted foods, food waste by meal or day of week, and the top reasons for food waste.
• Automatic weekly emails summarizing waste and prevention opportunities from the prior week.
• A measurement and record of food waste on an ongoing basis. This allows restaurateurs to reduce waste by adjusting what they buy, how they produce it, what’s on the menu, and how they train staff.

Visit Conserve for more information on the program and sustainability solutions for the restaurant industry.

Does it pay to buy used equipment?

The National Restaurant Association's Manage My Restaurant has articles in categories such as Marketing and Sales, Workforce Engagement, Food and Nutrition and Operations. Visit Manage My Restaurant here for this and other helpful tips.

Buying used commercial foodservice equipment can save you a bundle in the short term. But is it a good investment? Tackle these 10 questions before deciding whether to buy new or used.

1. What are your equipment requirements?
Start by determining your operation’s needs, recommends Joseph Carbonara, editor-in-chief of Foodservice Equipment & Supplies magazine.  Ask: Can the equipment help you execute your menu? Can it handle the volume? Is it simple enough for your labor pool to operate? Consider any growth plans, like increased volume or menu expansion. He recommends investing in new equipment for cornerstone items, such as a brick oven for a pizzeria.

Tip: Familiarize yourself with the available equipment options by visiting local dealers or the NRA Show. Then decide what features you need.

2. What does it cost to purchase the item new?
“If a used item costs more than 50 percent of the price of a new one, I would strongly suggest looking at new,” says Carbonara. Expect better bargains at auctions, but buyer beware.

3. What is the total cost of ownership?
To determine whether you’re getting a good deal, consider the total cost of ownership. Factor in the expected lifespan, the cost of service/repairs and operational costs. “The initial purchase price is just the tip of the iceberg when it comes to the total cost to own and operate an appliance,” says Richard Young, senior engineer and director of education for the PG&E Food Service Technology Center.

The cost of energy and other commodities, such as water or fryer oil, often exceeds the initial purchase price by many thousands of dollars. You might think you’re getting a great deal on a low-cost piece of equipment, but you potentially are throwing away big dollars on the operating side, Young says. FSTC offers an online calculator to help you estimate life-cycle costs.

Tip: To slash your energy and water bills, look for equipment that qualifies for either Energy Star and/or California Energy Wise incentives. See the lifetime cost savings of buying new Energy Star equipment vs. new conventional equipment. Unfortunately, it’s often difficult to find used Energy Star equipment, notes Jeff Clark, director of the National Restaurant Association’s Conserve program, which focuses on environmental sustainability in the restaurant industry. “Be sure to ask your equipment dealer though; you might get lucky,” says Clark.

4. Has the equipment been reconditioned?
Some dealers recondition used equipment before re-selling it, replacing parts and making repairs as needed. Ask specifically what work was done. Reconditioned equipment comes with a higher price tag but lower risk than equipment bought “as is.” You also could consider buying remanufactured equipment that has been stripped down and rebuilt.

5. What type of warranty is provided?
Used equipment generally sells “as is” from auctions and individual sellers, so don’t expect a warranty. In contrast, dealers often provide a 30-day warranty on parts; some might give 60 or 90 days on parts and labor. If you want the security of a lengthier warranty, consider a remanufactured or new item.

6. Can I get someone to service and replace parts?
Make sure parts are available and that a local technician can service and repair the equipment. Your chances are best with an American brand-name product, says Tim Schrack, vice president of purchasing for Omaha-headquartered Hockenbergs Foodservice Equipment & Supply, which has 10 locations throughout the country.

7. Who was the previous owner?
If you luck into finding equipment owned by a church or a school, it will have less “mileage” than the same piece operated by a high-volume quickservice restaurant. “It’s like buying the car that grandma drove once a week,” Carbonara says. 

8. How well does the equipment operate?
“Ask to see the equipment operate,” says Hockenbergs’ Schrack. “We’ll hook up any piece of equipment on request … It’s tricky to buy anything used online.”

Tip: Ask an authorized service agent to inspect the unit to ensure that it is in good operating condition, Carbonara suggests.

9. Is the seller reliable?
Work with sellers who want to establish a long-term relationship with you, Carbonara advises. “You want someone who is concerned that they’re putting their name and reputation on the line and wants to be good with you for a whole bunch of deals, not just this one.”

10. Does the equipment stand the test of time?
Look for equipment built to last, with brand names know for endurance, says Jameel Burkett, president of Burkett Restaurant Equipment & Supplies in Toledo, Ohio. For example, Hobart mixers and slicers can last for decades, he says, as can items like stainless steel tables and shelving, which have no mechanical parts that break.

Convection ovens and ranges tend to stand the test of time, Schrack says. But be wary of steamers, dishwashers, ice machines and other equipment that use water because they can develop lime buildup. If not maintained properly, aging refrigeration equipment can become energy-guzzlers and lose some performance FSTC’s Young says. “If the refrigerant has leaked, the unit has been overcharged or the coils are damaged, then that unit will probably not perform to spec.”

Want to blaze new sustainable trails in 2015? Here's how

Laura Abshire, the National Restaurant Association’s director of sustainability, recently attended the Last Food Mile conference at the University of Pennsylvania in Philadelphia. There, she discussed the Association’s Conserve program,   the issue of food waste, the Food Waste Reduction Alliance — of which she is co-chair — and making the business case for sustainability.

Why did the NRA start the Conserve program?

We started it to give operators the tools they needed to make their businesses more sustainable.  We believe in educating the industry on sustainable practices. Conserve is open to everyone, not just the association’s members. Before we began in 2009, there wasn’t really any place for restaurants to go to for information on this topic.

What is the biggest difference today in comparison to when Conserve began?

The program originally focused on energy and water conservation and some packaging issues. Food waste was just a part of it. But in the last few years we’ve been putting much more emphasis on that problem.

We also now have an advisory council – the Conserve Sustainability Advisory Council – which is made up of representatives from restaurant companies immersed in practicing sustainability at a high level, like Chipotle and Starbucks. They’ve really figured out how to apply some best practices at their stores so we’re taking our cues from them to figure out what more we can do moving forward.

You’ve become involved in the Food Waste Reduction Alliance. What is that?

The FWRA is an industrywide collaboration between the Grocery Manufacturers Association, the Food Marketing Institute and the NRA.  The partnership began in 2011 as part of an effort to see how the industry could work to reduce, reuse, and recycle food waste together.  Since then, we’ve worked to support those goals by sharing best practices and producing tools the industry can use in their daily operations.

What’s one of the biggest lessons learned from participating in the FWRA?

We’ve found there are several barriers to eliminating food waste and increasing food donation. Whether it’s perceived or real, a lot of manufacturers, retailers and restaurateurs think there are difficulties in reducing food waste and we want to overcome that. We need to train our staffs better, have the infrastructure built out and make it something restaurateurs really care about. To do that, we have to make the business case for them, show they can save money and that their customers will really enjoy the restaurant experience because of it. But beginning to track food waste – that’s the most important piece. Also, the FWRA recently released its newest assessment on food-waste reduction. We found barriers to donation and recycling differ based on the size of the restaurant.

What technologies are available to help restaurants track food waste?

Conserve just partnered with LeanPath, which specializes in reducing commercial food waste, to give our members access to a program that will help them track and reduce food waste at their restaurants.

What’s important for restaurateurs to know about food donation?

A lot of them don’t know if they donate food there’s a tax write off for doing so. Also, under the Good Samaritan Act, restaurateurs are protected against liability claims associated with donating food. We’re trying to let them know that participating in these programs not only benefits them financially, but helps their communities, too. It’s a win for everyone.

Keep your fryer efficient with great purchases and practices

New research shows restaurants practice sustainability

The National Restaurant Association recently unveiled new research that shows a substantial number of operators are implementing sustainability best practices into their businesses.

The survey of 1,000 full service and quick service operators found that nearly three quarters of operators recycled used fryer oil, fats and grease. More than six in 10 recycled their cardboard and paper, used compact fluorescent lighting and bought products made of recycled materials. About three in 10 installed faucet aerators to conserve water.

“More operators are looking at ways to increase efficiency – environmentally and fiscally,” said Scott DeFife, Executive Vice President, Policy and Government Affairs, NRA. “Restaurateurs today know a lot more about how sustainability can reduce utility costs and, in some cases, increase profitability.”

Key findings determined that:

• 74 percent recycled their used fryer oil, fats and grease
• 66 percent recycled cardboard and paper
• 63 percent used compact fluorescent lighting
• 61 percent purchased products made of recycled materials
• 48 percent installed low-flush toilets or waterless urinals 41 percent purchased products that can be composted
• 29 percent installed aerators on faucets
• 22 percent donated leftover food to food banks or similar organizations
• 17 percent composted food waste

Through its Conserve initiative, the NRA provides sustainable tips, tools and best practices for the food service industry. Learn more at Restaurant.org/Conserve.

NRA releases Sustainability Report offering expert advice and money-saving tips

The National Restaurant Association has issued a new report focused on sustainability best practices for the foodservice industry.

Created by the NRA’s Conserve sustainability program, the report, “Spotlight on Sustainability: Expert Tips from NRA Show 2014,” features tips, trends and real-world advice from industry experts who appeared at the National Restaurant Association Restaurant, Hotel-Motel Show in Chicago.

“As restaurateurs grapple with implementing sustainable best practices at their operations, we want to ensure they have the best possible information that will help them save money and resources,” said Scott DeFife, NRA’s Executive Vice President of Policy and Government Affairs. “Practicing sustainability is more popular than ever before so it is important to us that we provide tools and education on how to do it in as cost effective a manner as possible. This report is one more way we can help make sustainability accessible to everyone.”

This year’s report features information culled from eight environmentally-focused education sessions at the 2014 NRA Show and features input from such renowned restaurant brands as Starbucks and White Castle, as well as restaurateur Dan Simons of the Farmers Restaurant Group in Washington, D.C., Christi Cook of contract foodservice provider Sodexo Inc., environmentalist and Ted’s Montana Grill co-owner Laura Turner Seydel, and Tim Trefzer of the Georgia World Congress Center Authority in Atlanta.

“Operators who are planning to incorporate sustainable practices into their businesses will find true value in the information contained in this report,” said Laura Abshire, the NRA’s Director of Sustainability Policy. “The advice and tips offered by our sustainability experts will give restaurateurs more access to information that will help improve profitability while protecting the communities in which they serve.”

The report is available for free download here.

“We hope everyone, especially those operators who couldn’t attend this year’s show, will take the information in this report and apply it to their respective business strategies,” said Jeff Clark, Conserve’s Program Director. “We are certain it will help save money, improve the environment and satisfy your employees and customers alike.”

The Conserve program has also released its free subscription-only “Bright Ideas,” sustainability newsletter, which offers tips and tools to restaurant and foodservice operators on eco-friendly practices that save money, resources and help protect the environment. Sign up today!

For more information about the report and Conserve, visit the website here.

Bright idea! Sustainability newsletter now available for restaurateurs

The National Restaurant Association issued “Bright Ideas,” its first-ever sustainability newsletter, which offers tips and tools to restaurant and foodservice operators on eco-friendly practices that save money, resources and help protect the environment.

The newsletter, which is produced by Conserve, the NRA’s sustainability initiative, features a variety of videos, best practices, case studies and personal accounts of chain and independent operators who have achieved success by practicing sustainability at their businesses.

“We are pleased to offer this newsletter that we think will go a long way toward helping operators embrace the prospect of sustainability and better understand the financial and environmental impacts it can make on their respective businesses and the communities they serve,” said Conserve Director Jeff Clark. “This is yet another way our Association can help educate operators on a subject many don’t yet fully understand, are confused about, but want to try at their stores. We know that this information will prove invaluable to them as sustainability becomes more widely integrated into our businesses and everyday lives.”

Subject matter experts, including Clarice Turner, vice president of U.S. business development for Starbucks Coffee Co., George McKerrow Jr., co-founder and CEO of Ted’s Montana Grill and Dan Simons, operating partner of Founding Farmers restaurants in metropolitan Washington, D.C., are among the operators to be featured in Bright Ideas and Conserve’s new and improved website, which launched earlier this month. In addition, blog posts and news stories will provide information on sustainability issues, tips and trends that impact restaurants and will help improve operations and practices.

The NRA is offering the newsletter free of charge, but it is available by subscription only. Subscribe today.

NRA launches enhanced Conserve sustainability website

The National Restaurant Association has relaunched its Conserve website designed to educate restaurateurs about sustainability and showcase how applying greener business practices will save money and help protect the environment.

The rebooted website (Restaurant.org/Conserve) offers numerous videos, case studies, best practices and personal accounts of becoming more sustainable, reducing energy and water consumption, decreasing food waste, recycling, composting and operating business in environmentally and economically responsible ways.

“Practicing sustainability is no longer a trend, but an important aspect of the restaurant industry’s daily operations,” said Scott DeFife, Executive Vice President, Policy and Government Affairs, National Restaurant Association. “With this new and improved website, we are well on our way to helping restaurateurs increase their efficiency, reducing the amount of energy, water and waste they generate while saving money and being environmentally aware at the same time. By sharing the experiences, best practices and knowledge of industry leaders who are meeting their sustainability goals, we can assist those who are just beginning their own sustainable journeys.”

Well known restaurateurs, such as George McKerrow Jr. of Ted’s Montana Grill, Clarice Turner of Starbucks and Dan Simons of Founding Farmers restaurants, as well as celebrity chefs Rick Bayless, Amanda Freitag and Gale Gand, are just some of the experts sharing their sustainability experiences on the new website.

Conserve program director Jeff Clark said the redesign was driven by the goal of engaging operators, who would use the site as a guide moving forward, and refer to it often once they are immersed in their own sustainability plans.

“We know restaurant operators are extremely pressed for time and have an inordinate amount of responsibilities to juggle daily, so we needed to provide them with easily accessible, smart and solid information presented in an entertaining to help them achieve their goals,” said Clark. “We are pleased with this new and improved site, and think it will help operators and their employees understand not only how to practice sustainability, but more importantly, why they should do it at all.”

Laura Abshire, the NRA’s director of sustainability, said sustainability is one of the most talked about topics among restaurateurs and their customers, and is a discussion that continues to grow and become more relevant every day.

“Learning through the advice, tools and tips of others in environmentally sound and fiscally feasible ways will help our industry reduce its carbon footprint, make a big impact and see a great return on investment,” Abshire said. “That is a winning proposition on all fronts.”

Created in 2009, the NRA’s Conserve sustainability program is an education tool that shows restaurateurs how to reduce energy, water and waste, and save money and resources at the same time. More than 230 restaurant locations currently use the program.

Engage with the Conserve Program on social media. Follow us on Twitter @ConserveNow and on Facebook at https://www.facebook.com/RestaurantsConserve. 

NRA releases industry sustainability report

Report offers insight into sustainability initiatives throughout the restaurant industry

The National Restaurant Association released its first-ever sustainability report, which looks at environmentally stable trends and initiatives within the restaurant industry, such as food waste reduction, composting, recycling and cost-efficient energy solutions.

“Sustainability and waste reduction are increasingly important issues across the restaurant and foodservice industry,” said Scott DeFife, Executive Vice President, Policy and Government Affairs, National Restaurant Association. “We have seen incorporation of eco-friendly business practices from large chains to independent operators, as well as manufacturers and other supply chain partners. The National Restaurant Association is working to ensure operators have access to the education, tools and training needed to adopt successful and cost-effective sustainability best practices into their business models.”

“This is the first sustainability report the Association has ever produced,” said Clarice Turner, senior vice president of U.S. Business for Starbucks Coffee Co. and chair of the NRA’s Sustainability and Social Responsibility Committee. “It is a landmark document and we’re very proud of the work that went into it. It definitely outlines the Association’s sustainability goals nicely, and from a strategic standpoint, allows us to continue to tell this complex and important story. The report is a key piece of a comprehensive effort to demonstrate the ways in which NRA is being proactive and leading as a trade association on sustainability issues.”

As part of the restaurant industry’s commitment to environmental sustainability, the NRA is now offering its Conserve Sustainability Education Program (CSEP) as a member benefit. The program – designed by the restaurant industry for the restaurant industry – provides online tools and resources to successfully implement environmental practices, as well as a roadmap to help navigate toward reducing carbon footprints.

“With the help and support of some key leaders in our industry, we’ve created the Conserve Sustainability Education Program, which emphasizes education and makes the business case for sustainability,” DeFife said. “Understanding what goes on in the back of the house – from the appliances you cook with to your energy and water use, packaging, management process and even organics collection techniques – has a big potential positive impact on the average restaurant’s budget.”

CSEP includes industry-tried best practices, educational videos by industry experts, money-saving techniques and a personalized action plan for operators.

The sustainability report comes on the heels of the NRA’s just-announced Conserve Sustainability Advisory Council, which brings together some of today’s top corporate sustainability leaders as part of the Conserve Initiative.

According to the NRA’s 2013 Restaurant Industry Forecast, consumers find sustainability efforts important when it comes to choosing a restaurant, adding the incentive to restaurateurs’ of increasing guest satisfaction and attracting sustainability-minded diners. In fact, nearly half of consumers say they are likely to make a restaurant choice based on its energy and water conservation practices.

NRA research also shows that the majority of restaurant operators already have plans to increase their efforts on energy and water conservation this year; more than 6 out of 10 plan to purchase energy-saving kitchen equipment and light fixtures in 2013, and half plan to invest in water-saving equipment and/or fixtures.

“Shedding Light on Sustainability” can be downloaded for free here.

For more information on the report and Conserve, visit Restaurant.org/Conserve.

It's now free for members to Conserve!

The National Restaurant Association’s Conserve initiative is designed to inspire actions that improve a company’s bottom line, but also are good for people and the planet. Conserve explores conservation efforts being adopted by restaurant around the nation, and in Louisiana, and offers suggestions and resources to help you reduce the cost of running your operation—both for your bottom line and the environment.

Beginning Oct. 1, the Conserve program is now free to Louisiana Restaurant Association restaurant members, who are also members of the NRA through the dual member program.

Several restaurants in the New Orleans area have already taken action. Two LRA members—Ralph Brennan Restaurant Group (RBRG) and Ye Olde College Inn –participated in the first Idea Zone at the recent Louisiana Foodservice and Hospitality EXPO to share their progress and successes in the sustainability arena.

Restaurant Management magazine featured the Idea Zone Restaurant Sustainability Initiatives panelists in the article, Restaurateurs Offer Eco-Friendly Solutions just last week.  Five ways to shrink a carbon footprint were outlined from RBRG’s Chef Haley Bittermann, Ye Olde’s Johnny Blancher and Tales of the Cocktail event founder Ann Tuennerman.

The NRA Conserve can help you implement a plan today by providing industry-tried best practices, educational videos by industry experts, money-saving techniques and a personalize action plan.

It’s free and can save you big bucks and win you more customers in the process.

LRA Staff meets to discuss conservation at headquarters

By simply turning off your office light when you leave for
lunch can save a significant amount over the course of
a year. If you're a restaurant owner, are you leaving lights
on in the dining room when you're closed?

This morning, members of the Louisiana Restaurant Association’s newly-formed “Green Team” met to discuss ways to reduce its energy, water and trash costs. The trade association for Louisiana’s restaurant industry operates on funds contributed by restaurants through annual dues paid and continuously seeks ways to be better stewards of those dollars.

“Since I began in 2010, I’ve encouraged the staff to consider ways to reduce costs at the LRA,” said Stan Harris, LRA President/CEO. “I’m pleased to see that the staff has taken the initiative to make cost savings and environmental stewardship a priority for our association.”

The discussion included items that most individuals consider when managing their home energy usage, including turning lights off when leaving a room and running only a full load in the dishwasher. Instituting a recycling program to divert paper, plastics and aluminum from landfills was the highlight of the meeting. The team is investigating options like Phoenix Recycling bins in its 30,000 square foot facility in Metairie which houses a workers’ compensation program (LRA Self Insurer’s Fund) and the association offices.

“Running an insurance company requires retaining certain files for various periods of time,” said MaryBeth Yrle, LRASIF Director of Auditing. “Last year, we began scanning files to reduce the amounts of files stored and while we shred unnecessary paper documents, a third-party company Shred-It does recycle the paper at a paper mill.”

To prepare for these changes in behavior, team members recently met with LRA member Elizabeth Shepard of LifeCity New Orleans to learn the best practices for championing these efforts among their LRA staff peers. While the team was interested in participating in LifeCity’s Green Games competition, the cost associated to do so this year were prohibitive.

“The world, the market and business is changing,” said Shepard. “More and more people, whether they are investors, customers or business owners, are interested in how organizations are impacting our community. Already, the LRA is taking a lead by participating in conferences like the March Global Green Waste Recovery Conference, and LifeCity seeks to help the LRA take that commitment further.”

In an interview this week with WWL Radio, “Millennial generation changing how we eat at restaurants,” which was picked up nationally by CBS Radio, LRA Director of Communications Erica Papillion shared what the 18-34 year olds are looking for when dining out. The first of three concerns is a restaurant’s social responsibility—are the restaurant’s practices good for the environment?

The National Restaurant Assoc.
Conserve Sustainability Education
Program shares money-saving
techniques, action plans and
industry-tried best practices for
restaurant operators.

The National Restaurant Association’s Conserve EducationProgram launched shares industry-tried best practices, money-saving techniques and personalize action plans to inspire restaurant operators to consider conservation as good for the environment and also good for the bottom line.

“I’m thrilled to be participating in this movement at the LRA,” said Alice Glenn, LRA Education Foundation Executive Director. “At home I recycle, set my thermostat to 78 when I’m not home and certainly believe in turning the lights off when I leave a room.”

For restaurants, easy to implement ideas like composting prep food waste, using compact fluorescent bulbs and low-flow spray nozzles and toilets are few ways operators can have an immediate positive impact on costs and the environment.

“The Green Team set a conservative goal of reducing energy costs by 10 percent this year,” said Wendy Waren, LRA VP of Communications. “The team was so enthusiastic that the conference room light was turned off as they exited the meeting, followed by the kitchen and restroom lights.”

The five member team includes Facilities Manager Rich McCurdy, LRASIF Audit Director Marybeth Yrle, LRA EXPO Sales Rep. Peggy Charbonnet, Glenn and Waren.

What steps have you taken to reduce your energy and water usage? Are you inspired to do more? We sure are!

LRA Sponsors Conference Focused on Food, Packaging Waste

Consider how much packaging and food waste is generated each day in your restaurant? Between the prep waste, uneaten meals, glass bottles and used grease, a restaurant generates a huge amount of waste. And the kicker? We have to pay a hefty price to have it hauled off.

“It has always amazed me how costly the waste removal business is,” said Stan Harris, Louisiana Restaurant Association (LRA) president & CEO. “The restaurant pays to have their grease hauled off, which is then recycled into animal feed or converted to bio-diesel.”

In addition to those costs, Harris added that a restaurant also pays to have their bulk waste and recycled corrugated packaging disposed of or reprocessed. As a former restaurateur and consultant, he knows all to well that there are very few restaurants that effectively estimate the cost of total waste removal when they are constructing menus and the amount of waste created.

“We have to become more open to receiving product in reusable containers that can be sanitized,” Harris said. “We have to consider efficient methods for dealing with food waste and accept the fact that it might be time to consider upgrading existing lighting and air conditioning/heating systems to those that use less energy, require less maintenance and provide the same comfort levels at a lower cost.”