Getting the Heat Out of the Kitchen

Energy-efficient appliances, maintenance and monitoring hold down costs.

By  Samantha Oller, Senior Editor/Special Projects Coordinator

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There are rules we try to follow in our home kitchens: Don’t leave the refrigerator and freezer doors open. Keep the oven off when the air  conditioning is on. And please don’t leave the water running.

When that kitchen is in the c-store, the home rules don’t always transfer. For one thing, in a c-store, the kitchen is almost always open. Customers demand speedy service and consistent quality. And employees typically don’t see the boss’ reaction when he or she opens the utility bills each  month.

It’s a dynamic that can unintentionally make a foodservice program an energy vacuum, siphoning away the profits that the category promises.

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