Sustainable energy in the hospitality work place.
One of the most overlooked aspects of cost in the restaurant/hotel business is energy consumption. Specific to myself and other cooks, energy consumed in food preparation. What do I mean? Certainly not speaking about physical output, but the use of equipment both gas and electric. I don’t see many of us in the foreseeable future doing without these. We can however be more mindful of how we use them. Simple things like turning off stoves, and other large equipment when not in use. Or even just turning down stove tops to minimum during slow periods. Turning off small wares when not being used….I could go on. Click the following image for an example of a restaurant going the extra step, using renewable resources.