Commercial kitchens use 2.5 times more energy than other commercial spaces (ENERGY STAR). However, according to Candice Tricky, of IESO, energy is our single largest controllable cost. To help the foodservice sector understand...
READ MORETag: energy saving
Restaurants use a great deal of energy. The power required in the kitchen for cooking, refrigeration, dishwashing, heating and cooling—not to mention all the front of house needs—make restaurants among the most energy-intensive...
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93% of Restaurants Canada members already use energy or water-saving equipment and 8 out of 10 restaurant operators stated that environmentally sustainable operations are important to their business’s success. By not adopting energy-saving...
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These days, sustainability is not simply a basic idea for foodservice operators to apply to their daily practice, but rather a multi-layered concept, addressing not only climate and environmental concerns, but also longevity...
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We’re serious about food. And very little else. A clever marketing slogan, indeed. Except if Jack Astor’s Bar & Grill has proven a commitment to anything besides its delicious menu, it would be...
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Over the past decade, York University has invested in programming that’s led to significant achievements in a number of key areas, including energy conservation, waste management, food and transportation. This eco-conscious commitment first...
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The indomitable Aliette Ponte opened LeChaim Caterers in 1976 on a foundation of customer care and quality catering. Originally focusing on synagogue celebrations, her repertoire expanded to home, office and venue events, then...
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Wholly owned and operated by First Nations people, the Manitoulin Hotel & Conference Centre has been welcoming visitors to Little Current, Ontario — located on the northeast side of Manitoulin Island — since...
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Restaurants are among the most energy-intensive commercial spaces, this makes utilities one of the highest costs facing restaurateurs. With low-profit margins, any monetary savings from increased energy efficiency significantly benefit their bottom line....
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Sustainability was the theme for RC Show 2019, but you could say, it’s also the theme for the future of the foodservice industry. As we move forward with new technologies, we can leverage...
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