Foodservice Equipment & Supplies

JUN 2016

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

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88 • FOODSERVICE EQUIPMENT & SUPPLIES • JUNE 2016 green tip A fter launching a multifac- eted corporate responsibility initiative and new energy- saving steps four years ago, Arby's saved more than $20 million and achieved its goal to reduce energy consumption by 15 percent by 2015. The sandwich chain has also achieved an 8.6 percent reduction in water consumption in its company-owned restaurants. These steps are part of Arby's "Ef- fciency Matters" program. As the name implies, this program strives to improve effciencies in restaurants and reduce energy consumption and associated envi- ronmental and community impacts. "In 2012 the industry was a little fat, and everyone was trying to fnd ways to cut costs," says Frank Inoa, senior director of operations engineering, in explaining why the chain decided to make these energy- saving moves. "It was originally a cost-cutting initiative, and it evolved into its own platform. We spend a lot on utilities in our restaurants, and with more than 1,000 corporate-owned restaurants, even small savings at each restaurant add up to major savings to the bottom line." The chain spends a whop- ping $28,000 to $35,000 for electric bills, $4,500 for gas and $4,500 for water — per year, per restaurant. Arby's is not alone in its efforts. In response to shrink- ing margins and growing expenses, many restaurant chains continue to track energy use with the intent of uncovering ways to lower consumption. Some chains, like Arby's, work with an energy audit frm to frst track overall energy use and establish baseline measurements and energy use behaviors. "What they saw is that we needed a cultural change," Inoa says. "We had to make a cultural shift in how we operate because energy is just not typically a focus when you're run- ning a restaurant that's running 100 miles an hour. No one is focused on shutting off that extra toaster. You have habits you have to break. That's one of the frst observations they made and a very low-cost one." Low-Cost Changes Arby's introduced an on-off schedule with clear recom- mendations to the operators about when to shut off second ovens or third fryers based on each location's volumes. "For the most part, that on-off schedule was tacked to someone's bulletin board but not prominently viewed by our operators," Why Effciency Matters at Arby's By Amelia Levin, Contributing Editor ©2016 InSinkErator InSinkErator is a business unit of Emerson Electric Co. Maintaining a sanitar y environment is critical to healthcare facilities. Beyond enhancing productivity, increasing eficiency and reducing operating costs, food waste disposers help healthcare foodservice operations improve sanitation. Food waste in dumpsters creates odors, attracts pests, and serves as a breeding ground for bacteria. Disposers improve sanitation by keeping food waste out of dumpsters and kitchen trash cans. • 800-845-8345 The prescription for foodservice sanitation. 8 8 • F Arby's launched the " Efciency Matters" program to improve efcencies and reduce energy consumption.

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