Foodservice Equipment & Supplies

NAFEM Show 2019

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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Page 43 of 103

• Energy efciency and use of energy-saving equipment are common. About 8 in 10 operators use energy- efcient lighting, while 6 in 10 use programmable heating, ventilation and air conditioning (HVAC) thermostats. More than 4 in 10 use Energy Star-rated refrigerators, freezers and ice makers. • More operators are reducing their food waste. About half of the restaurant operators surveyed said they track the amount of food waste their restaurants generate. About one in ve said they donate their prepared, unused food to charities. • Use of water-saving equipment is growing. Low-†ush toilets are in use at about half of restaurant operations. More than one in four restaurants are using other innovations, such as high-efciency, prerinse spray valves and faucet aerators. Beatrix Market offers customers a peek into the kitchen. Photo courtesy of Lettuce Entertain You #MyFESMag Visit Booth # 877,. Win $ 100* *Get your cover shot taken at the Zoomba Group booth #877 and post to social media using #MyFESMag for your shot at one of five $100 gift cards.

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