Scale Back on the Energy You Use
You'd be Surprised at what Little Things can do
Get an audit Il Fornaio is dusting off the "utility management plans" it developed during the energy crisis that swept California a couple of years ago. Michael Mindel, vice president, marketing, for the 24-unit chain, recommends bringing the gas and electric companies out to do an energy audit. "They were very helpful, suggested hundreds of things — and it's free." Mindel estimates that by implementing many of those suggestions Il Fornaio drove utility costs down a minimum of 20 percent, in some stores as much as 30 percent. Papa Gino's Holding Corp. of Dedham, Massachusetts, just began energy audits of 175 Papa Gino's and 200 D'Angelos stores. The chains are also testing automated energy controllers, programmed to turn off lights, heat and ovens when not in use. Says marketing vice president Michael Mcmanama, "If it generates savings, we will take it chainwide."
Crack down on energy wasters Minding energy basics has meant savings of "hundreds of thousands of dollars" in eight ESPN Zones, says John Pierce, director of marketing. The plasma and LCD screen television monitors the chain now uses draw two to three times the power of conventional TVs, so they are now unplugged at closing. Lutron timers switch off lights; heating and air conditioning units are also on timers. Daily, weekly and monthly preventative maintenance ensures that equipment keeps operating efficiently. And the mammoth Times Square Zone is getting a new revolving front door to stop the cold air that made the cavernous first floor impossible to heat.
Mind the lights Heinemann's, an eight-unit family-dining chain in Milwaukee, is eyeing all of those energy-sapping items in the kitchen as a possible source of money savings. Jim Grafwallner, director of operations, is reminding general managers to keep heat lamps, waffle irons and fryers off until absolutely necessary. Also, some Heinemann's locations have back dining rooms that are used mainly for banquets. If they're not being used, the lights are off. Simple stuff, but also meaningful for a small company. "It's a nickel and dime business," Grafwallner says. "No one wants to pass on price increases."
Love your heat lamp The Dickey's Barbecue Pit chain is coping with high natural gas prices by turning off its barbecue pits. The Dallas-based chain used to run the gas-fired pits at its 65 restaurants 20 to 24 hours a day, using them to keep meats warm after cooking. Now the pits are shut down in the afternoon after about 15 hours, and the barbecued meats are transferred to Metro electric warmers already being used for other items. Roland Dickey, Jr., vice president, says the turnoff cut the utility bill about 8 percent.
Winter survival guide
DON'T GET CAUGHT OUT IN THE COLD
Common sense methods to cut costs, build traffic
Source: Restaurant Business
Get an audit Il Fornaio is dusting off the "utility management plans" it developed during the energy crisis that swept California a couple of years ago. Michael Mindel, vice president, marketing, for the 24-unit chain, recommends bringing the gas and electric companies out to do an energy audit. "They were very helpful, suggested hundreds of things — and it's free." Mindel estimates that by implementing many of those suggestions Il Fornaio drove utility costs down a minimum of 20 percent, in some stores as much as 30 percent. Papa Gino's Holding Corp. of Dedham, Massachusetts, just began energy audits of 175 Papa Gino's and 200 D'Angelos stores. The chains are also testing automated energy controllers, programmed to turn off lights, heat and ovens when not in use. Says marketing vice president Michael Mcmanama, "If it generates savings, we will take it chainwide."
Crack down on energy wasters Minding energy basics has meant savings of "hundreds of thousands of dollars" in eight ESPN Zones, says John Pierce, director of marketing. The plasma and LCD screen television monitors the chain now uses draw two to three times the power of conventional TVs, so they are now unplugged at closing. Lutron timers switch off lights; heating and air conditioning units are also on timers. Daily, weekly and monthly preventative maintenance ensures that equipment keeps operating efficiently. And the mammoth Times Square Zone is getting a new revolving front door to stop the cold air that made the cavernous first floor impossible to heat.
Mind the lights Heinemann's, an eight-unit family-dining chain in Milwaukee, is eyeing all of those energy-sapping items in the kitchen as a possible source of money savings. Jim Grafwallner, director of operations, is reminding general managers to keep heat lamps, waffle irons and fryers off until absolutely necessary. Also, some Heinemann's locations have back dining rooms that are used mainly for banquets. If they're not being used, the lights are off. Simple stuff, but also meaningful for a small company. "It's a nickel and dime business," Grafwallner says. "No one wants to pass on price increases."
Love your heat lamp The Dickey's Barbecue Pit chain is coping with high natural gas prices by turning off its barbecue pits. The Dallas-based chain used to run the gas-fired pits at its 65 restaurants 20 to 24 hours a day, using them to keep meats warm after cooking. Now the pits are shut down in the afternoon after about 15 hours, and the barbecued meats are transferred to Metro electric warmers already being used for other items. Roland Dickey, Jr., vice president, says the turnoff cut the utility bill about 8 percent.
Winter survival guide
DON'T GET CAUGHT OUT IN THE COLD
Common sense methods to cut costs, build traffic
Source: Restaurant Business
posted by Jane at 9:46 AM
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