Restaurant operators looking for greener business solutions will find them at the new Conserve Solutions Center at NRA Show 2010. The Conserve Solutions Center will highlight how 'going green' is not only the right thing to do for the environment, but also a smart way to do business in today's market. An extension of the National Restaurant Association's Conserve: Solutions for Sustainability initiative, the Conserve Solutions Center will feature exhibits, education sessions and networking opportunities for the green-minded restaurateur. Learn more at http://conserve.restaurant.org/news/center.cfm .
7. Going Green
Percent of operators, by type of operation, who say they intend to spend
a larger proportion of their budget in 2008 to green initiatives
Family dining Casual dining Fine dining Quickservice
23% 31% 32% 21%
Source: National Restaurant Association, October 2007
10. Conservation Initiatives
Percent of restaurant operators who took the following actions
in 2008
Family Casual Fine Quick
Dining Dining Dining Service
Purchase Energy-Saving Lighting Fixtures 64% 52% 63% 41%
Purchase Energy-Saving Kitchen Equipment 44 40 36 36
Purchase Energy-Efficient Refrigeration, Air
Conditioning or Heating Systems 40 40 41 30
Install Water-Saving Equipment and/or Fixtures 34 28 37 26
Source: National Restaurant Association
11. Conservation Initiatives
Percent of restaurant operators who took the following actions in 2009
Family Dining Casual Dining Fine Quick Service
Dining
Purchased Energy-Saving Lighting 69% 66% 52% 43%
Fixtures
Purchased Energy-Saving Kitchen 45 41 28 34
Equipment
Purchased Energy-Efficient 50 40 34 32
Refrigeration,
Air Conditioning or Heating Systems
Installed Water-Saving Equipment 27 27 27 23
and/or Fixtures
Source: Restaurant Industry Forecast 2010 - National Restaurant Association
Conserve: Solutions for Sustainability | Conserve.Restaurant.org
12. Top Challenges Facing Restaurant Operators
November 2006, November 2007, November 2008
NOVEMBERÂ 2006 NOVEMBERÂ 2007 NOVEMBERÂ 2008
R&R Employees 37% R&R Employees 26% The Economy 44%
Sales Volume          15 Sales Volume          12 Sales Volume 20
Competition 7 Food Costs 12 Food Costs 12
Gas/Energy Prices        7 Gas/Energy Prices       10 R&R Employees            6
The Economy 5 The Economy 9 Operating Costs 5
Food Costs 3 Operating Costs 7 Gas/Energy Prices        1
Source: National Restaurant Association, Restaurant Industry Tracking Survey
13. Economy Remains the Top Challenge Facing OperatorsÂ
Top Challenges Facing Restaurant Operators: Jan. 2008, Jan. 2009, Jan. 2010
JANUARYÂ 2008 JANUARYÂ 2009 JANUARYÂ 2010
Recruiting Employees 25% The Economy 45% The Economy 44%
Sales Volume          18 Sales Volume 27 Sales Volume 25
The Economy 15 Food Costs 6 Government 6
Food Costs 12 Recruiting Employees    6 Operating Costs 3
Operating Costs 6 Labor Costs 2 Recruiting Employees  3
Labor Costs 4 Government 2 Labor Costs 2
Source: Restaurant Industry Forecast 2010 - National Restaurant Association
Conserve: Solutions for Sustainability | Conserve.Restaurant.org
14. Forty-four percent of adults said
they are likely to make a restaurant
choice based on a restaurantâs
practices in the areas of energy
and water conservation.
44%
Source: National Restaurant Association
15. Forty percent of adults said
they are likely to make a restaurant
choice based on a restaurantâs practices
in the areas of energy
and water conservation.
40%
Source: Restaurant Industry Forecast 2010 - National Restaurant Association
Conserve: Solutions for Sustainability | Conserve.Restaurant.org
16. Saved GreenâŚ
⢠through the purchase of a low-flow pre-rinse spray
valve
They didnât actually pay for the sprayer. It was
given to the business by the local utility
through an utility conservation initiative.
⢠through smart design
⢠identified the right equipment for the right job
â 3 compartment sink
⢠through flow and use reduction
⢠reduced the flow of water by installing
aerators
⢠reduced water use through automated control
of faucets
17. Saved GreenâŚ
⢠creating a power up / power down schedule for
lighting and equipment
Savings through revision of business practices
and operating procedures. Staff education and
training costs are the only investment of
resources needed to start saving. More
comprehensive energy management plans
may require some low-cost products to
implement or enhance savings.
⢠through smart design and timing
⢠added some green focused changes into
their upcoming renovation plans
⢠paced themselves, made changes
periodically â when it made best business
sense.
18. Saved GreenâŚ
⢠TRAINING AND EDUCAION: You canât save without
proper communication and education. When done right,
youâll soon find your best advocates for ensuring and
inspiring success will come from your own employees.
⢠through cardboard recycling programs
⢠14 tons/yr of cardboard recycled per restaurant
⢠Saves 238 trees/year
⢠Saves 42,000 kwh/year
⢠Saves at least $750/restaurant per year (one
restaurant saved over $10,000
⢠through paper, plastic and metal recycling â all
comingled
⢠6 tons/yr of comingled recycling
⢠Saves at least $250/restaurant
⢠With over 43 locations, Kimptonâs restaurant recycling
programs save more than $86,000/year and more than
10,000 trees!
conserve.restaurant.org
20. www.GreenerResults.com
Floor Plan
Concourse
North Hall
South Hall
The
The
Conserv
Conserv
e
e
Solution
Solution
s Center
s Center
Conserve: Solutions for Sustainability | Conserve.Restaurant.org
21. www.GreenerResults.com
over 4,000 sq. ftâŚ
Floor Plan
Kiosk Area
#1
The Conserve Exhibitor
Solutions Space
Center
Presentation
Area âStage /
Networking
Conserve: Solutions for Sustainability | Conserve.Restaurant.org
33. GO BEYOND
GREEN
IMPROVE YOUR
BOTTOM LINE
Sustainable solutions for
⢠Cleaning & Sanitation
⢠Kitchen Equipment Maintenance
⢠Pest Elimination
34. Sustainable Cleaning in the Kitchen
Warewashing is a key opportunity
Dishwashing consumes 25% - 33% of total
indoor restaurant water use*
Sanitation uses 18% of restaurant energy
consumption**
Reducing use through proper procedures can
save thousands of gallons of water and
thousands of kilowatts in energy annually
Goal is to achieve one-pass cleaning to
minimize resource consumption
* âCommercial and Institutional End Uses of Waterâ, Benedykt Dziegielewski,
September 2000, American Water Works Association
** âSaving Water & Energy in Commercial Food Serviceâ, February 11th,
2009, Presented by Todd Bell, Energy Analyst, Fisher-Nickel Inc.
35. Equipment Care: Proactive Maintenance
Maintenance solutions to further reduce energy
Restaurants use 5 times more energy per square foot
than other commercial buildings
Utility costs Restaurants are Big Users of Energy
represent about Sanitation 18%
3-4% of sales for Refrig 6% Food Prep 35%
an average Lighting 13%
restaurant HVAC 28%
36. Conserve Solutions Center Presentations
sponsored by Ecolab
Saturday, 5/22, 1:00 PM:
Sustainable Warewashing Practices
Sunday, 5/23, 1:00 PM:
Equipment Maintenance and Utility Conservation
Monday, 5/24, 1:30 PM:
Follow up to Ed Session: âSustainability: Put more âgreenâ in your pocket!â
Ecolab Main Booth Activities
South Hall #3600
Demos of sustainable products and equipment
Customized surveys of operations to show conservation and savings opportunities