ENVIRONMENTAL ISSUES

There are two major impacts of our restaurant's energy usage. The first is the economic impact on the business, obviously, utilities are expensive, and the cost is constantly growing. The second is the negative impact that wasting energy has on our environment. Every team member has a professional and personal responsibility to help conserve energy, as it affects our business and our community. Please review and think about the energy usages below and speak with a manager if you recognize ways in which we are able to better conserve or reduce our usage.

​

Water
Do we ask people if they would like water service?

Is our equipment in the kitchen running efficiently?

When was the last time we had a maintenance check on our dishwasher?

Do we have equipment that uses continual running water? 

Should we look at alternate equipment?

Do we have any leaky faucets?

​

Electricity
Air conditioning is the largest consumer of electricity.

Are thermostats on a timer set correctly?

Are we cooling the restaurant to service temperature too prematurely?

Are we lighting storage rooms and quiet areas in  back of the house constantly?

Are we using energy-efficient light bulbs where they are appropriate?

Do we have a maintenance schedule for our refrigeration system so that it runs efficiently?

Natural Gas

Are ovens turned on too early?

Do we have our burners constantly lit?

Are thermostats on a schedule timer or being adjusted at appropriate times of the day?

Are we heating the restaurant to service temperature too prematurely?

Sewage

Are we maintaining our grease traps on the recommended schedule?

Are we treating our drains and cleaning them regularly?

​