In this video series, Richard Young shares techniques to implement energy efficiency and improve your bottom line.
Introduction to restaurant efficiency
Efficient kitchen ventilation
As a result of this video series, you will be able to:
Understand the fundamentals of creating a sustainable restaurant
Comprehend specific measures that reduces energy use in a restaurant
Determine how energy and water use contribute directly to the financial bottom line
Review resources that help you in choosing energy efficient products and appliances
Who should watch these videos?
Restaurant owners and operators, facility managers, energy managers, contractors, manufacturers, building owners, engineers and anyone involved in commercial food service.
When it comes to greening the food service industry, much of the focus is on sustainable food options and sourcing. But the truly green restaurant must also pay close attention to energy and water efficiency.
With twenty years of experience and results from hundreds of energy audits, the Food Service Technology Center has developed a collection of no-cost and low-cost energy efficiency best practices that apply to most commercial kitchens.
1. Introduction to restaurant efficiency
Understand how a food service operator is like an energy company, why energy efficiency is so important—and what you need to get started.
2. Efficient cooking
In addition to sustainable food, think about your appliances—explore quality, installation and maintenance, usage schedule and plug load.
3. Efficient kitchen ventilation
Who wants a hot, smoky kitchen? Identify three easy ways to improve your ventilation system performance.
4. Water conservation
Learn how to use water efficiently—from fixing leaks, reducing or eliminating dipper wells, to changing how you defrost food.
5. Efficient refrigeration
Tighten up your refrigeration practices with a simple memory trick.
6. Efficient lighting
See where you can replace old-school lighting and eliminate inefficient practices throughout your restaurant.
Lead Engineer and Director of Education
Food Service Technology Center
Richard's electrical engineering background led him into alternative energy and the opportunity to design several cogeneration plants. He changed course from energy generation to energy efficiency when he was invited to join the Food Service Technology Center's research team. He started by developing several of the FSTC's standard test methods and subsequently became involved in green buildings as project manager for The Energy Efficient McDonald's project.
Richard currently focuses most of his efforts on technical outreach—translating the research into practical information. He has 15 years of experience creating and presenting seminars on energy efficiency and currently delivers about 75 sessions a year on the subject. Richard has authored numerous research reports as well as articles in magazines, newsletters and on the web. He and his colleagues at the FSTC are currently partnering with the National Restaurant Association's Conserve Program; finding new ways to promote the sustainability message to a wider food service audience.