Jay Fiske

Imagine opening your electricity bill to find that it was $1,000 higher than the month before—and that you didn’t even use more energy.

“If you can’t stand the heat, stay out of the kitchen.” It may be an old adage, but five minutes in a bustling kitchen leaves little doubt that it’s also literally true. According to the U.S.

Would you schedule your wait staff to work when your restaurant isn’t open? Would you want to pay them starting at 7:30 a.m. even though lunch service doesn’t start until 11:30 a.m.?

Saving energy is a team sport! It’s not rocket science – it’s as much about profitability as it is about food and labor costs.

Are energy hogs robbing you blind? There’s only one way to hunt them down: conduct an audit of your facilities. Many utilities may be willing to do that for you.

It’s said that every journey begins with one step, but that statement assumes you know where you are when you begin.

As the economy and the foodservice industry appear to be gaining steam, are you prepared to reap the full benefit?