Over 85% of restaurants now offer QR menus, and a restaurant serving 3,000 diners monthly could save $35,000 per year in printing costs. But 88% of consumers still prefer paper menus. Here is how to navigate the tension between operational efficiency and guest preference.
How to reduce commercial kitchen energy costs through ENERGY STAR equipment, maintenance practices, and demand-controlled ventilation — with specific savings benchmarks by equipment category.
How to implement a kitchen composting program, what can and cannot be composted, and the financial and environmental case for diverting organic waste.
How point-of-use and point-of-entry water filtration systems protect commercial kitchen equipment, improve food and beverage quality, and prevent costly scale damage.