Today’s webinar is sponsored by
        Greener Results




    www.GreenerResults.com
www.GreenerResults.com




Conserve Solutions Center at the 
       NRA Show 2010
         May 22 – 25, 2010
     McCormic...
2010 Restaurant 
Industry Forecast




    Deeper Dive

       Focus on
  Sustainability
Going Green
Percent of operators, by type of operation, who say they intend to spend
a larger proportion of their budget i...
Going Green
Percent of operators, by type of operation, who plan to devote more of
their resources to green initiatives in...
Going Green
Percent of operators, by type of operation, who plan to devote more of
their resources to green initiatives in...
Conservation Initiatives
 Percent of restaurant operators who took the following actions
 in 2008

                       ...
Conservation Initiatives
          Percent of restaurant operators who took the following actions in 2009


              ...
Top Challenges Facing Restaurant Operators
November 2006, November 2007, November 2008


NOVEMBER 2006                    ...
Economy Remains the Top Challenge Facing Operators 
 Top Challenges Facing Restaurant Operators: Jan. 2008, Jan. 2009, Jan...
Forty-four percent of adults said
 they are likely to make a restaurant
   choice based on a restaurant’s
   practices in ...
Forty percent of adults said
  they are likely to make a restaurant
choice based on a restaurant’s practices
         in t...
Saved Green…
 • through the purchase of a low-flow pre-rinse spray
 valve
     They didn’t actually pay for the sprayer. I...
Saved Green…
 • creating a power up / power down schedule for
 lighting and equipment
     Savings through revision of bus...
Saved Green…
• TRAINING AND EDUCAION: You can’t save without
proper communication and education. When done right,
you’ll s...
www.GreenerResults.com




   The Conserve Solutions Center
Will provide content on sustainability related topics
   ‐ Ene...
www.GreenerResults.com


                                                Floor Plan
             Concourse
North Hall

   ...
www.GreenerResults.com
                                    over 4,000 sq. ft…


Floor Plan
                               ...
www.GreenerResults.com



 Will Feature the Conserve Kiosk Garden

        T
     COS
 LOW

  LOW NG
   IHITI T
EXB PRIN
 ...
www.GreenerResults.com




Presentation / Networking Area




                                     May 22 – 25, 2010
     ...
www.GreenerResults.com


                                  Presentations
Hobart Center for Foodservice Sustainability ‐ $5...
www.GreenerResults.com




Other Features
    Exhibitors and Sessions highlighted on NRA Show Website

    Exhibitors and ...
www.GreenerResults.com




Exhibitors in the Conserve Solutions Center
                                    Halton
        ...
www.GreenerResults.com


This area will also feature:
   Greener Restaurants




                                    May 2...
www.GreenerRestaurants.com
                  conserve.restaurant.org
Greener Restaurants                 www.GreenerResults.com




Consumer Website:
Homepage 
   Learn about program
   Resta...
www.GreenerResults.com




Vaughan Lazar, Founder of Pizza Fusion

              Participating in the Main Hall session – ...
www.GreenerRestaurants.com
                  conserve.restaurant.org
GO BEYOND
    GREEN
IMPROVE YOUR
  BOTTOM LINE
  Sustainable solutions for
  • Cleaning & Sanitation
  • Kitchen Equipment...
Sustainable Cleaning in the Kitchen
Warewashing is a key opportunity



 Dishwashing consumes 25% - 33% of total
 indoor r...
Equipment Care: Proactive Maintenance
Maintenance solutions to further reduce energy

Restaurants use 5 times more energy ...
Conserve Solutions Center Presentations
sponsored by Ecolab
 Saturday, 5/22, 1:00 PM:
 Sustainable Warewashing Practices
 ...
Questions?
              Please Contact
       (for exhibiting information)
                 Brad Putz
           bputz@re...
Today’s webinar is sponsored by
        Greener Results




    www.GreenerResults.com
Conserve Solutions Center at NRA Show 2010
Conserve Solutions Center at NRA Show 2010
Conserve Solutions Center at NRA Show 2010
Conserve Solutions Center at NRA Show 2010
Conserve Solutions Center at NRA Show 2010
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Conserve Solutions Center at NRA Show 2010

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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 .

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Conserve Solutions Center at NRA Show 2010

  1. 1. Today’s webinar is sponsored by Greener Results www.GreenerResults.com
  2. 2. www.GreenerResults.com Conserve Solutions Center at the  NRA Show 2010 May 22 – 25, 2010 McCormick Place | Chicago, IL Conserve: Solutions for Sustainability | Conserve.Restaurant.org
  3. 3. 2010 Restaurant  Industry Forecast Deeper Dive Focus on Sustainability
  4. 4. 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
  5. 5. Going Green Percent of operators, by type of operation, who plan to devote more of their resources to green initiatives in 2009 Family dining Casual dining Fine dining Quickservice 43% 45% 50% 27% Source: National Restaurant Association, 2008
  6. 6. Going Green Percent of operators, by type of operation, who plan to devote more of their resources to green initiatives in 2010 Fine dining Quickservice 31% 47% Source: Restaurant Industry Forecast 2010 - National Restaurant Association Conserve: Solutions for Sustainability | Conserve.Restaurant.org
  7. 7. 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
  8. 8. 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
  9. 9. Top Challenges Facing Restaurant Operators November 2006, November 2007, November 2008 NOVEMBER 2006 NOVEMBER 2007 NOVEMBER 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
  10. 10. Economy Remains the Top Challenge Facing Operators  Top Challenges Facing Restaurant Operators: Jan. 2008, Jan. 2009, Jan. 2010 JANUARY 2008 JANUARY 2009 JANUARY 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
  11. 11. Forty-four percent of adults said they are likely to make a restaurant choice based on a restaurant’s practices in the areas of energy and water conservation. 44% Source: National Restaurant Association
  12. 12. Forty percent of adults said they are likely to make a restaurant choice based on a restaurant’s 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
  13. 13. Saved Green… • through the purchase of a low-flow pre-rinse spray valve They didn’t 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 – 3 compartment sink • through flow and use reduction • reduced the flow of water by installing aerators • reduced water use through automated control of faucets
  14. 14. Saved Green… • 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 – when it made best business sense.
  15. 15. Saved Green… • TRAINING AND EDUCAION: You can’t save without proper communication and education. When done right, you’ll 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 – all comingled • 6 tons/yr of comingled recycling • Saves at least $250/restaurant • With over 43 locations, Kimpton’s restaurant recycling programs save more than $86,000/year and more than 10,000 trees! conserve.restaurant.org
  16. 16. www.GreenerResults.com The Conserve Solutions Center Will provide content on sustainability related topics ‐ Energy Efficiency ‐ Water Conservation ‐ Waste Diversion / Resource Recovery ‐ Building & Construction ‐ Communications ‐ Administration ‐ And Will Provide Tips, Tools & Resources  May 22 – 25, 2010 Conserve: Solutions for Sustainability | Conserve.Restaurant.org
  17. 17. 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
  18. 18. www.GreenerResults.com over 4,000 sq. ft… Floor Plan Kiosk Area #1 The Conserve Exhibitor Solutions Space Center Presentation Area –Stage / Networking Conserve: Solutions for Sustainability | Conserve.Restaurant.org
  19. 19. www.GreenerResults.com Will Feature the Conserve Kiosk Garden T COS LOW LOW NG IHITI T EXB PRIN T FOO N - KE Y TUR ITING E XHIB ON I OPT May 22 – 25, 2010 Conserve: Solutions for Sustainability | Conserve.Restaurant.org
  20. 20. www.GreenerResults.com Presentation / Networking Area May 22 – 25, 2010 Conserve: Solutions for Sustainability | Conserve.Restaurant.org
  21. 21. www.GreenerResults.com Presentations Hobart Center for Foodservice Sustainability ‐ $5,000 grant for foodservice operators! Join the National Restaurant Association’s Greener Restaurants program   Social Media for Beginners with Fast Casual’s Paul Barron Social Media Pro with Fast Casual’s Paul Barron E‐Marketing: A Sustainable Marketing Strategy w/ Joe Gabriel of FishBowl Chicago’s Green Restaurant Co‐Op presents a 4 part series: ‐ Locally Sourcing ‐ Organics ‐ Sourcing Sustainable Seafood ‐ Chicago Green Restaurant Co‐Op More Sustainable Communications Roundtable Ecolab presents a 3 part series: ‐ Apex Warewashing ‐ total kitchen solutions that Go Beyond Green and Improve Your Bottom Line ‐ Kitchen Equipment Care ‐ how to increase efficiency and save ‐ Follow‐up to Main Hall Session – “Put More “Green” In Your Pocket!” Truitt Brothers presents a 3 part series “Food Impact” ‐ “Food Impact – On the Environment” w/ Roberta Anderson of the Food Alliance ‐ “Food Impact – What the Consumer Thinks…” ‐ “Food Impact – Discover for Yourself – The Northwest Sustainability Discovery Tour Avoid Greenwashing w/ Scot Case of EcoLogo EPA ENERGY STAR’s 3 part series on energy efficiency AND MANY MORE PRESENTATIONS are ALREADY in the WORKS!!! May 22 – 25, 2010 Conserve: Solutions for Sustainability | Conserve.Restaurant.org
  22. 22. www.GreenerResults.com Other Features Exhibitors and Sessions highlighted on NRA Show Website Exhibitors and Sessions highlighted on the Conserve  website ‐ http://show.restaurant.org ‐ Under Events &  Attractions ‐ http://www.conserve.restaurant.org ‐ On the  Homepage Exhibitors and Sessions highlighted via Twitter/Facebook ‐ @ConserveNow ‐ www.facebook.com/RestaurantsConserve Presentations taking place in the CSC will include exhibitor  participation “Last Greenovative Product Standing” May 22 – 25, 2010 Conserve: Solutions for Sustainability | Conserve.Restaurant.org
  23. 23. www.GreenerResults.com Exhibitors in the Conserve Solutions Center Halton Ecolab Alconox Inc. Advantage AIQ / Ecos Sempra Energy Solutions Nestle Waters North America Pictura Truitt Brothers ECOPROCO Euroshine USA, Inc Glacial Energy Ameritech Media May 22 – 25, 2010 Conserve: Solutions for Sustainability | Conserve.Restaurant.org
  24. 24. www.GreenerResults.com This area will also feature: Greener Restaurants May 22 – 25, 2010 Conserve: Solutions for Sustainability | Conserve.Restaurant.org
  25. 25. www.GreenerRestaurants.com conserve.restaurant.org
  26. 26. Greener Restaurants www.GreenerResults.com Consumer Website: Homepage  Learn about program Restaurant locator Search by brand Search by City, State, ZIP conserve.restaurant.org conserve.restaurant.org
  27. 27. www.GreenerResults.com Vaughan Lazar, Founder of Pizza Fusion Participating in the Main Hall session – “Greener is Better!” Participating in the Greener Restaurants Pilot And will be joining Paul Barron from Fast Casual to talk  about “Greener Media, Social Media” in the Conserve  Solutions Center May 22 – 25, 2010 Conserve: Solutions for Sustainability | Conserve.Restaurant.org
  28. 28. www.GreenerRestaurants.com conserve.restaurant.org
  29. 29. GO BEYOND GREEN IMPROVE YOUR BOTTOM LINE Sustainable solutions for • Cleaning & Sanitation • Kitchen Equipment Maintenance • Pest Elimination
  30. 30. 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 * “Commercial and Institutional End Uses of Water”, Benedykt Dziegielewski, September 2000, American Water Works Association ** “Saving Water & Energy in Commercial Food Service”, February 11th, 2009, Presented by Todd Bell, Energy Analyst, Fisher-Nickel Inc.
  31. 31. 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%
  32. 32. 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: “Sustainability: Put more ‘green’ in your pocket!” Ecolab Main Booth Activities South Hall #3600 Demos of sustainable products and equipment Customized surveys of operations to show conservation and savings opportunities
  33. 33. Questions? Please Contact (for exhibiting information) Brad Putz bputz@restaurant.org (312) 853‐2538 Eric Rude erude@restaurant.org (312) 853‐2538 (for more information on Greener Restaurants) Chris Moyer cmoyer@restaurant.org (202) 331‐5900 May 22 – 25, 2010 Conserve: Solutions for Sustainability | Conserve.Restaurant.org
  34. 34. Today’s webinar is sponsored by Greener Results www.GreenerResults.com

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