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 .
7. 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
10. 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
11. 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
12. 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
13. 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
14. 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
15. 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
16. 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
17. 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.
18. 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
19. 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
20. 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
21. 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
24. 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
25. 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
26. 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
29. 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
30. 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
33. GO BEYOND
GREEN
IMPROVE YOUR
BOTTOM LINE
Sustainable solutions for
• Cleaning & Sanitation
• Kitchen Equipment Maintenance
• Pest Elimination
34. 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.
35. 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%
36. 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
37.
38. 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