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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 .
Citation preview
Today’s webinar
is sponsored by Greener Results
www.GreenerResults.com
Conserve: Solutions for Sustainability | Conserve.Restaurant.org
Conserve Solutions Center at the NRA Show 2010
May 22 –
25, 2010
McCormick Place | Chicago, IL
www.GreenerResults.com
2010 Restaurant Industry Forecast
SustainabilityFocus on
Deeper Dive
Going GreenPercent of operators, by type of operation, who say they intend to spend a larger proportion of their budget in 2008 to green initiatives
Source: National Restaurant Association, October 2007
Family dining Casual dining Fine dining Quickservice
23% 31% 32% 21%
Going GreenPercent of operators, by type of operation, who plan to devote more of
their resources to green initiatives in 2009
Source: National Restaurant Association, 2008
Family dining Casual dining Fine dining Quickservice
43% 45% 50% 27%
Conserve: Solutions for Sustainability | Conserve.Restaurant.org
Going GreenPercent of operators, by type of operation, who plan to devote more of
their resources to green initiatives in 2010
Fine dining Quickservice
47%31%
Source: Restaurant Industry Forecast 2010 - National Restaurant Association
Conservation Initiatives Percent of restaurant operators who took the following actions in 2008
Family Casual Fine QuickDining 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, AirConditioning or Heating Systems 40 40 41 30
Install Water-Saving Equipment and/or Fixtures 34 28 37 26
Source: National Restaurant Association
Conserve: Solutions for Sustainability | Conserve.Restaurant.org
Conservation Initiatives Percent of restaurant operators who took the following actions in 2009
Source: Restaurant Industry Forecast 2010 - National Restaurant Association
Family Dining Casual Dining Fine Dining
Quick Service
Purchased Energy-Saving Lighting Fixtures
69% 66% 52% 43%
Purchased Energy-Saving Kitchen Equipment
45 41 28 34
Purchased Energy-Efficient Refrigeration, Air Conditioning or Heating Systems
50 40 34 32
Installed Water-Saving Equipment and/or Fixtures
27 27 27 23
NOVEMBER 2008
The Economy
44%
Sales Volume
20
Food Costs
12
R&R Employees 6
Operating Costs
5
Gas/Energy Prices 1
Source: National Restaurant Association, Restaurant Industry Tracking Survey
NOVEMBER 2006
R&R Employees
37%
Sales Volume
15
Competition
7
Gas/Energy Prices 7
The Economy
5
Food Costs
3
Top Challenges Facing Restaurant OperatorsNovember 2006, November 2007, November 2008
NOVEMBER 2007
R&R Employees
26%
Sales Volume
12
Food Costs
12
Gas/Energy Prices 10
The Economy
9
Operating Costs
7
Conserve: Solutions for Sustainability | Conserve.Restaurant.org
Source: Restaurant Industry Forecast 2010 - National Restaurant Association
Economy Remains the Top Challenge Facing Operators
Top Challenges Facing Restaurant Operators: Jan. 2008, Jan. 2009, Jan. 2010
JANUARY 2010
The Economy
44%
Sales Volume
25
Government
6
Operating Costs
3
Recruiting Employees 3
Labor Costs
2
JANUARY 2008
Recruiting Employees
25%
Sales Volume
18
The Economy
15
Food Costs
12
Operating Costs
6
Labor Costs
4
JANUARY 2009
The Economy
45%
Sales Volume
27
Food Costs
6
Recruiting Employees 6
Labor Costs
2
Government
2
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.
Source: National Restaurant Association
44%
Conserve: Solutions for Sustainability | Conserve.Restaurant.org
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.
Source: Restaurant Industry Forecast 2010 - National Restaurant Association
40%
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.
• identified the right equipment for the right job – 3 compartment sink
• reduced the flow of water by installing aerators• reduced water use through automated control of faucets
• through flow and use reduction
• through smart design
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.
• added some green focused changes into their upcoming renovation plans• paced themselves, made changes periodically – when it made best business sense.
• through smart design and timing
conserve.restaurant.org
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 paper, plastic and metal recycling – all comingled
• 6 tons/yr of comingled recycling • Saves at least $250/restaurant
• 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
• With over 43 locations, Kimpton’s restaurant recycling programs save more than $86,000/year and more than 10,000 trees!
Conserve: Solutions for Sustainability | Conserve.Restaurant.org
The Conserve Solutions Center
May 22 –
25, 2010
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
www.GreenerResults.com
Conserve: Solutions for Sustainability | Conserve.Restaurant.org
The Conserv
e Solution s Center
The Conserv
e Solution s Center
North Hall
South Hall
Concourse
Floor Planwww.GreenerResults.com
Conserve: Solutions for Sustainability | Conserve.Restaurant.org
Exhibitor Space
The Conserve Solutions
Center
Kiosk Area #1
Presentation Area –Stage / Networking
over 4,000 sq. ft…
Floor Plan
www.GreenerResults.com
Conserve: Solutions for Sustainability | Conserve.Restaurant.org
Will Feature the Conserve Kiosk Garden
May 22 –
25, 2010
LOW
EXBIHITING
FOOTPRINT
TURN-KEY
EXHIBITING
OPTION
LOW COST
www.GreenerResults.com
Conserve: Solutions for Sustainability | Conserve.Restaurant.org
May 22 –
25, 2010
Presentation / Networking Area
www.GreenerResults.com
Conserve: Solutions for Sustainability | Conserve.Restaurant.org
Presentations
May 22 –
25, 2010
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 BarronSocial Media Pro with Fast Casual’s Paul BarronE‐Marketing: A Sustainable Marketing Strategy w/ Joe Gabriel of FishBowlChicago’s Green Restaurant Co‐Op presents a 4 part series:
‐ Locally Sourcing‐ Organics‐ Sourcing Sustainable Seafood‐ Chicago Green Restaurant Co‐Op
More Sustainable Communications RoundtableEcolab 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 TourAvoid Greenwashing
w/ Scot Case of EcoLogoEPA ENERGY STAR’s
3 part series on energy efficiency AND MANY MORE PRESENTATIONS are ALREADY in the WORKS!!!
www.GreenerResults.com
Conserve: Solutions for Sustainability | Conserve.Restaurant.org
Other Features
May 22 –
25, 2010
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”
www.GreenerResults.com
Conserve: Solutions for Sustainability | Conserve.Restaurant.org
Exhibitors in the Conserve Solutions Center
May 22 –
25, 2010
HaltonEcolab
Alconox
Inc.Advantage AIQ / Ecos
Sempra Energy SolutionsNestle Waters North America
PicturaTruitt BrothersECOPROCO
Euroshine
USA, IncGlacial Energy
Ameritech Media
www.GreenerResults.com
Conserve: Solutions for Sustainability | Conserve.Restaurant.org
This area will also feature: Greener Restaurants
May 22 –
25, 2010
www.GreenerResults.com
conserve.restaurant.orgconserve.restaurant.orgwww.GreenerRestaurants.comwww.GreenerRestaurants.com
conserve.restaurant.orgconserve.restaurant.org
Homepage
Learn about program
Restaurant locatorSearch by brandSearch by City, State, ZIP
conserve.restaurant.org
Greener Restaurants
Consumer Website:
www.GreenerResults.com
Conserve: Solutions for Sustainability | Conserve.Restaurant.org
Vaughan Lazar, Founder of Pizza Fusion
May 22 –
25, 2010
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
www.GreenerResults.com
conserve.restaurant.orgconserve.restaurant.orgwww.GreenerRestaurants.comwww.GreenerRestaurants.com
GO BEYOND GREEN
IMPROVE YOUR BOTTOM LINE
Sustainable solutions for• Cleaning & Sanitation• Kitchen Equipment Maintenance • Pest Elimination
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 annuallyGoal 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.
Equipment Care: Proactive Maintenance Maintenance solutions to further reduce energy
Utility costs represent about 3-4% of sales for an average restaurant
Sanitation 18%
Refrig 6%
Lighting 13%
Food Prep 35%
HVAC 28%
Restaurants are Big Users of Energy
Restaurants use 5 times more energy per square foot than other commercial buildings
Conserve Solutions Center Presentations sponsored by Ecolab
Saturday, 5/22, 1:00 PM:Sustainable Warewashing PracticesSunday, 5/23, 1:00 PM:Equipment Maintenance and Utility ConservationMonday, 5/24, 1:30 PM:Follow up to Ed Session: “Sustainability: Put more ‘green’ in your pocket!”
Ecolab Main Booth ActivitiesSouth Hall #3600Demos of sustainable products and equipmentCustomized surveys of operations to show conservation and savings opportunities
Conserve: Solutions for Sustainability | Conserve.Restaurant.org
Questions?
May 22 –
25, 2010
Please Contact(for exhibiting information)
Brad Putzbputz@restaurant.org
(312) 853‐2538Eric Rude
erude@restaurant.org(312) 853‐2538
(for more information on Greener Restaurants)Chris Moyer
cmoyer@restaurant.org(202) 331‐5900
Today’s webinar
is sponsored by Greener Results
www.GreenerResults.com
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