Business
Builders

Easy Being Green

Going green not only helps the environment, but it can also boost your bottom line. According to the NRA, improving energy efficiency and saving 20 percent on energy operating costs can increase profit as much as 33 percent. There are lots of resources available online to give you tips and techniques for going green, but the first step in greening, is getting your staff on board.

Your waitstaff, cooks, bussers and bartenders are the front line for cutting waste at your restaurant. Let them know how much electricity and water you use on a monthly basis and how that impacts the business and the environment. A good resource for facts and statistics on restaurant energy consumption is www.conserve.restaurant.org.

10 Ways to Lower Energy Costs in Your Facility

Volatile energy prices continue to skyrocket, making it more important than ever to adopt practices and procedures to control what you can—the amount of energy you consume. The good news is that saving energy, and money, may be easier than you think. Implement the easy tips below to see how small changes can make a big difference in your energy bills.

1) Replace old appliances.

If your equipment has been around a while, you’re throwing money away. New refrigerators, for example, use one-third as much electricity as they did 20 years ago. Appliances that bear the Energy Star certification use 10-50% less energy than standard models. Visit www.energystar.gov for more information.

2) Keep your fridge cool.

Vacuum condenser coils at least twice a year. Be sure that your refrig­erator is level, or else the door gasket may seal improperly and leak cold air. Check refrigerator door seals for cracks, as well. If possible, locate refrigerators and freezers away from ovens and stoves so carry-over heat doesn’t force the fridge to work harder. Refrigerators are most efficient at 38 to 40 F, while freezers should be set to 0. Check the owner’s manual for capacity guidelines—fridges work most efficiently when they are full but not overstuffed.

Business Building Tips from a Kid's Perspective

“Hi. I know I don’t look like I’m an expert or an extra smart guy, but really, I’m quite a wealth of knowledge when it comes to eating at restaurants and what turns kids on or off. Can we talk for just a couple minutes?"

"I mean, last night I had to go out to dinner again with my folks. Sure, they work hard and all, and they like to eat out. But I’m so sick of the places they like to go, that I’m going to start really being miserable so they just give up and take me to only certain places. I don’t know why they pay all their money to go sit in some boring restaurant anyway. It’s stupid. I’d rather just stay home!”

“Take last night. The big kids’ promo was “kids eat free!” Well, really, I don’t care if it’s free. Maybe my folks do, but I really don’t. And if I don’t want to go there for dinner, I will be miserable. And if I’m miserable, I will make my folks miserable…”

Tips for Connecting with Generation Y and Beyond

Every decade or so, employers are faced with the challenge of gearing up to meet the needs of a whole new generation of workers. As the pace of cultural change quickens, the generation gap that defines each age group’s world views, values, and beliefs grows more pronounced. This can pose a problem for managers seeking to attract, hire, and retain talented young workers.

Historically, the hospitality industry has relied upon young workers to meet its ever-expanding demand for entry-level service positions. In the past, many younger candidates put the promise of a steady paycheck above all other concerns. However, today’s young workers have a broader, more complex view of job satisfaction – and they’re willing to wait to find a position that offers it.