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Conserving energy has become a big concern in the restaurant industry as high gas prices and utility costs cause bills to rise.
In fact, nine out of 10 quickservice restaurants and two-thirds of fullservice restaurants admitted lack of energy conservation has negatively affected their businesses, according to a National Restaurant Association survey.
Traditionally, restaurants have neglected energy management, instead spending the bulk of their time on food, service and competent employees, according to restaurant.org. However, restauranteurs are paying increasingly more attention to energy as they watch their bills soar. They are investing in new restaurant equipment and supplies.
Cost-cutting strategies include investing in energy-saving equipment as well as other tactics that include controlling lighting, tinting windows, contracting with new energy providers and hiring energy consultants.