Category Sustainability & Efficiency

Okay, let’s talk energy bills in the restaurant world. If you’re running a kitchen, you know the feeling – that monthly utility statement lands, and it feels like you’re single-handedly powering a small city. We’ve all heard the standard advice,…

Alright, let’s talk kitchens. Not just any kitchen, but the beating heart of a restaurant, hotel, or cafeteria – the commercial kitchen. As Sammy here, writing for Chefsicon.com, I’ve spent a good chunk of my career thinking about what makes…

Okay, let’s talk kitchens. Not the cozy kind where Luna (my cat, bless her fuzzy heart) begs for scraps while I try out a new recipe. I’m talking commercial kitchens – the engine rooms of restaurants, hotels, hospitals, you name…

Okay, let’s talk about the elephant in the kitchen. No, not Chef Tony after that all-you-can-eat buffet challenge (though that’s a sight), I’m talking about that constant, humming, energy-guzzling beast: your commercial refrigeration. Seriously, these things – walk-ins, reach-ins, under-counter…

Okay, let’s talk kitchens. Not just the gleaming countertops and fancy gadgets, but the actual *work* that happens there. As someone who spends maybe too much time thinking about food – cooking it, eating it, writing about it – I’ve…

Okay, let’s talk real talk. Those utility bills. If you’re running a restaurant, you know exactly what I mean. They creep up, sometimes they leap up, and they always seem to take a bigger bite out of the bottom line…

Okay, let’s talk trash. Seriously though, the amount of waste coming out of restaurants is… a lot. More than a lot. Staggering, sometimes. Living here in Nashville, you see this incredible boom in food culture – amazing chefs, inventive menus,…

Okay, let’s talk about something that’s been buzzing around my head lately, especially since moving here to Nashville. It’s this whole idea of local sourcing in sustainable foodservice. Back in the Bay Area, it felt like ‘local’ was everywhere, almost…

Alright, let’s talk kitchens. Specifically, commercial kitchens and the absolute beast that is their energy consumption. It’s something I didn’t think *that* much about back in my marketing days in the Bay Area, honestly. Costs were high there, sure, everything…

Okay, let’s talk trash. Specifically, restaurant trash. It’s something I think about probably more than the average person, partly because I write about food and kitchens, and partly because, well, have you ever walked down an alley behind a row…