Category Sustainability & Efficiency

Alright, let’s talk Nashville food. Not just the hot chicken and biscuits, though, don’t get me wrong, I appreciate those deeply. I’m talking about the stuff that grows right here, the pulse of the seasons you can taste. When I…

Alright, let’s talk about something that’s been bouncing around my head a lot lately, especially since moving here to Nashville and setting up my kitchen just the way I like it (well, mostly). It’s this whole idea of sustainable cooking…

Alright, let’s talk about something that doesn’t usually get the heart racing unless you’re looking at the utility bill for a restaurant: choosing ENERGY STAR commercial kitchen equipment. I know, I know, sounds about as exciting as watching paint dry.…

Okay, let’s talk kitchens. Specifically, modern kitchens and the surprising amount of energy they can chew through. It’s Sammy here, writing from my home office slash second kitchen (kidding… mostly) here in Nashville. Since moving from the Bay Area, I’ve…

Alright, let’s talk about the beast in the back of the house – the commercial dishwasher. It’s loud, it’s steamy, and man, can it chew through electricity and water like nobody’s business. Working from my home office here in Nashville,…

Running a commercial kitchen is, let’s be honest, a wonderfully chaotic dance of heat, speed, and deliciousness. But behind the sizzle and the steam, there’s that ever-present, slightly nagging worry: the energy bill. It’s like that one ingredient you *know*…

Okay, so running a commercial kitchen? It’s like conducting an orchestra that’s *always* playing, and the electricity meter is spinning faster than a DJ’s turntable. I’ve been there, trust me. When I first moved to Nashville and started diving deep…

Okay, so, full disclosure: I’m a bit of a data nerd. And a foodie. And, since moving to Nashville and embracing the whole “work from home” thing (with my rescue cat, Luna, as my surprisingly demanding supervisor), I’ve become *obsessed*…

So, I’ve been seeing bamboo everything lately, right? From toothbrushes to flooring, it’s like bamboo is the new ‘it’ material. And, of course, that includes cookware. I, being the ever-curious (and slightly skeptical) food enthusiast, decided to dive deep into…

Okay, so running a commercial kitchen? It’s like conducting an orchestra, except instead of violins, you’ve got roaring ovens and hissing fryers. And just like any good conductor, you’re always looking for ways to make the whole operation more… harmonious.…