restaurant development + design: green building strategies

Green Building Strategies

These slides are part of a free webcast from restaurant development + designMagazine.

Go to Slide 9 for a link to the webcast, if it’s still available on demand.

Today’s Objectives

Define what green building means in today’s restaurant industry.

Explore the impact of LEED and other certification processes.

Discuss how to make informed decisions when trying to go green.

Answer your questions!

Meet Our Panelists

John HerthDunkin’ Brands

Steve StarrStarrdesign

Joe VajdaAria Group Architects

Discover EcoSmart Cooking

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For complete details about this webcast visit: http://rddmag.com/greenbuilding

Defining Green Building

Minimize the environmental impact during construction and the operation of the building.

Accomplish this during the design phase. Includes the surrounding areas.

Restaurants Are Starting to Respond

Restaurants are very energy-intensive businesses Supermarkets have been the leaders in sustainable design Shorter horizons make restaurants resistant to implementing certain technologies, practices

Achievement in Sustainable Buildings

One Company’s Approach to Green Building

DD Green Achievement is a certification specifically designed for a new Dunkin’ Donuts location to

further encourage, assist and promote a measurable level of sustainability and energy

efficiency.

It’s optional, not required.

Defining DD Green Achievement

DD GreenAll requirements met 12 additional strategy points

DD Green EliteAll requirements met20 optional strategy points

Defining DD Green Achievement

Site Development(2) Requirements (6) Optional Strategies

Store Efficiency(3) Requirements (8) Optional Strategies

Healthy Indoors(2) Requirements (3) Optional Strategies

Sustainable Operations(3) Requirements (5) Optional Strategies

Innovation & Community(1) Requirements (4) Optional Strategies

The DD Green Details

LEED’s Impact on Restaurant Development

LEED is complicated but attainable

Process getting easier But there’s still a cost to get credits and apply for certification

Companies committed to doing better by the environment are adopting LEED strategies but not pursuing the designation

LEED’s Impact on Restaurant Development

LEED for Retail impacts restaurants the most Restaurants can achieve some return on their investment Other types of certification starting to emerge

Why DD Green Achievement?

Existing certifications are challenging

Dunkin’ specificCreate excitement for franchisesMust be affordableNo third party involvementMake it challenging yet achievableTrack utility usage

Underwriters Laboratory Environmental“Validation”

Engaging Franchisees With DD Green

Franchisee participation varies

Costs must provide a return on investment

Worked with existing partners to implement greener practices

What are the benefits of DD Green ?

Franchisee

Reduction in Energy and Water Usage

Waste Stream Reduction

Healthier Air Quality

Reduced Carbon Footprint and Emissions

Utility Cost Savings

Potential Increased Profits

Shows Commitment to Sustainability

Environment

A Checklist for Getting Started

Determine how green the project should be

Use LEED as your guide

Work from the outside in

Explore the impact of specific steps

Getting Started

Understand how the building orientation impacts layout Strive for solar efficiency Maximize passive measures Locally source materials

Passive Steps Can Be Aggressive

A combination of items will get you to your goal:Reflective roofsLandscaping that is appropriate for the climate and requires less waterLow-flow plumbing fixturesSource locally

Approach can vary if it’s a new build project or if you are working in an existing space

Minimize construction waste

Be more modular

Construction Considerations for Green Builds

Green Building and the Bigger Picture

Dunkin’ Brands wants to drive sustainability in everything we do.

Small individual footprints but collectively we are big.

Making Informed Decisions

How do the finishes speak to the target market? How do certain choices impact energy consumption? Some choices seem harmless but carry a big impact.

Making Informed Decisions

LED lighting: an easy choice

Use recycled materials or adaptively reuse materials

Look to provide natural solutions to standard features

Questions from the Audience

Closing Thoughts from Our Panelists

John HerthDunkin’ Brands

Steve StarrStarrdesign

Joe VajdaAria Group Architects

John’s Cup of Wisdom

Do what’s right for your

business case and model

Implement strategies that

make you efficient from day

one

Having a structured program

can build excitement

Steve’s Do’s and Don’ts

DO look at your facility holistically

DO look closely at your systems and understand how they interrelate to one another

DON’T look at your systems individually because you will miss opportunities.

Joe’s Take on Tech

Some technologies may not meet the high demand of a restaurant environment.

Technology is not a panacea. You can solve plenty using simple measures.

Be thoughtful in your approach and don’t wait until the last minute.

Future Webcast Ideas

We are listening, too!

Send your ideas for future webcasts to:

Joe Carbonarajoe@zoombagroup.com

You may download the slides from the toolbar below. A link to the CEU quiz will be sent when the webcast archive goes live.

Thanks for Listening

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