conserve solutions center at nra show 2010

Today’s webinar

is sponsored by Greener Results

www.GreenerResults.com

Conserve: Solutions for Sustainability | Conserve.Restaurant.org

Conserve Solutions Center at the NRA Show 2010

May 22 –

25, 2010

McCormick Place | Chicago, IL


2010 Restaurant Industry Forecast

SustainabilityFocus on

Deeper Dive

Going GreenPercent of operators, by type of operation, who say they intend to spend a larger proportion of their budget in 2008 to green initiatives

Source: National Restaurant Association, October 2007

Family dining Casual dining Fine dining Quickservice

23% 31% 32% 21%

Going GreenPercent of operators, by type of operation, who plan to devote more of

their resources to green initiatives in 2009

Source: National Restaurant Association, 2008

Family dining Casual dining Fine dining Quickservice

43% 45% 50% 27%


Going GreenPercent of operators, by type of operation, who plan to devote more of

their resources to green initiatives in 2010

Fine dining Quickservice

47%31%

Source: Restaurant Industry Forecast 2010 - National Restaurant Association

Conservation Initiatives Percent of restaurant operators who took the following actions in 2008

Family Casual Fine QuickDining Dining Dining Service

Purchase Energy-Saving Lighting Fixtures 64% 52% 63% 41%

Purchase Energy-Saving Kitchen Equipment 44 40 36 36

Purchase Energy-Efficient Refrigeration, AirConditioning or Heating Systems 40 40 41 30

Install Water-Saving Equipment and/or Fixtures 34 28 37 26

Source: National Restaurant Association


Conservation Initiatives Percent of restaurant operators who took the following actions in 2009


Family Dining Casual Dining Fine Dining

Quick Service

Purchased Energy-Saving Lighting Fixtures

69% 66% 52% 43%

Purchased Energy-Saving Kitchen Equipment

45 41 28 34

Purchased Energy-Efficient Refrigeration, Air Conditioning or Heating Systems

50 40 34 32

Installed Water-Saving Equipment and/or Fixtures

27 27 27 23

NOVEMBER 2008

The Economy

44%

Sales Volume

20

Food Costs

12

R&R Employees 6

Operating Costs

5

Gas/Energy Prices 1

Source: National Restaurant Association, Restaurant Industry Tracking Survey

NOVEMBER 2006

R&R Employees

37%

Sales Volume

15

Competition

7

Gas/Energy Prices 7

The Economy

5

Food Costs

3

Top Challenges Facing Restaurant OperatorsNovember 2006, November 2007, November 2008

NOVEMBER 2007

R&R Employees

26%

Sales Volume

12

Food Costs

12

Gas/Energy Prices 10

The Economy

9

Operating Costs

7



Economy Remains the Top Challenge Facing Operators

Top Challenges Facing Restaurant Operators: Jan. 2008, Jan. 2009, Jan. 2010

JANUARY 2010

The Economy

44%

Sales Volume

25

Government

6

Operating Costs

3

Recruiting Employees 3

Labor Costs

2

JANUARY 2008

Recruiting Employees

25%

Sales Volume

18

The Economy

15

Food Costs

12

Operating Costs

6

Labor Costs

4

JANUARY 2009

The Economy

45%

Sales Volume

27

Food Costs

6

Recruiting Employees 6

Labor Costs

2

Government

2

Forty-four percent of adults said they are likely to make a restaurant

choice based on a restaurant’s practices in the areas of energy

and water conservation.

Source: National Restaurant Association

44%


Forty percent of adults said they are likely to make a restaurant

choice based on a restaurant’s practices in the areas of energy

and water conservation.


40%

Saved Green…

• through the purchase of a low-flow pre-rinse spray valve

They didn’t actually pay for the sprayer. It was given to the business by the local utility through an utility conservation initiative.

• identified the right equipment for the right job – 3 compartment sink

• reduced the flow of water by installing aerators• reduced water use through automated control of faucets

• through flow and use reduction

• through smart design

Saved Green…

• creating a power up / power down schedule for lighting and equipment

Savings through revision of business practices and operating procedures. Staff education and training costs are the only investment of resources needed to start saving. More comprehensive energy management plans may require some low-cost products to implement or enhance savings.

• added some green focused changes into their upcoming renovation plans• paced themselves, made changes periodically – when it made best business sense.

• through smart design and timing

conserve.restaurant.org

Saved Green…• TRAINING AND EDUCAION: You can’t save without proper communication and education. When done right, you’ll soon find your best advocates for ensuring and inspiring success will come from your own employees.

• through paper, plastic and metal recycling – all comingled

• 6 tons/yr of comingled recycling • Saves at least $250/restaurant

• through cardboard recycling programs• 14 tons/yr of cardboard recycled per restaurant• Saves 238 trees/year• Saves 42,000 kwh/year• Saves at least $750/restaurant per year (one restaurant saved over $10,000

• With over 43 locations, Kimpton’s restaurant recycling programs save more than $86,000/year and more than 10,000 trees!


The Conserve Solutions Center

May 22 –

25, 2010

Will provide content on sustainability related topics‐

Energy Efficiency

‐

Water Conservation‐

Waste Diversion / Resource Recovery

‐

Building & Construction‐

Communications

‐

Administration‐

And Will Provide Tips, Tools & Resources



The Conserv

e Solution s Center

The Conserv

e Solution s Center

North Hall

South Hall

Concourse

Floor Planwww.GreenerResults.com


Exhibitor Space

The Conserve Solutions

Center

Kiosk Area #1

Presentation Area –Stage / Networking

over 4,000 sq. ft…

Floor Plan



Will Feature the Conserve Kiosk Garden

May 22 –

25, 2010

LOW

EXBIHITING

FOOTPRINT

TURN-KEY

EXHIBITING

OPTION

LOW COST



May 22 –

25, 2010

Presentation / Networking Area



Presentations

May 22 –

25, 2010

Hobart Center for Foodservice Sustainability ‐

$5,000 grant for foodservice operators!Join the National Restaurant Association’s Greener Restaurants program Social Media for Beginners with Fast Casual’s Paul BarronSocial Media Pro with Fast Casual’s Paul BarronE‐Marketing: A Sustainable Marketing Strategy w/ Joe Gabriel of FishBowlChicago’s Green Restaurant Co‐Op presents a 4 part series:

‐ Locally Sourcing‐ Organics‐ Sourcing Sustainable Seafood‐ Chicago Green Restaurant Co‐Op

More Sustainable Communications RoundtableEcolab presents a 3 part series:

‐

Apex Warewashing

‐

total kitchen solutions that Go Beyond Green and Improve Your Bottom Line‐

Kitchen Equipment Care ‐

how to increase efficiency and save‐

Follow‐up to Main Hall Session – “Put More “Green”

In Your Pocket!”Truitt Brothers presents a 3 part series “Food Impact”

‐

“Food Impact – On the Environment”

w/ Roberta Anderson of the Food Alliance‐

“Food Impact – What the Consumer Thinks…”‐

“Food Impact – Discover for Yourself –

The Northwest Sustainability Discovery TourAvoid Greenwashing

w/ Scot Case of EcoLogoEPA ENERGY STAR’s

3 part series on energy efficiency AND MANY MORE PRESENTATIONS are ALREADY in the WORKS!!!



Other Features

May 22 –

25, 2010

Exhibitors and Sessions highlighted on NRA Show Website

Exhibitors and Sessions highlighted on the Conserve

website

‐

http://show.restaurant.org

‐

Under Events &

Attractions

‐

http://www.conserve.restaurant.org

‐

On the

Homepage

Exhibitors and Sessions highlighted via Twitter/Facebook‐

@ConserveNow‐

www.facebook.com/RestaurantsConserve

Presentations taking place in the CSC will include exhibitor

participation

“Last Greenovative

Product Standing”


http://show.restaurant.org

http://www.conserve.restaurant.org


Exhibitors in the Conserve Solutions Center

May 22 –

25, 2010

HaltonEcolab

Alconox

Inc.Advantage AIQ / Ecos

Sempra Energy SolutionsNestle Waters North America

PicturaTruitt BrothersECOPROCO

Euroshine

USA, IncGlacial Energy

Ameritech Media



This area will also feature: Greener Restaurants

May 22 –

25, 2010


conserve.restaurant.orgconserve.restaurant.orgwww.GreenerRestaurants.comwww.GreenerRestaurants.com

conserve.restaurant.orgconserve.restaurant.org

Homepage

Learn about program

Restaurant locatorSearch by brandSearch by City, State, ZIP

conserve.restaurant.org

Greener Restaurants

Consumer Website:



Vaughan Lazar, Founder of Pizza Fusion

May 22 –

25, 2010

Participating in the Main Hall session – “Greener is Better!”

Participating in the Greener Restaurants Pilot

And will be joining Paul Barron from Fast Casual to talk

about “Greener Media, Social Media”

in the Conserve

Solutions Center


conserve.restaurant.orgconserve.restaurant.orgwww.GreenerRestaurants.comwww.GreenerRestaurants.com

GO BEYOND GREEN

IMPROVE YOUR BOTTOM LINE

Sustainable solutions for• Cleaning & Sanitation• Kitchen Equipment Maintenance • Pest Elimination

Sustainable Cleaning in the Kitchen Warewashing is a key opportunity

Dishwashing consumes 25% - 33% of total indoor restaurant water use* Sanitation uses 18% of restaurant energy consumption**Reducing use through proper procedures can save thousands of gallons of water and thousands of kilowatts in energy annuallyGoal is to achieve one-pass cleaning to minimize resource consumption

* “Commercial and Institutional End Uses of Water”, Benedykt Dziegielewski, September 2000, American Water Works Association

** “Saving Water & Energy in Commercial Food Service”, February 11th, 2009, Presented by Todd Bell, Energy Analyst, Fisher-Nickel Inc.

Equipment Care: Proactive Maintenance Maintenance solutions to further reduce energy

Utility costs represent about 3-4% of sales for an average restaurant

Sanitation 18%

Refrig 6%

Lighting 13%

Food Prep 35%

HVAC 28%

Restaurants are Big Users of Energy

Restaurants use 5 times more energy per square foot than other commercial buildings

Conserve Solutions Center Presentations sponsored by Ecolab

Saturday, 5/22, 1:00 PM:Sustainable Warewashing PracticesSunday, 5/23, 1:00 PM:Equipment Maintenance and Utility ConservationMonday, 5/24, 1:30 PM:Follow up to Ed Session: “Sustainability: Put more ‘green’ in your pocket!”

Ecolab Main Booth ActivitiesSouth Hall #3600Demos of sustainable products and equipmentCustomized surveys of operations to show conservation and savings opportunities


Questions?

May 22 –

25, 2010

Please Contact(for exhibiting information)

Brad [email protected]

(312) 853‐2538Eric Rude

[email protected](312) 853‐2538

(for more information on Greener Restaurants)Chris Moyer

[email protected](202) 331‐5900

mailto:[email protected]



Today’s webinar

is sponsored by Greener Results


conserve solutions center at nra show 2010

Business

national restaurant

conservation

choice based

saving equipment

saved green

water conservation

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