A restaurant’s refrigerated equipment — walk-ins, reach-ins, ice machines, prep tables and more — draws electricity 24/7. So anything a foodservice operator can do to reduce energy use can help save money around the clock.
Your kitchen may be eating into your profits
7 tips to reduce energy waste from refrigerated equipment, and in return, boost your bottom line. Sponsored by TriMark. Visit The Equipped Kitchen on NRN for more kitchen efficiency and optimization insights.