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
<p>7 tips to reduce energy waste from refrigerated equipment, and in return, boost your bottom line. Sponsored by TriMark.</p> <p>Visit <a href="http://bit.ly/EquippedKitchen-Trimark">The Equipped Kitchen</a> on NRN for more kitchen efficiency and optimization insights.</p>