Kitchen CSI: Uncovering Five Ways Most Kitchens Lose Money
The Dinner Table Event Series by BlueCart
The Dinner Table is a monthly event series hosted on the first Monday of every month by BlueCart to bring friends, experts, and colleagues together family-style around the proverbial Dinner Table, to discuss a wide array of food industry topics. Join us for a drink, some food, and provocative conversation.
May 2, 2016: Kitchen CSI: Uncovering Five Ways Most Kitchens Lose Money
Kitchens are so complicated and busy that’s it’s easy for things to go wrong with energy and water consuming equipment, but it seems that nobody in the kitchen notices these failures until thousands of dollars have been lost. But, with a little knowledge and some sharp eyes, you can learn to spot and fix the most common money wasters. Join us as we walk thru our virtual kitchen, uncovering waste and learning to save money by thinking ahead!
Richard Young, Director of Education and Senior Engineer, at Fisher-Nickel, Inc. currently focuses his efforts on technical outreach and education for the PG&E Food Service Technology Center (FSTC) in San Ramon, CA. Young has over 20 years of experience creating and presenting seminars on energy efficiency for commercial foodservice and delivers over 75 sessions a year.
Young has authored numerous research reports as well as articles published in industry magazines, newsletters, and on the web. He is the primary author of FSTC’s foodservice sustainability blog: Sustainability Beyond the Plate.
Before focusing on outreach and education, Young developed several of the Center’s standard test methods before expanding into green building design as project manager for The Energy Efficient McDonald’s (TEEM). He is an active contributor to the US Green Building Council’s Leadership in Energy and Environmental Design (LEED) rating system, working with the USGBC to incorporate food service into the LEED criteria. Recently, Young became an adjunct professor for Diablo Valley College and currently a member of both the Diablo Valley College Regional Culinary Arts Advisory Board and the Advisory Council to the National Restaurant Association’s Conserve Sustainability Education Program.
As an expert in energy efficiency in commercial foodservice, Young is a sought after speaker and is known for his ability to relay technical information in an effective and memorable way through the use analogies and storytelling.
Join us on May 2nd and enter to win an energy efficient Turbo Pot
“The Eneron, Inc. stock pots proved to be a remarkably effective method of increasing range top performance.
Heat up times were substantially reduced and production capacities increased. Energy performance was also significantly improved.
By simply using an advanced pot design the 25 – 30% energy efficiency of a standard, gas-fired range top was raised to over 40%. When used on a range top with energy efficiency in the low 30’s, the number approached 60%.”
–– Food Service Technology Center
(Valued at $300)
1) BART or MUNI to Powell Street Station, The Pacific Energy Center is between 4th and 5th streets
2) There may be some street parking, or there is a parking garage at 5th and Mission St or 5th and Howard St.
June 6, 2016 - Menu Engineering: Building Value & Increasing Profits Through Menus