CLIFTON GEISLER Brinker International

A major focus for the Commercial Kitchens Committee in the coming months will be working with restaurant chains. Market research by the committee indicates that restaurant chains often have more resources to implement energy- and water-efficiency programs, when compared to individual restaurants.

More importantly, working with a chain offers efficiency program administrators an opportunity to make a larger impact since one decision can affect hundreds, maybe even thousands, of restaurants.

Clifton Geisler of Brinker International explained the restaurant chain’s viewpoint of energy efficiency at CEE’s January Program Meeting. Brinker International represents more than 1,600 restaurants worldwide.

Most restaurant chains do pay attention to energy efficiency, said Geisler, but it’s not high on the list of priorities. With a high turnover rate in labor, short-term benefits are generally of greater concern. The equipment features most valued by restaurant chains include reduction in labor and/or skill level, ease of operation, improved food quality and faster cooking times.

As energy prices continue to rise, however, more importance is being placed on efficiency by restaurant managers but there are significant barriers to program implementation, according to Geisler.

“There is a local inconsistency of rebate processes and offerings,” he said. “And rebates are generally focused on electricity. Gas and water opportunities are not fully explored.”

Geisler also pointed out that equipment choices are almost always made during the architectural design process so it’s important to get involved well before the restaurant is built.

CEE’s Commercial Kitchens Initiative is addressing these concerns by providing common equipment specifications that include electricity, gas and water components. The committee is also working to develop ongoing relationships with restaurant chains. By learning about the restaurant design and procurement process, the committee is aiming to develop program elements that will have greater impact.

In order to gain information about restaurant chains and cultivate relationships, CEE Program Manager Afroz Khan will be attending the National Restaurant Association show in Chicago May 19-22.

In October, CEE will be hosting a workshop at the North American Association of Food Equipment Manufacturers (NAFEM) show in Atlanta to further the committee's work with restaurant chains and manufacturers.

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