A recent study by the National Retail Federation included the energy efficient restaurant cost impact of their foodservice operations from interviews of senior restaurant executives and operators. The biggest savings and overall reduction of costs is felt most in the kitchen, or what we in the industry refer to as the BOH (back of house), says these restaurateurs. According to the analysis of the different restaurant groups: “COST REDUCTIONS IN THE KITCHEN TRUMP ALL OTHER COST BENEFITS” “In general, our respondents believe their biggest cost cutting opportunities lie in the kitchen, and in food preparation and packaging. However, there are some interesting differences depending on the number of restaurants operated. (See the energy efficient restaurant cost impact at Figure 11).” However, the difficulty still lies in what returns can be realized after investing the capital. One major area that owners, operators and green restaurant consultants are concerned about in the study states: “COST IMPACTS QUANTIFIABLE, BUT CAPITAL AND ROI A STICKIER WICKET” “One thing is beyond debate. The cost of energy inefficiency is now quantifiable, measurable and can be tracked directly to the bottom line. And consumer sentiment appears to be turning towards wanting to “feel good” about individuals’ impacts on consumption and what they put in their bodies.” In a separate report to develop a sustainable restaurant strategy of reducing costs in the BOH namely food costs, the Chefs Collaborative published a report with 5 Tips. In it, the goal is that every restaurant can operate with food costs at 32% or less. Are you currently evaluating the energy efficient restaurant cost impact related to recent green initiatives? If so, please tell us what areas of your food and beverage business experienced the most savings and cost reduction. We are always on the lookout for realistic expectations here.