Toll Free 1-877-877-5655
Se habla español 877-877-5491

Press Releases


August 18, 2008

FoodServiceWarehouse.Com Launches The Industry’s First Comprehensive Green Certification Program For Commercial Kitchens

Eco-friendly Patrons Increasingly Choosing Where, What They Eat

Greenwood Village, Colo.—August 18, 2008—FoodServiceWarehouse.com today launched its Going Green Program, an industry-vetted program aimed at helping commercial kitchens cope with the costs and complexities of going green. Through educational resources, rewards and the industry's only free certification process, FoodServiceWarehouse.com is dedicated to helping commercial kitchens slash energy costs, conserve water and reduce their environmental impact. To kick-start the program, FoodServiceWarehouse.com will give away a green commercial kitchen worth up to $40,000 to one qualifying kitchen.

"Restaurants that invest strategically in energy efficiency can cut utility costs between 10 to 30 percent without sacrificing service, quality, style or comfort-while making significant contributions to a cleaner environment," said Kate Lewis, Sales and Marketing Manager for the ENERGY STAR® Commercial Food Service Program, a FoodServiceWarehouse.com partner. "As an ENERGY STAR partner, we appreciate FoodServiceWarehouse.com's efforts to promote ENERGY STAR in the commercial kitchen and improve the environmental sustainability of restaurants."

According to ENERGY STAR, a joint program of the U.S. Environmental Protection Agency and the U.S. Department of Energy, commercial kitchens are one of the highest energy consumers in buildings-using approximately 250,000 Btu/sq.ft, approximately 2.5 times more energy per square foot than commercial buildings without kitchens. And unfortunately, as much as 80 percent of the $10 billion annual energy bill for commercial kitchens is wasted due to inefficient equipment, according to the Pacific Gas and Electric's Food Service Technology Center.


Greening the Kitchen One Category at a Time

Commercial kitchens that invest in more efficient equipment can cut energy and water consumption costs by 10 to 30 percent, according to ENERGY STAR. FoodServiceWarehouse.com works with nearly 200 manufacturers, lending the company key industry connections that will help operators find the right supplies and equipment to go green. Through online and catalog guides, the Going Green Program addresses five key components of a green kitchen: Energy Conservation, Water Conservation, Waste Reduction, Green Cleaning and Green Education.

As commercial kitchens work through the program, helpful features include:

  • Educational articles and tips
  • Rewards such as extended warranties on energy efficient equipment
  • Points toward rewards and certification
  • Giveaways including a green commercial kitchen worth up to $40,000
  • Expert advice on broadening the program outside the kitchen by achieving LEED (Leadership in Energy and Environmental Design) certification

The Certified Green Commercial Kitchen Program™ is open to all commercial kitchens, regardless of where they purchase products, and costs nothing. The certification meets current LEED standards for commercial kitchens and will help restaurants meet other industry certifications they choose to pursue. While getting certified, participants will have access to a LEED-qualified certification expert dedicated to counseling certified commercial kitchen owners on the next steps to gaining LEED certification.

"Today's commercial kitchens are being squeezed by high operating costs driven by energy prices and a reduction in discretionary spending by consumers," said Steve Kurtz, vice president at FoodServiceWarehouse.com. "Our customers wanted a way to reduce their operating costs while becoming more ecologically responsible, which in turn would make their establishment more appealing to patrons. The program we developed allows our customers to achieve these goals, while putting them further down the path toward other types of certifications."

###

About the Certified Green Commercial Kitchen Program™
The Certified Green Commercial Kitchen Program is designed to help foodservice operators slash energy costs, conserve water and reduce their environmental impact. This free program dramatically improves commercial kitchen best practices in five key areas including Energy Conservation, Water Conservation, Waste Reduction, Green Cleaning and Green Education. Combining ENERGY STAR™-qualified products, the industry’s first green catalogue, eco-friendly supplies, educational resources and LEED-accredited expertise, the Green Commercial Kitchen certification satisfies requirements toward other industry certifications. For more information on the Certified Green Commercial Kitchen Program, please visit Going Green.

About FoodServiceWarehouse.com
Founded in 2006, FoodServiceWarehouse.com is the industry's one-stop shop for high-quality restaurant equipment, brand-name supplies and educational resources for the conscientious foodservice operator. The company offers nearly 30,000 products from approximately 200 manufacturers, including hundreds of products that reduce operating costs through conservation. With the Certified Green Commercial Kitchen Program™, FoodServiceWarehouse.com created the industry's first free green certification program aimed at helping commercial kitchen operators slash energy costs, conserve water and reduce their environmental impact. To learn more, please visit www.foodservicewarehouse.com.


February 20, 2008

Breaking Free: Independent Restaurants Tackle The Chains

Groundbreaking Website Helps Small Restaurant Operators Remain Competitive

Chain restaurants have continued their march, and independent operators are beginning to feel the squeeze. According to a recent report by Technomic Information Services, an independent foodservice research group, chain restaurant sales have increased by more than $13 billion dollars since 2005. The share of total restaurant sales made at chains has now topped 50% for the first time. As chain restaurants continue to expand their influence it has become increasingly difficult for independent operators to compete.

"Many independent operators do not have the blueprint laid out by the chains," says Steve Kurtz, Director of Business Development for FoodServiceWarehouse.com. "Selecting restaurant equipment can be complicated, and smaller operations still deserve the guidance of experienced professionals." In an effort to support the independents, FoodServiceWarehouse.com has launched an online Education Center to help small foodservice operators make better purchasing decisions for their business.

The FoodServiceWarehouse.com Education Center offers over one hundred pages of original content, including helpful product buying guides, information on energy savings, equipment care, public health, employee safety and a detailed glossary of technical terms.

"We are very excited to offer this resource to small businesses who are struggling to succeed against corporate establishments," said Kurtz. "Our Education Center will provide expert advice on a variety of relevant topics, free of charge."

###

About FoodServiceWarehouse.com
FoodServiceWarehouse.com was founded in June 2006 to provide businesses with a wide selection of high-quality foodservice equipment and supplies from the world’s best-known brands. They have since become an industry-wide leader, empowering customers to make their own businesses more successful. The site offers a wide range of articles, research materials and products for the conscientious foodservice operator.


February 20, 2008

Up In Smoke: Restaurants Losing More Than Just Energy

Eco-friendly Patrons Increasingly Choosing Where, What They Eat

Going green is definitely in, and conscientious Americans are taking their battle straight to the dinner table. Eco-friendly patrons are increasingly choosing where they dine as carefully as what they eat. In a recent survey, The National Restaurant Association found that 62 percent of patrons say they are likely to choose a restaurant based on how environmentally friendly it is. Foodservice operators who routinely ignore energy saving initiatives now risk more than an intimidating energy bill, they may be risking their customer base as well.

The Food Service Technology Center, an industry leader in commercial kitchen energy efficiency, claims that approximately $8 billion dollars a year is lost in wasted energy from inefficient foodservice equipment. Restaurants that choose to invest in energy efficient equipment can cut utility costs by up to 30 percent. For a typical restaurant, this can translate to thousands of dollars saved per year.

According to FoodServiceWarehouse.com General Manager Madhu Natarajan, foodservice operators are increasingly seeking alternatives. "With margins at an all time low," says Natarajan "commercial kitchen profits are literally going up in smoke. The threat of losing customers has now made denying an eco-friendly approach almost impossible." To combat this threat, FoodServiceWarehouse.com recently announced a series called "Greening Your Commercial Kitchen" in their online Education Center. It contains money saving tips, informative articles, and detailed buying guides that explore environmentally friendly options when shopping for new equipment.

"We are proud to offer shoppers a resource that will help them both improve their business and protect the environment," said Natarajan. "Going green not only saves money, it will help us all become less dependent on non-renewable energy sources."

###

About FoodServiceWarehouse.com
FoodServiceWarehouse.com was founded in June 2006 to provide businesses with a wide selection of high-quality restaurant equipment and supplies from the world’s best-known brands. They have since become an industry wide leader, empowering customers to make their own businesses more successful through education. The site offers a wide range of articles, research materials and products for the conscientious foodservice operator.