The Hotel Inspector 2013 - (Page 63)
cuisine
GREEN
CUISINE
Hotel kitchens are energy- and profit-guzzling
divisions; upping your green catering
credentials could prove beneficial for your
bottom line (and the environment)
A
nnual energy costs for the hospitality sector
stand in excess of £1.3 billion each year.
Indeed between 4 and 6% of operating profits are
accounted for by energy. The kitchen is one of
the prime perpetrators of energy wastage within
hospitality: take cooking equipment for instance
where 65% of energy will be lost through the
extraction canopy as convected heat, 30% will
enter the kitchen area as residual heat, with only
5% retained in the food being cooked.
It’s of no surprise then that saving energy in the
kitchen can have a direct impact on revenue and
profitability of hotels, and their catering functions.
And the establishment of greener ways needn’t be
an arduous task: implementing simple measures
such as switching off, or at least turning down,
THE HOTEL INSPECTOR
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Table of Contents for the Digital Edition of The Hotel Inspector 2013
Alex's welcome
News bulletin
Bedrooms
Statement pieces
Refurbishment
Bathrooms
Series round up
Gym & Spas
Fine dining
Lobbies
Lighting
Seating
Kitchen matters
Energy efficiency
Food management
Cooking equipment
Technology upgrade
App integration
Bioenergy
Renewable energy
Weddings
The Hospitality Show
Hospitality Technology Expo
Business supplies
Cleaning
Hotel management
Global clients
The 10 best hotels
AA interview
Hotels of the future
The Hotel Inspector 2013
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