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 63-65 energy efficient.indd 63 063 9/1/13 13:59:46

Table of Contents for the Digital Edition of The Hotel Inspector 2013

Alex's welcome
News bulletin
Statement pieces
Series round up
Gym & Spas
Fine dining
Kitchen matters
Energy efficiency
Food management
Cooking equipment
Technology upgrade
App integration
Renewable energy
The Hospitality Show
Hospitality Technology Expo
Business supplies
Hotel management
Global clients
The 10 best hotels
AA interview
Hotels of the future

The Hotel Inspector 2013