Comments on: ENERGY STAR is Haute Cuisine

By: Craig Bernstein

Craig Bernstein — Thu, 30 Aug 2012 19:33:41 +0000

I too, enjoyed your comments. It is always nice to know that someone has a background in an area they specialize in. Your restaurant experience should really enhance your ability to make decisions about what works for restaurants. I grew up around a family owned restaurant and therefore, I really related to your comments. One thing I still see over and over is the rampant use of incandescent lighting in restaurants. If the owners only new how much they were paying for this outdated technology. It is quite common to walk in to a restaurant and easily see 50 of these bulbs. I recently, discussed this with a restaurant owner and he is actually in the process of changing out all of his lighting to LED’s. Not only will they use about 80% less electricity, he will not be changing them out constantly. He was having to change bulbs at an average rate of every three months. The LED’s should last for years!

By: Elizabeth Wallace

Elizabeth Wallace — Fri, 24 Aug 2012 03:42:43 +0000

I’ll forward this article to my son, a restaurant manager in Silver Spring. Thanks!

By: danny orlando

danny orlando — Wed, 15 Aug 2012 17:44:52 +0000

I enjoyed your comments Una and indeed restaurants have a lot going on and often the facility itself is the least of their worries. Yet, a great deal of profit can be harvested from the kitchen equipment, refrigeration, HVAC, lighting, air sealing, and scheduling of when these are all on and off. I was recently in a Longhorn here in Atlanta and all lighting had been changed to LED’s. Now that is a menu item that makes me want to return.