Converting to an energy-efficient kitchen
With today’s ever-increasing energy costs, restaurant operators are taking a closer look at the energy use of their major kitchen equipment.
Restaurants traditionally rely on chicken and turkey to be menu profit makers. Usually in good supply and always a good buy in relation to other proteins, operators often turn to poultry to keep costs in check when red meats and seafood skyrocket. But that strategy may be dampened in the months ahead.