The Marcellus shale plate runs through northern Appalachia, primarily in Pennsylvania, West Virginia, New York and Ohio. It is part of a Devonian black shale crust layer and the thickness of the gas-producing rock is as much as 900 feet. The...
In 1992, a partnership between the U.S. Environmental Protection Agency (EPA) and the U.S. Department of Energy (DOD) created the Energy Star program as a way to promote energy efficient products and practices. Initially, only...
One never-ending discussion topic among restaurant owners and managers is how to control energy costs and manage risk to create long-term savings. However, it’s also no surprise that the restaurant industry survives on thin...
Regulations proposed by the U.S. Environmental Protection Agency (EPA) could impact coal-fueled power plants and the cost of electricity over the next 10 years.
Many people support the EPA’s regulations to achieve long-term...
Natural gas has become a popular fuel for the generation of electricity because of its clean burning nature. In the 1970s and 1980s, the choices for most electric utility generators were large coal or nuclear powered plants. ...
Restaurants and other high energy-use facilities are constantly searching for ways to reduce energy costs and curtail consumption. While most operators are aware of ENERGY STAR® appliances, turning lights and equipment off when not...
Restaurants exist to prepare large amounts of food for customers. Food production creates a lot of waste and waste costs money, both in uneaten or spoiled products and trash handling fees. Along with the need to minimize...
Customer satisfaction and profit margins are two of the most important factors that all restaurants and foodservices must monitor. However, hidden problems can be working against operators all the time and cause a ripple effect that...
There are many ways for restaurant and foodservice operators to conserve both energy usage and lower energy costs. Many businesses in deregulated states should be constantly looking for the lowest-cost supply of electricity and natural...
There are few industries that are more vulnerable to the risks of commodity price fluctuations than foodservice. The inherent costs of raw materials and energy are the main reasons whether a restaurant group, equipment manufacturer,...
