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Green Kitchen Solutions

Green Kitchen Solutions

Energy Savings in the Kitchen

Posted 2:23 PM by

Foodservice equipment and the costs associated with its operation can be expensive.. really expensive! The kitchen, in the vast majority of commercial buildings, is the largest contributor to pricy utility bills. From reducing energy and equipment costs to reducing overall energy usage, there are many ways to cut these costs

Rebates reduce equipment costs on the front end of a new purchase. Whether you are buying a new piece of equipment that is more energy-efficient than an alternative or are replacing a piece of equipment with a more energy-efficient piece of equipment, rebates offered by utility companies can make the new purchase more affordable. The rebate process can be time-consuming and frustrating in both the front-end selection and the back-end application part of the process. As a utility company trade-ally, we are on top of the ever-changing rebate programs available from each and are well-versed in the entire process relating to foodservice equipment.

Reducing energy usage is another way to cut costs. Rebate-eligible equipment typically brings long-term energy savings to your operation. The energy savings provided through this new piece of equipment oftentimes justifies the cost of the equipment in a shorter period of time than most assume. (The rebate is the icing on the cake.) Behavioral changes can also make a huge difference in your energy usage resulting in a positive impact on your operation's energy costs. An energy audit will determine what may be done to save the most energy

You might be asking yourself why energy companies offer rebates on Energy Star rated equipment.. we found ourselves asking the same question.. This question has a somewhat complicated answer, but the long and short of it is that these rebate dollars are available to affect energy usage positively and cut usage. An obvious solution to this problem is getting more energy efficient equipment in commercial facilities.

Combining all of these methods, based on your particular operation and needs, there is huge potential to save money. The reduction part of the old adage "Reduce, Reuse, Recycle" happens to be a passion of ours here at C&T Design. Let us be a part of your effort to go green

Call C&T Design today to speak with one our design and sales consultants about an energy audit.

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Providence Cristo Rey High School's New Kitchen

Posted 6:26 PM by

Providence Cristo Rey High SchoolProvidence Cristo Rey High School is a private, Catholic, college preparatory school that is affordable to low-income families in Indianapolis. The students learn important life skills in the typical classroom environment as well as working one day a week in an office atmosphere of one of Providence's corporate partners. Fifth Third Bank, Ice Miller LLP, the Children's Museum of Indianapolis, and Eli Lilly and Company are just a few of the amazing companies involved in offering this unique and invaluable learning experience.

Providence Cristo Rey's Kitchen Before the RemodelProvidence currently has roughly 200 students but has the space for approximately 400. The kitchen was hindering its ability to be able to accept more students and maximize the space of the entire school building. In the process of remodeling a few different spaces in Providence, the contractor Shiel Sexton, one of Providence's corporate partners, called on C&T Design to help figure out how to rework their kitchen space while being extremely budget concious and getting them to a place to be able to grow to their full capacity and feed all of the students everday.

C&T Design worked with several of our manufacturer partners to get Providence the best price possible. One particular manufacturer who helped us tremendously cut costs on this project was Randell of Unified Brands and their Indianapolis rep Phil Powell of Allied Technologies who provided the serving line on the project. Thank you to C&T Design's project manager Brian Hutson for successfully executing this project that was in development for five years. C&T Design donated all design and project management fees on the job. These contributions helped cut costs on the project by roughly 30%.      

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C&T Design and Equipment Promotes "Green" Design

Posted 9:00 PM by

C&T Design and Equipment Company promotes Green Building and DesignVisit C&T Design and Equipment's new Green Kitchen Design area on the C&T's new website for "Green design" ideas, "Green products", and information on how to save both money and the environment.  With C&T Design, our Green Strategy isn't just about being socially responsible - that is only part of it.  Our strategy is also geared towards saving money with energy efficient and eco-friendly products and design principals.

Learn more...
 

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C&T Parkview Project Named FE&S Facility Design Project of the Month

Posted 6:27 PM by

A Rep shows Parkview's Kitchen Manager and a few team members how to properly use a piece of equipment.C&T Design completed the installation of the Parkview Regional Medical Center project in Fort Wayne, Indiana in February of 2012 for its March soft opening. C&T Project Manager Randy Truitt worked on this project for this a year and half providing the equipment and overseeing the installation for the servery, main kitchen and a small coffee shop called the Heart Cafe. C&T's scope of work consisted of providing the foodservice equipment and the installation, but was asked to redesign the Room Service section of the main kitchen to provide a more efficient flow for the staff preparing trays.

This project is being featured in this month's Foodservice Equipment & Supplies Magazine as the Factility Design Project of the Month. Nice job, Randy! Beautiful project.


Click here to read the article in its entirety.  

 

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C&T Design Houston Project Published in FE&S Magazine

Posted 6:56 PM by

C&T Design's Houston Branch's Carrabba's Project is on the Cover of this Month's FE&S MagazineGracing the cover of this month's Foodservice Equipment & Supplies Magazine is a C&T Design project! Tom Cook, the manager of the C&T Design branch in Houston, Texas, provided design services for the kitchen on this project and did a fantastic job. Read the full story here (beginning on page 41).

Congratulations to Johnny and the Carrabba's team on yet another beautiful restaurant!

Congratulations, Tom, on this well-deserved not. What an honor.


 

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Featured Project - Aristocrat Pub & Restaurant

Posted 2:45 AM by

Aristocrat Pub & Restaurant Reopened in October of 2012Aristocrat Pub & Restaurant is a local mainstay near the South Broad Ripple (SoBro) and Meridian-Kessler neighborhoods of Indianapolis. In August of 2011, an electrical fire started in the early hours of the morning in the restaurant. Aside from several pieces of stained glass, the resulting smoke damage deemed the entire front and back of the house a complete loss. The owner, Rick Rising-Moore, turned this devastating event into an opportunty to rethink the design and layout of the kitchen to accomodate the expansion of the surrounding neighborhoods. The restaurant was rebuilt and reopened in October of 2012.

Click here to read the rest of the story...

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Energy Consumption and Waste in Food Service

Posted 9:41 AM by

The following is an excerpt from an article written by Georgie Shockey, Principal of Ruck-Shockey Associates, Inc. Her firm specializes in operational consulting for non-commercial foodservice markets.

Energy Consumption and Waste in Food Service: The Impact & Solutions

The food service industry contributes significantly to our nation's economy and way of life. In the last ten years, this industrial sector has experienced continued real sales growth outpacing that of our nation's own economy. In 2011, the total food sales were over $1.7 trillion. Due to the vast number of food service operations (the NRA estimates over 970,000 restaurants along with nontraditional and other food locations there are about 1.2 million locations) and the nature of preparing and serving food, this industry uses tremendous volumes of natural resources and produces significant quantities of waste which together can result in major environmental impacts. The reasons for change within this industry for change within this industry in order to minimize waste are simple: food service managers can save money with decreased disposal fees, reduce energy consumption, gain efficiencies and stay competitive within their industry.

Changing or improving operations can have lasting effects on those food service establishments that are proactive in reducing waste and increasing efficiency. To remain competitive, businesses should consider going beyond traditional means of management and explore the opportunities to save money and help the environment with waste prevention. Many of the opportunities detailed may already be in place; however, every operation still has room for improvement.

Click to read the full article.

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2011 Woman of Influence - Martha Hoover

Posted 10:00 AM by

Congratulations to C&T customer Martha Hoover! President of Patachou, Inc., Martha was named one of the Indianapolis Business Journal's 2011 Woman of Influence.

Click here to read the IBJ article about the amazing business she has built with a lot of hard work and determination over the years. What started as one restaurant has blossomed into a booming group of restaurants that includes the concepts Café Patachou, Petite Chou and Napolese. A fourth concept is currently in the works, Public Greens.

Congratulations, Martha!Patachou, Inc. President, Martha Hoover, name one of IBJ's 2011 Woman of Influence


We at C&T Design feel honored to be working with you.
 

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