TROUBLED WATERS

TROUBLED WATERS

The importance of water as a natural resource can’t be understated. Wars and lesser skirmishes have been fought over water, and it’s been at the heart of numerous public utility projects and significant legislation at all levels of government.

In addition to being the world’s most popular beverage, clean water is crucial to restaurants, whether it’s used in the front or back of the house or even outside the facility.

The importance of H2O became particularly clear this year due to several major developments in different parts of the United States. As the ongoing drought in the West and Southwest takes its toll, land and crops—which are also impacted by the quality of water—are starving to death, leading to higher food prices and, ultimately, less food. Between the lack of rain and other disasters, such as the chemical spill that shut down the capital of West Virginia in January 2013, restaurants and municipalities are looking to conserve, filter, and even reuse water.

“All utilities are very important for us, but none is as essential as good water,” says Christian Fischer, executive chef and vice president of culinary innovations for Chartwells Higher Education Dining Services, based in Rye, New York. He says water is equitable to treasure at many of the 260 academic institutions for which the company manages foodservice operations. “Some of them refer to water as liquid gold.”

Extreme drought conditions hit central and northern California and western Nevada, and continue to impact many regions already suffering, like northern Texas and Oklahoma.

This has impacted crop production and cattle ranching, pushing food prices higher. The West has been in drought conditions for the past several years, but “the intensity is particularly great this year in California and the Southwest into Texas and Oklahoma,” says Liz Purchia, spokeswoman for the U.S. Environmental Protection Agency.

Restaurants should consider water conservation all the time, not just when there are crises, says Michael Oshman, founder and chief executive of the Green Restaurant Association, adding that the practice also saves money.

Energy Star dishwashers and ice machines conserve water in the back of the house, as do low-flow, pre-rinse spray valves and automatic on-and-off faucets. In the bathrooms, aerators on faucets, low-water toilets, and no-water urinals can save water.

At Atlanta’s Lure seafood restaurant, owner Fifth Group Restaurants constructed a system that not only harvests rainwater from the eatery’s roof and patio, but also melts water from icemakers and water condensation from air conditioning. The system stores up to 3,000 gallons of filtered water that is used for the bathrooms and to irrigate plants around the building.

“We’ve captured about 100,000 gallons each of the past two years, and haven’t had to use municipal water for flushing toilets or for irrigation,” says Steve Simon, one of Fifth Group’s partners. The main reason for making the expensive investment in the water recapturing system was environmental, but it has saved the restaurant thousands of dollars by not purchasing Atlanta municipal water, which Simon calls one of the most expensive water options in the nation.

When it comes to cooking, water’s properties also influence the taste of the food, and that is why a number of chefs work only with filtered water.

“It isn’t crucial when you’re braising a piece of meat, but it’s very important in baking and in delicate soups and sauces,” says Fischer, Chartwells’ executive chef. “If you have water with a strong chlorine taste, for instance, it will affect the final product. Other chemicals and metals can influence the flavor, too.”

A study in 2013 by The NPD Group found that 37 percent of restaurant customers choose water or no beverage with their meals. And bottled water is the choice of many guests, with 38 percent of restaurants offering it, according to Datassential MenuTrends.

But aqua is often taken for granted by customers, and the cost of water is rising. According to a study by Circle of Blue, a group of scientists and journalists concerned with natural resources, the average price of municipal water is up 6.2 percent in big American cities this year, and has jumped 33 percent since 2010.

Water grows the country’s crops, keeps the farms in the farm-to-table movement solvent, filters America’s beloved soft drinks, is critical for food prep, and cleans restaurants, keeping them functional. How restaurants and society treat water now will impact the world’s most precious resource for generations to come.

(Taken from RSR Ideas and Insights for Full-Service Restaurants  |  March 30, 2015)

An industry health check and 3 surprising business drivers

March 25th, 2015

An industry health check and 3 surprising business drivers

Published in Restaurant Business Daily

By 

Peter Romeo, Director of Digital Content

Attendees of the Restaurant Leadership Conference are presented with no fewer than four detailed reports on the health of the industry and what trends are contributing to or detracting from it. The consensus was that sales are accelerating, albeit moderately, because underlying macro factors like employment and general economic activity are improving. Declining gas prices were hailed as having a particularly positive effect on restaurant prices.

Bad weather temporarily chilled the economy in the first quarter, noted GE Capital’s Todd Jones, but the more persistent problem is income stagnation. About three of every four jobs lost during the Great Recession were middle or high-paying positions. Only 56 percent of the jobs that have been created since then fall in those income brackets, Jones said.

Traffic remains a challenge. Jones noted that customer counts for full-service restaurants are finally increasing, but TKn2K’s Victor Fernandez noted that overall industry traffic is still 11 percent below the pre-2008 level.

The statistics reeled off by the sales and traffic handicappers were leavened by the mention of some unexpected trends that could change the numbers. Among the new currents they noted:

1. DIY restaurant food

In a validation of restaurants’ addition of butcher shops, food markets and other sources of raw groceries, the National Restaurant Association’s Hudson Riehle noted that 48 percent of consumers say they would buy food from a restaurant to cook at home. The interest in what he called DIY food was particularly high (64 percent) among patrons aged 18 to 34.

2. Summertime blues

The optimal weather conditions for the industry’s busiest season are cooler-than-normal temperatures, said Riehle. But the forecast for this summer calls for higher-than-usual temperatures along the coast.

3. Exceptional spiciness is the new normal

For the first time since Technomic started collecting data, a majority (54 percent) of consumers prefer spicy foods. “It will be a really important part of menu innovation for years to come,” said the research company’s Darren Tristano. 

Developing a Small Business Disaster Recovery Plan

Article from www.iii.org website

Businesses that are forced to close down following a disaster run the risk of never being able to open their doors again. While there’s no way to lower the risk of a natural disaster like a hurricane, there are critical measures that can be taken to protect your company’s bottom line from nature’s fury. A disaster plan and adequate insurance are keys to recovery.

Develop a Disaster Recovery Plan

No matter how small or large a business, a business impact analysis should be developed to identify what an operation must do to protect itself in the face of a natural disaster. Large corporations often hire risk managers to handle this task and some companies hire consultants with expertise in disaster planning and recovery to assist them with their plans. But small businesses can do the analysis and planning on their own.

STEPS FOR DEVELOPING A BUSINESS RECOVERY PLAN 

• Set up an emergency response plan and train employees how to carry it out. Make sure employees know whom to notify about the disaster and what measures to take to preserve life and limit property losses.
• Write out each step of the plan and assign responsibilities to employees in clear and simple language. Practice the procedures set out in the emergency response plan with regular, scheduled drills.
• Compile a list of important phone numbers and addresses.Make sure you can get in touch with key people after the disaster. The list should include local and state emergency management agencies, major clients, contractors, suppliers, realtors, financial institutions, insurance agents and insurance company claim representatives.
• Decide on a communications strategy to prevent loss of customers. Post notices outside your premises; contact clients by phone, email or regular mail; place a notice in local newspapers.
• Consider the things you may need initially during the emergency. Do you need a back-up source of power? Do you have a back-up communications system?
• Human Resources. Protect employees and customers from injury on the premises. Consider the possible impact a disaster will have on your employees’ ability to return to work and how customers can return to your shop or receive goods or services.
• Physical Resources. Inspect your business’ plant(s) and assess the impact a disaster would have on facilities. Make sure your plans conform to local building code requirements.
• Business Community. Even if your business escapes a disaster, there is still a risk that it could suffer significant losses due to the inability of suppliers to deliver goods or services or a reduction in customers. Businesses should communicate with their suppliers and markets (especially if they are selling to a business as a supplier) about their disaster preparedness and recovery plans, so that everyone is prepared.
• Protect Your Building. If you own the structure that houses your business, integrate disaster protection for the building as well as the contents into your plan. Consider the financial impact if your business shuts down as a result of a disaster. What would be the impact for a day, a week or an entire revenue period?
• Keep Duplicate Records. Back-up computerized data files regularly and store them off-premises. Keep copies of important records and documents in a safe deposit box and make sure they’re up-to-date.
• Identify critical business activities and the resources needed to support them. If you cannot afford to shut down your operations, even temporarily, determine what you require to run the business at another location.
• Find alternative facilities, equipment and supplies, and locate qualified contractors. Consider a reciprocity agreement with another business. Try to get an advance commitment from at least one contractor to respond to your needs.
• Protect computer systems and data. Data storage firms offer offsite backups of computer data that can be updated regularly via high-speed modem or through the Internet. 

REVIEW YOUR INSURANCE PLAN

Make sure you have sufficient coverage to pay for the indirect costs of the disaster—the disruption to your business—as well as the cost of repair or rebuilding. Most policies do not cover flood or earthquake damage and you may need to buy separate insurance for these perils. Be sure you understand your policy deductibles and limits.

New additions or improvements should also be reflected in your policy. This includes construction improvement to a property and the addition...

Read More at www.iii.org

5 ways to prepare your business for tornado season

Thursday, April 04, 2013 via Secura Insurance 

Peak tornado season runs from mid-spring through early summer and, if a tornado strikes near your business, you need to react quickly. That’s why it’s crucial to develop a severe weather plan and safe areas for your employees. Follow these steps to get your company and employees ready for storm season:

1. Determine how much space you’ll require. You should have enough safe areas to fit all employees and any guests who may be in the building at the time of a tornado. Use the following guidelines from FEMA for how much space you need:

  •  Occupants (standing and seated): 5 square feet per person
  •  Wheelchair users: 10 square feet per person

2. Walk through your building to identify the safest areas. The basement typically is best. If your building doesn’t have a basement, select an area on the lowest level. Ideally, this space should be a small interior room or corridor. Avoid areas with windows and rooms with high ceilings or outside walls — these are more likely to be damaged during a storm.

3. Assess the exterior of the building. Look for trees, poles, and other items that could fall or hit the building. Don’t choose safe areas near these hazards.

4. Hold tornado drills often. Employees in all parts of the building should know where to go and practice the paths to get there.

5. Monitor the weather. A tornado watch means conditions are right for a tornado and there is a high probability of one in the surrounding area. A tornado warning means a tornado has been sighted in your county, or one is moving toward your area. It also could signify that weather radar indicates a high probability of a tornado.

Someone in your building should have access to a weather radio to listen for severe weather alerts. They also should monitor local radar information if a watch or warning has been issued and provide alerts and/or directions to employees.

For more information, visit www.disastersafety.org/tornado/protecting-employees or www.ready.gov/tornadoes.

Labels: Protect your business, Safety tips