Commercial FoodserviceCOMMERCIAL FOODSERVICE: Approach

Foodservice is a huge opportunity for reducing electricity, natural gas and water use.

We use a holistic approach that reaches as many entities in the supply chain as possible. We address barriers to adopting high-efficiency new appliances, from encouraging equipment manufacturers to provide low-cost efficient equipment to showing restaurants the value of replacing a pre-rinse spray valve.


Utilities

We design and implement commercial foodservice programs and evaluate your existing program.


Equipment Manufacturers

We test equipment, advise about codes and standards, train sales staff, and create reports for corporate clients.


Dealers and
Distributors

We train sales staff, create equipment lists, and develop reports about equipment and incentives.


Designers

We train designers, review and analyze equipment specifications, review and analyze building design, and connect you to local resources.


Corporate
Procurement

We train designers, review and analyze equipment specifications, review and analyze building design, and connect you to equipment manufacturers.


Owners and
Operators

We review and analyze equipment, conduct energy assessments and site surveys, train chefs and staff.

Local
Government

We design and implement foodservice incentive programs, design and implement “green certification” programs, and provide training to local restaurateurs.


Associations

We provide training, create industry reports, and provide speakers for meetings and conferences.


Foodservice
Managers

We provide online education and ServSafe certification classes.

Frontier Energy Community