Hotel & Motel Management - October 1, 2007 - (Page 11)

www.HotelMotel.com/digital_edition HotelMotel.com | H&MM October 1, 2007 Energy Star Update component of successful kitchen energy management. Energy Star has partnered with California’s Flex Your Power Program to produce a document called, “Putting Energy into Proﬁts: ENERGY STAR Guide for Restaurants.” This booklet provides strategic guidance and the best practices to help achieve maximum energy efﬁciency gains. This document is available at www.energystar.gov/cfs. hmm@questex.com Stuart Brodsky is national program manager, commercial property markets, Energy Star, United States Environmental Protection Agency. 11 EPA recognizes new categories of energy-saving products IN THE details Product list expanded Program cuts consumption New kitchen standards Restaurant guide available By Stuart Brodsky H&MM Columnist 11) and for ice machines (effective Jan. 1). Since hotels account for nearly one-fourth of all ice machine purchases, according to the Consortium for Energy Efﬁciency, this new qualiﬁcation provides a great opportunity for industry personnel to make the energy-efﬁcient choice when purchasing new or replacing aging equipment. EPA expects the use of these newly qualiﬁed products to help restaurants and kitchens save $100 million in reduced energy and water costs over the next ﬁve years. It is important to note that the purchase and installation of Energy Starqualiﬁed products is only one A s the industry dialogue surrounding “green buildings” becomes more robust, there is increasing demand for products and services that respond to environmental challenges, especially the overarching issue of global warming. And like other commercial property owners and operators, hoteliers are looking for ways to communicate and publicize their concrete steps towards improved climate stewardship. As a federal government voluntary partnership, the Environmental Protection Agency’s Energy Star program offers resources and tools to the market that result in veriﬁable, sustainable and easily communicated environmental and ﬁnancial beneﬁts. One such opportunity involves Energy Star qualiﬁed commercial food service equipment. Considering that cooking and refrigeration account for 8 percent of a hotel’s energy consumption and the related emissions of greenhouse gases, it is important that hoteliers recognize the kitchen as a key area for reducing energy and water bills, as well as their carbon footprint. Overall, Energy Star estimates that the total savings potential for a commercial kitchen ranges from 10 to 30 percent, based on the technologies installed and the operations and maintenance practices put in place. The Energy Star commercial food service program recently expanded its roster of qualiﬁed products. In addition to speciﬁcations for steam cookers, holding cabinets, refrigerators, freezers and fryers, the program now includes energy efﬁciency guidelines for commercial dishwashers (effective Oct. http://www.HotelMotel.com/digital_edition http://HotelMotel.com http://www.energystar.gov/cfs http://www.energystar.gov/cfs http://HotelMotel.com http://HotelMotel.com

Table of Contents Feed for the Digital Edition of Hotel & Motel Management - October 1, 2007

Hotel & Motel Management - October 1, 2007 Contents Independents Rely on Guest Feedback Models Showcase Aloft, Element Brands Trainers Emphasize Communication, Cooperation Perspective At Your Risk Satisfaction Trends Sales Clinic Energy Star Update HotelWorld Update Trends & Stats Dressing Walls in 'Green' Music Programming Provides a Sound Solution Remote Check-In/Out for Leisure Travelers Q&A: Western U.S. Pipeline Softgoods - Beds and Bedding Transactions A Cause Célèbre Awards People on the Move Events Cleaning and Maintenance Solutions Marketplace Ad/Editorial Index Classifieds Checking Out

Hotel & Motel Management - October 1, 2007

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