"Here's food for thought: if restaurants were automobiles, they would be Hummers. That's because the restaurant business wastes more energy than any other industry in America. Experts say that 80 percent of the $10 billion annual energy bill for commercial food service is squandered by the use of inefficient equipment.
But one organization here, the Food Service Technology Center, has been trying to turn gas-guzzling eateries into energy-efficient hybrids.
For 20 years, the center has been "road-testing" restaurant equipment, as Don Fisher, the center's project manager, calls it. The center applies the equivalent of a mile-per-gallon rating to the appliances that cook and refrigerate food and clean the hardware used to prepare it."
Try this out: The Energy Efficient Kitchen Tool – "Use this interactive tool to get recommendations on how to save energy and money in your commercial foodservice operation."