Across all segments of foodservice, energy costs are rising, making the move toward sustainability no longer optional. Operators and designers frequently examine
equipment not only for its basic performance, but also for how systems might decrease waste, conserve resources, and help kitchens run more effectively. This is not a passing trend. It is a must.
Efficiency as the New Standard
Energy efficiency has become the norm as power rates rise and environmental
concerns increase. Operators seek equipment that lowers overhead without sacrificing performance. In response, manufacturers are making energy innovations a priority in their research and development efforts, aiming to meet and shape market demand.
Solutions such as ENERGY STAR®-rated appliances and systems that automatically adjust performance based on usage are becoming essential in modern kitchen planning and design.
The Rise of Smarter, Quieter Refrigeration
Excessive fridge noise is more than just an annoyance in crowded spaces like hospital
kitchens, school cafeterias, and hotel foodservice departments. It can be disruptive. Emerging technologies are solving this challenge with precision.
For instance, Traulsen’s Dynamic Response Refrigerant System uses adaptive controls to monitor and respond more accurately to refrigeration temperature changes. This
enhances food safety and consistency, reduces compressor cycling, lowers energy use, and minimizes wear on components. It also contributes to a quieter workspace, helping with noise pollution.
Moving Beyond Water Wells
Hot wells have long been a staple of serving lines and back-of-house areas. However, traditional models tend to use large amounts of water that require ongoing maintenance and consume a significant amount of energy.
Duke Manufacturing’s Waterless Hot Food Well offers a new approach. By eliminating 
the need for water, the system reduces energy waste, simplifies cleaning, and is less labor-intensive for staff. Not having to deal with water also helps prevent future plumbing issues and offers more flexibility in layout design, a key benefit for consultants and designers working in older and/or smaller spaces.
Intelligent Beverage Management with BevCheck
Although beverage systems are not typically considered high-tech, innovation in this
space is gaining traction. Perlick’s partnership with BevCheck brings advanced technology to draft beer management in bars, clubs, stadium, and hospitality settings.
These systems use sensors and real-time data to ensure consistency, identify performance issues, and reduce waste. This is another example of how sustainability and technology can intersect in unexpected areas of foodservice.
Planning for Long-Term Sustainability
Operators and consultants are reconsidering kitchen design and equipment as
sustainable options continue to advance. The most effective plans take long-term energy use, equipment flexibility, and maintenance needs into account from the beginning.
Addressing these considerations leads to kitchens that are not only cost-effective and functional but also aligned with broader environmental objectives.
