Sustainability is an abstract concept consisting of key components like LEED, Green, Carbon Footprint, Energy and Water Conservation, Waste Management, so on and so forth. Commercial kitchens use as much as five times more energy per square foot than a typical office building.
Using sustainable technologies not only has financial benefits but benefits the environment and makes business more efficient. With growth in popularity, more and more food service operators realize the positive return on their investments in sustainable solutions.
We at CM can offer our expertise for sustainable solutions to help reduce operation cost by suggesting energy efficient equipment and solutions.
Green Kitchen Design
Leadership in Energy and Environmental Design (LEED) is a Green Building Rating System developed by the Green Building Council (USGBC) and provides a list of standards for environmentally sustainable construction.
CM supports environment friendly green practices and recognizes the desire of our client to achieve LEED certification. There are several LEED credits that foodservice facilities can contribute to preserve the environment. These include reducing water consumption, installing energy-efficient equipment and implementing other innovative equipment and service techniques.
Throughout the design process Concept Magik will incorporate and document user friendly green practices and strategies; there-by ensuring the process of filing for LEED credits is easy.
Ergonomically Designed Foodservice Facility
Good design is more than aesthetics. To gain market edge a facility design must integrate ergonomics with functionality. Information derived from Ergonomics contributes to the design and evaluation of tasks, products, environments and systems compatible with abilities and limitations of the food service staff. It is this applied science of equipment design that maximizes productivity by reducing operator fatigue.
We perform time and motion studies to save time by reducing the number of motions required in completing a task. The study helps in increasing productivity and reducing operator’s fatigue.
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