In the food business, gas and waste are two of the high needs that owners would have to worry about. Hiring someone to carry out the garbage and getting rid of spoiled oil are two things that they have to cater to and this cycle and innovation that has been developed by The Red Blazer is truly something that most current restaurant and dining owners would want to check out and consider.

Karathanasis learned of the device at a Chicago trade show, and found it solved an immediate problem — his staff had to lug out heavy bags full of empty glass bottles to the garbage bin in back. That practice had led to a couple of injuries, he said, and the glass crusher — which pulverizes empties and dumps the remains into a bucket — solved that problem.

Not having to throw the empties away meant a lot less garbage in the outside bin. That translated to lower costs for hauling it away. As in $8,400 a year lower.

Overjoyed with this success, Karathanasis began looking at other ways to conserve. He switched out the restaurant’s light bulbs. He installed a new dishwashing system that saves on water and electricity, helping reduce his power bill substantially. When he was once paying $8,000 a month for electricity, this past month he paid just $5,500 — in the height of summer, with its consequent need for air-conditioning inside the restaurant.

(Source) Union Leader

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