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America's No. 1 Energy Crisis Is Monday Morning
January 25, 2007

January 25, 2007
You mean I can hug a tree, promote a clean future for our children (at least, your children) and get money back?! Why isn’t everyone doing this?

I’ve found out about a program that is specific to Oregon, but I am sure that there will be a similar program wherever you are located. The Energy Trust of Oregon has two major programs designed just for us, small entrepreneurs who are leasing space. For a variety of electric motors, lighting equipment and Energy Star gas, foodservice and HVAC equipment, the Energy Trust offers a standard incentive amount--a type of rebate for each qualifying unit you buy. They also offer a custom incentive that has a maximum amount of $250,000 per year, per site. Yes, that is money that goes to you for buying the right stuff.

But wait, there’s more! If you are building out your leased space, the Energy Trust offers incentives from $50,000 to $250,000 per project for equipment and component upgrades, high-efficiency lighting, lighting controls, motors, air conditioners, heat pumps, air-to-air heat exchangers, chillers, demand-control ventilation, variable speed drives and natural gas equipment.

Are you with me? It’s free money! OK, you have to fill out some forms, do things in the correct order and actually plan ahead, but then you get the money. My general contractor, equipment dealer and architect are helping assemble all the necessary documentation and paper to take advantage of these programs. You need to run, not walk, to an online search engine and find the appropriate program in your state. For more information, check out these resources:

•Energy Star, a joint program of the U.S. Environmental Protection Agency and the U.S. Department of Energy;

•Energy Trust of Oregon;

•”Boosting Restaurant Profits With Energy Efficiency” from Flex Your Power, a California energy-efficiency marketing and outreach campaign;

•The U.S. Green Building Council’s Leadership in Energy and Environmental Design (LEED) program.

Let’s Revisit: Why Terroir?

In Frank Bruni’s Diner's Journal blog in The New York Times a few weeks ago, a number of hospitality-industry people were asked about what they thought would become more prominent in the world of restaurants in the near future and what would decline in popularity. According to Mr. Bruni, “Several envisioned a year in which culinary derring-do and progressive technique take a back seat to a focus on the sourcing of premium ingredients. ... Several saw a continuing march toward less hidebound, more relaxed dining.” Consultant Clark Wolf said, “I think we’re going to see more small restaurants, more personal restaurants, more farm-to-table restaurants that aren’t bogus.”

Sound familiar? I’ve been ranting and raving about the use of sustainability as a marketing concept instead of as a true philosophy.

I’m not here to pat myself of the back, but to reiterate why I chose to build a small-plate, quality/value-oriented, non-pretentious style of restaurant. It fits today’s lifestyles and mindsets. You, as a customer, choose your pace and how you want the dining experience to work. As my students know, I am strongly against the “be everything to everyone” philosophy. My concept at Terroir is this: “Within your underlying philosophy, give the customer the perception of control and enhanced perceived value.”

And the journey continues.

Cheers!
Stu

Posted by Stu Stein on January 25, 2007 | Comments (0)