Consulting
Going green is not always an easy step for time-strapped owners and managers who are usually more concerned about service, food quality, bills, the ice machine that just went down and the dishwasher that didn't show up for his shift... For foodservice operations interested in professional, sustainability consulting solutions, Sustainable Foodservice Consulting offers expertise customized to your operation's specific needs.
We provide your organization with the experience, resources and practical solutions to not only improve your environmental impact, but also save money. We work with your organization to develop realistic, economically sustainable goals and schedules, and then guide you through the process of becoming a more environmentally friendly and profitable operation. SFC, a member of Foodservice Consultants Society International, offers a wide range of consulting services including:
- Energy and water use audits
- Waste audits
- Equipment and mechanical systems audits
- Food waste management
- Composting program development
- Sustainable product sourcing
- Sustainable food sourcing
- Green Seal 'GS-46 Restaurants and Food Service Operations' certification
- Menu development
- Green cleaning programs
- Sustainability policies
- Pre-opening and remodeling consultation
- Employee education and training
- Customized assistance with various sustainability programs
- Speaking engagements and educational workshops
Our consultations include a comprehensive audit of an organization's facilities and practices followed by a detailed report with observations and recommendations. Audits and reports emphasize low and no- cost solutions through practices and policies rather than expensive equipment upgrades or gadgets. However, some equipment upgrades are very cost effective and all facility systems are audited so upgrades will be recommended when appropriate. After our audit, we then work within your organization's business structure to implement your sustainability goals step-by-step.
Potential clients include public and private schools, grocery stores, health care facilities, hotels, correctional facilities, government agencies, religious institutions, breweries, restaurants and corporate cafeterias.
SFC is also interested in public / private partnerships with state and local municipalities, utilities and other public institutions to develop programs that assist local foodservice operations in reducing energy use, municipal waste production and water consumption.
Paul Kuck (pronounced 'cook'), founder of Sustainable Foodservice Consulting began his foodservice career as a dishwasher and pizza delivery driver in a small, Greek restaurant over 17 years ago. He has since worked in virtually every position available in the industry, managed multiple restaurants, helped develop a successful fine-dining restaurant from the business plan through its first six years, and manage the operations of a four-unit restaurant group. Throughout those years, Kuck has managed energy efficiency upgrades for lighting systems, HVAC systems, refrigeration systems, and commercial kitchen equipment. He also oversaw composting programs that worked with worm farmers, hog farmers and municipal waste haulers, extensive recycling programs and multiple construction projects. Kuck provides walk through surveys for commercial buildings as an Allied Technical Assistance Contractor (ATAC) with the Energy Trust of Oregon, and is an instructor with the University of Oregon's Sustainability Leadership Program.
Kuck’s hands-on experience in the foodservice industry enables him to lead SFC in providing cost effective solutions that work in the unique foodservice industry. His commitment to environmental stewardship and practical understanding of the food business provide a solid position for Paul to implement sustainable changes in individual facilities and the foodservice industry in general.
Please contact Paul Kuck with any questions. He can be reached at (541) 521-3570 or paul {at} sustainablefoodservice.com
