​Over the last century grocery stores have been forced to adapt, transform, and evolve in order to remain a contender in the ever changing food industry. Within the last decade American’s preference has changed so dramatically, favoring prepared food, specialty foods, and dining out more than the traditional methods of home cooking which grocery stores depend on.  In fact, in March 2015, sales at restaurants and bars surpassed those at grocery stores for the first time ever recorded. With times changing so significantly the questions are…
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​To understand where the future of the grocery store is headed, we must first understand the past…

In the 1920’s grocery store chains such as Kroger, American Stores, and National Tea began to grow their national profiles. This growth started giving stores a uniformed look and customers saw more consistency across the nation. 

​During the 1930’s and 1940’s the butcher, the baker, and the farmer were added to the equation. The combination introduced a whole new concept to grocery stores, making them the pillar of food supply to American homes.

By the 1980’s grocery stores had established their secure position in the industry. Co-existing with restaurants and fast food chains, together they continued to bring Americans the varieties they wanted at prices they could afford. Generic brands, also known as knock-off brands, were introduced in the 80’s, resulting in competitive pricing wars, only adding to the grocery store industry’s growth.

Grocery shopping had become just another American tradition until it was harshly interrupted by the growth of the super-centers in the 1990’s. Walmart and Kmart began to dominate the food industry by offering rock bottom prices with the convenience of being a one stop shop. The future was looking bleak for the grocery stores. However, a glimmer of hope was shown through customer loyalty. After the hype of the super-centers had passed, grocers had begun to notice customers returning. The super-centers were great but they could not offer the personal customer service grocery stores did. Customers wanted to go somewhere they felt appreciated even if it meant spending a little more.

In the 2000’s grocery stores were leading the food industry once again. They introduced customer loyalty programs and teamed up with convenience stores to offer discounts on fuel. Some establishments even opened fueling stations to be more convenient for their shoppers. With family dinners and home cooking being a value of Baby Boomers and Generation X, grocery stores flourished as a valued family tradition.

Now let’s get back to the future. If grocery stores were doing so well ten years ago, what happened? What is the driving force behind this dramatic shift? What is pushing grocery stores to adapt, transform and evolve now? 

The answer is easy. Millennials! 
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To answer the questions at hand;

Will this economic shift be the extinction of grocery stores?
No, this economic shift might cause some growing pains and adjusting but will not be the extinction of grocery stores. Grocery stores have survived the test of time and have been proven successful. Their ability to adapt and transform into what their customers need will secure their place no matter what the future holds.
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What does the future hold for traditional grocery shopping?
The “traditional” grocery store might not seem so traditional to everyone in the future. Online ordering and prepared holiday meals may become the norm. The truth is, we don’t know.  However, no matter what changes are in the future I am confident the grocery store industry will be there growing and flourishing as it does today.

Written by: Rebecca Simmons
​Edited by: Carrie Hershey

​When a restaurant owner hears the term, “going green” they often think, “going to be expensive”. The financial stigma looming over converting a commercial kitchen to greener standards is one of the largest deterrents for most restaurant owners making the switch. From the initial cost of purchasing and installing energy efficient equipment, to the increased price of eco-friendly or biodegradable kitchenware, it can be hard to see any benefits to a restaurant’s bottom line. It’s time to break these misconceptions, with new incentive programs and the assistance of organizations supporting greener standards, restaurants can go green and earn green simultaneously. According to Pacific Gas and Electric's Food Service Technology Center (FSTC), Restaurants that invest strategically in energy efficient equipment can cut utility costs 10 to 30 percent annually without sacrificing service, quality, style or comfort – while making significant contributions to a cleaner environment. 

 
Now that you have decided you’re ready to take the green plunge the question is “where do I start?” There is not a set of green rules that will fit every restaurant. It’s important to have an understanding of where and how your establishment is using energy and water. As well as how much waste is being produced. You can easily determine energy use with the help of free online energy and cost saving calculators sponsored by the Office of Energy Efficiency and Renewable Energy and the Food service Technology Center (FSTC). Water usage can be determined through monthly usage reports requested from your water provider or using the water calculator sponsored by the Food service Technology Center. Food waste should be recorded manually or through an automatic food waste tracking smart system. Once you can determine the biggest problem you will be able to build a green strategy tailored to you restaurant’s unique operations and budget.

Not sure you’re ready to take any big steps like switching to energy efficient equipment yet, however you want to start the change somewhere? Some smaller low cost steps to begin the green journey are:
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• Set an energy efficient replacement plan for potential equipment failure. As outdated equipment begins to breakdown and new equipment is needed. Research the benefits of replacing it with energy efficient equipment. The Webstaurant is a great place to purchase new equipment. Their trained customer solution representatives will be able to help direct you in the best options available for your business.
• Perform scheduled maintenance to existing equipment to ensure proper operation. Cleaning coils and filters regularly will reduce energy cost and ensure equipment is running sufficiently. Clark Service Group offers proactive maintenance tailored to the needs of your establishment.
• Check water pipes and faucets for leaks and fix immediately. Those tiny drips add up. A small cold water leak of just under 0.2 gallons per minute fills about 10 gallons every hour, adding up to 100,000 gallons in the span of a year. This can turn into a cost of about $700 in excess water usage for the year.
• Get rid of Styrofoam. Styrofoam in most restaurants is found in the form of take-out boxes, soup and coffee cups. It never biodegrades, switch to recycled paper products.
• Install flow restrictors on faucets. A flow restrictor limits the amount of water used in hand washing sinks, on dish machines and dish sinks. This saves to 5 million gallons of water a year.
• Give complimentary glasses of water as requested. Studies show about half of each complimentary glass of water is wasted per person per meal. That’s an average of 20 billion gallons nationally every year! That’s enough to fill 31,000 Olympic-sized swimming pools.

Starting with these low cost steps will launch your restaurant into a whole new way of thinking. Soon you will notice more things you can do to improve the environmental impact your establishment has.  

Another misconception of “going green” is an all or nothing mentality. Converting to a greener standard should never be attempted all at once. Easing into it will be more beneficial for your employees, customers, and budget. Utilizing government incentive programs will also help cut costs. Check Energy Star and Consortium for Energy Efficiency INC. (CEE) to determine which incentive are available for your establishment. There are also organizations that you can turn to for more tips when deciding to go green. They can help your establishment set up a green plan as well as offer information for which steps should be made along the way. They also ensure companies/manufacturers are following the government guidelines of green standards set by the Environmental Protection Agency (EPA).
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​Dining at a restaurant is no longer considered a luxury, it has transformed into an American way of life. In fact studies show 58% of Americans dine out an average of 4.5 times weekly!  With a population of 323 million and over 600,000 restaurants to choose from, America’s food service industry is making a lasting mark on our society and unfortunately our environment too.

According to the Energy Information Administration (EIA) restaurants are the most energy intensive commercial buildings in the US.  The extensive pressure restaurant operators are under to provide meals faster more often are resulting in extensive hours of operation, the use of specialized equipment and limited down time. A recent study conducted by the Department of Energy (DOE) found full-service restaurants use 5-7 times more energy per square foot than average commercial buildings, and Quick Service Restaurants (QSRs) can reach up to 10 times more than average. Up to 80 percent of that energy is wasted through excess heat and noise from inefficient equipment, heating ventilators, air conditioning systems, lights and refrigerators. This alarming use of energy is economically draining to restaurant owners as well as potentially devastating to our environment.  The Organization for Economic Cooperation and Development (OECD) warns that, given the current trends, energy-related emissions released from both natural and renewable energy will increase by 70% by 2050. This can accelerate the negative consequences of climate change, including higher temperatures and a rise in the frequency of extreme weather events.  

​Excessive energy use is only part of the problematic effects restaurants are having on the environment.  Food waste, it is a growing problem globally. According to Food Waste Reduction Alliance (FWRA) 30% of all food grown worldwide, worth around $1 trillion USD, will be lost or wasted. In the US, 30-40% of the food supply is wasted, equaling more than 20 pounds of food per person per month. That’s a shocking 7.7 billion pounds of food wasted annually!

So why is this food waste so damaging to our environment? When food is thrown away it most likely will end up in a landfill. There are 3091 active landfills and over 10,000 old municipal landfills currently in the US. Organic waste (food) is the second highest component of US landfills. This decaying food is the largest source of methane emissions, a greenhouse gas more 84 times more potent than carbon dioxide. These emissions are extremely dangerous to humans and the environment. If methane is allowed to leak into the air it absorbs the sun’s heat, warming the atmosphere, resulting in conditions increasingly detrimental to human existence.

Excessive water use is yet another environmental infraction the food service industry is guilty of. Restaurants use an average of 5,800 gallons per day of water! According to EPA’s Water Sense program, 52% of that is used in kitchens, and another 31% goes down the drain in restrooms.  Studies show that 20% used in a restaurant kitchen is wasted. Leaky faucets, improper use of water (such as being used as a thawing method), excessive dish-washing and even complimentary glasses of water are the largest contributors to this waste. Why is wasting 580 gallons daily per restaurant in America a problem? Even though the earth is 70% water, 97% of that water is ocean, unsuitable for human consumption. Another 2 percent is trapped in glaciers and ice caps, which leaves only 1 percent for humanity’s needs. Although some water resources are renewable, the demand is outstripping supply.

Customers are becoming more aware of the destruction the food industry is causing our environment and are taking action to correct the issues before it’s too late. . A poll conducted by Time Magazine (By Richard Stengel, Thursday, Sept. 10, 2009) found that almost 50% of Americans valued environmental protection over economic growth. Restaurants have seen this statistic and have witnessed the destruction to the environment and are therefore stepping up to make a change.  From small “mom and pop” restaurants to multinational restaurant chains, it has become an increasing trend to transform the once wasteful operations into environment friendly establishments.  According to Pricewaterhouse Coopers the expected growth in the number of companies offering an emphatically “green-branded” set of products or services will grow drastically by 2050. Industry leaders such as IHOP, Applebee’s, Chipotle, Starbucks, Subway and even McDonald’s have already joined the green revolution, inspiring restaurants all over the nation to follow suite. 

Going green is not an easy process and has been misconstrued as an expensive profit draining program. This could not be further from the truth, according to the Green Business Bureau (GBB), “Becoming more efficient in the restaurant business is a globally responsible choice. But in addition to reducing emissions and waste in our world, green restaurants are more profitable.”

 Make sure you check Clark Service Group’s blog next week; we will be breaking down the true cost and benefits of converting your commercial kitchen equipment to greener standards.

For great tips check out the Webstaurant's Blog:  5 Way Your Restaurant Can Go Green For Earth Day

Written by: Becky Simmons

We are proud  to highlight Tiffany Hall-Baker as our April Employee Spotlight. Tiffany has been with Clark Service Group for 5 years. She is a dedicated employee who goes above and beyond for our customers and employees every day. Her fun loving attitude and great sense of humor brings a smile to everyone she meets. She is the driving force of our warehouse, her uncompromising integrity and expert leadership skills make her an asset to our operation.  If you are in need of any  foodservice equipment parts give this young lady a call 1-800-678-5517. She will be happy to help!

Name: Tiffany Hall-Baker (AKA: Princess)

DOB: November 26th 

Hometown: Lancaster, Pennsylvania

Family:  Myself, Buddy (doggy), Jon (other half) and step son

Disc Profile: Pattern: Creative High D - "Shaping the environment by overcoming opposition to accomplish results"

Title: Service Repair Estimator/Logistics Coordinator

What is your role at CSG?   
The detailed coordination of a complex operation involving warehouse employees, supplies, and parts. Providing Clark Service Group's customers with part quotes and service estimates. 


What are three words that describe CSG? 
Family Oriented
Customer Service
(Sorry I needed 4)


What do you like most about CSG? 
The crew that has been assembled at Clark Service Group. We all work together like a family.


If you could switch jobs with anyone who would it be? Why?
Glenn Clark Jr. (President), because you always want to achieve a higher position.


What is your proudest moment at CSG? 
 Orchestrating and achieving  the new warehouse set-up and the final move to our new location. 


What is your Favorite Quote?
"Nowadays people know the price of everything, and the value of nothing."
-Oscar Wilde


If you had to eat one meal every day for the rest of your life, what would it be?
An overweight woman can't have just ONE meal; the same meal everyday!
 

What is your wish list for the next 10 years with CSG?   
I can only hope I'll be retired by then. Other than that I don't think much past dinner.


What did you want to be when you grew up?
I'll tell you when I get there.

 
What is your biggest pet peeve?
Dishonesty; all is does is build a gap and a bridge.


Do you have any phobias?
Germs; hand shakes, public restrooms, etc.


​If you could have one super power, what would it be?
Mental Telepathy; The capability to communicate directly by psychic means.