One of the country’s oldest restaurants is also a role model for energy efficiency.
Two years ago, the owner of San Francisco’s 163-year-old Tadich Grill collaborated with PG&E’s Food Service Technology Center in San Ramon to find ways to reduce energy at his restaurant.
Owner Mike Buich replaced his two fryers, a smaller walk-in freezer and an exhaust fan with energy-efficient models and control systems. In just one year, he saved 20,000 kilowatt hours.
Currents videographer James Green and writer David Kligman visited Tadich Grill and the San Ramon facility to find out how the center is helping restaurant owners and cooking equipment manufacturers improve their energy efficiency.