LOW-ENERGY DINING NANDO’S


38,489 tonnes for the fi nancial year ending April 2011, to 38,079 tonnes for the fi nancial year ending April 2012. UK staff have achieved this while the company has embarked upon a grand expansion plan, which has already seen 25 new stores open in the last year, with 25 more set to open every year until 400 branches are operational. According to Allen, this is being achieved through the ‘Nandocas’ (staff) buy-in to stop wasting energy. ‘I came to this business thinking: “Oh God,


I’m dealing with teenagers – you know, 16 to 24-year-olds, Generation X,”’ exclaims Allen. ‘I thought: “They’ll be more interested in Xboxes than reducing energy consumption,” but they are incredible.’ Through half hourly electricity and gas monitoring at most of Nando’s’ restaurants, Allen is able to identify which ‘patrão’ (restaurant general managers, to the uninitiated) were on shift when an outlet’s operational performance was particularly good – or bad. ‘You can tell who has worked a shift by comparing rotas against consumption,’ chuckles Allen. ‘You can look at the consumption and fi nd two days where the stats are the same and you can almost guarantee the same manager was on shift. ‘This causes a great deal of hilarity. I


had a general manager come to me with a rota under one arm and loads of graphs under the other. He asked: “Can you just confi rm that this was me” compared to another day – which was defi nitely not as good. Then, at their next team meeting, he said: “I can categorically prove I’m the best opener.” ‘This challenges them to do better and


outdo each other.’ Energy effi cient technologies and practices


are all trialled and their performances monitored before they are installed as standard across the chain, either through retrofi tting or in new builds. Allen is able to do this by working with


Nando’s property department, which is responsible for building new restaurants. Allen explains: ‘We work very closely together looking at different lighting aspects and other systems that work in a restaurant. We always trial technologies and systems, and if it works it becomes standard. It’s a constant learning curve.’


Currently, Allen accesses the half hourly


data through an online portal, but there are plans to expand access to staff at each restaurant, so they can compare their energy usage from one day to another.


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CUTTING CARBON THE NANDO’S WAY The schedule drawn up to cut


unnecessary use of services equipment Fire up


Time 09:00 Task Enter building, turn off alarm


Turn on back kitchen, corridor and grill canopy lights Turn on coffee machine


09:10 10:00 10:30


Turn on computer monitor Turn on ovens and rinse


Griller in – front grill set up – left on pilot Set up all kit – don’t turn on Turn on Alto-Shaams


11:30


Turn on: back grill


front grill (1/2 on quiet day) fryer


bain-marie chip warmer


11:50 12:00


Turn on main lights Turn on dishwasher


Time 22:00


Fire down Task


Turn off: toaster


fryer and chip warmer bain-marie Alto-Shaams


coffee machine – when cleaned yogurt machine


Turn off oven when clean


22:15 to 22:30


Cash up – turn on cash counter, turn off when fi nished Turn off computer monitor Turn off lights


Set alarm – go home


October 2012 CIBSE Journal


17


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