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Carbon emissions in the hospitality and retail sectors are derived from energy, waste and water consumption, all of which are increasing in cost. Mark Chapman, managing director

of Carbon Statement, which provides business carbon footprint management software, told Retail Technology: “In a low margin sector where energy, water and waste are typically the fourth largest contributor to the cost base, reducing consumption is critical to maintaining profits, competitive advantage and in many cases survival,” he said. Chapman highlighted how engaging

employees in behavioural change has driven reductions in energy consumption of up to 15% by the likes of Pizza Hut, J D Wetherspoon and Whitbread. “Developing an integrated plan to engaging employees across the five aspects of behavioural change is critical to achieving success and requires more than just telling employees to turn the lights off,” he explained. The Hospitality Carbon Reduction

Forum was established by Carbon Statement to support companies in the hospitality Sector to reduce carbon emissions and costs through sharing best practice on behavioural change (people) and structural change (buildings). “In an industry where there is a plethora of carbon reducing technologies, the ability for members to share both what has worked and equally what hasn’t has been essential to implementing the right plans and avoiding costly mistakes,”Chapman added. As a forum member, Pizza Hut has adopted learnings from the forum to engage employees across their restaurant estate in reducing carbon emissions through a structured plan of behavioural change. All employees are trained in reducing onsite energy consumption by following a site start-up and shut down plan to ensure no unnecessary equipment is left on overnight. In addition, weekly reporting to sites and area managers highlights the best and worst performers. As a result, energy consumption alone has been reduced by 15%, reducing both carbon emissions and costs.




K roadside restaurant chain Little Chef has chosen to implement Immediate Impact from Episys.

The new Episys labelling system will help it react more quickly to the impact of promotions and to changes, such as the weather and local demand that varies from region to region.

It will also use the signage package to

improve its roadside image and overall compliance, through a bigger range of signs at the point of purchase, as well as at restaurant tables. Matt Main, retail director at Little

Chef, explained: “I first came across Episys during my time at Sainsbury’s, so knew that the solution they had to offer was a good fit for Little Chef. “We currently produce all shelf-edge labels externally and distribute them to each individual site. Not only is this

expensive, it is also inflexible and doesn’t allow us to react to regional needs, or to take advantage of promotions. Damaged and lost signs are not easy to replace, leading to lack of clarity for our customers on pricing.” He added: “Initially, we will start by rolling out Immediate Impact to a small number of our restaurant sites. This will involve the in-restaurant printing of peg- ends, shelf edge labels and barkers for our retail shops.” The company also plans to migrate onto a fully managed service with Retail Enterprise Suite across its 80 sites. “What we liked about Episys is the fact they are able to meet the high standards we have and utilise the font set, messaging and colour standards we use imposed by internal requirements,” concluded Main.

The Japanese restaurant and takeaway chain Eat Sushi has invested in new electronic point-of-sale (EPoS) systems from Aures.

The 40-strong franchise chain in

France, Belgium and Martinique is using Odyssé II terminals with ‘cassis’ colour clips to match the brand’s visual identity and Odyssé Pack ODP 200H receipt printers. Its kitchen staff use wall- mounted Aures’ panel PCs along with ODP 200H printers to manage orders and deliveries. And Poséo Retail PCs have been deployed in head office to act as back office servers for the outlets.

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