CapitalSpring

<a href="http://www.capitalspring.com/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=fsr-magazine-sharis-cafe-pies-reduces-energy-footprint-and-costs-with-help-from-capitalspring-2710150" target="_blank" rel="nofollow" style="text-decoration-line:none" target="_blank">CapitalSpring&#39;s</a> Managing Director and Leader of its Strategic Operations Group, Jim Balis, sheds light on a new outlook with <a href="https://www.foodnewsfeed.com/fsr/expert-insights/don-t-get-fried-your-restaurant-s-energy-use?utm_source=1851franchise.com&utm_medium=article&utm_campaign=fsr-magazine-sharis-cafe-pies-reduces-energy-footprint-and-costs-with-help-from-capitalspring-2710150" target="_blank" rel="nofollow" style="text-decoration-line:none" target="_blank">FSR Magazine&rsquo;s Food Newsfeed</a> on how restaurants aren&rsquo;t only in the food business, but also in the energy consumption business.

<a href="https://www.sharis.com/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=fsr-magazine-sharis-cafe-pies-reduces-energy-footprint-and-costs-with-help-from-capitalspring-2710150" target="_blank" rel="nofollow" style="text-decoration-line:none" target="_blank">Shari&rsquo;s Cafe &amp; Pies</a>, the largest full-service restaurant chain in the Pacific Northwest, partnered with CapitalSpring to help transform the company&rsquo;s bottom-line and brand positioning on energy usage. CapitalSpring helped Shari&rsquo;s Cafe &amp; Pies reduce energy costs and consumption without interfering with guest experience by implementing aggressive strategic energy management program, SWEEP: Shari&rsquo;s Water/Energy Efficiency Program.

According to Balis, Shari&rsquo;s has:

- Cut gas usage by more than seven percent

- Reduced electrical usage by more than six percent

- Generated 19 percent less waste

- Achieved water savings of over 37 percent across its portfolio relative to its 2012 baseline

&ldquo;These results have far exceeded our goals, but we&rsquo;re not stopping there. We&rsquo;re continuing to look for projects and technologies that can further reduce energy consumption. Going forward, our overall goals are to lower gas and electric consumption by 20 percent and water consumption by 35 percent,&rdquo; writes Balis.

Read the full piece <a href="https://www.foodnewsfeed.com/fsr/expert-insights/don-t-get-fried-your-restaurant-s-energy-use?utm_source=1851franchise.com&utm_medium=article&utm_campaign=fsr-magazine-sharis-cafe-pies-reduces-energy-footprint-and-costs-with-help-from-capitalspring-2710150" target="_blank" rel="nofollow" style="text-decoration-line:none" target="_blank">here</a>.

FSR Magazine: Shari’s Cafe & Pies Reduces Energy Footprint and Costs with Help from CapitalSpring

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Jim Balis, Managing Director and leader of Strategic Operations Group at CapitalSpring, shared his industry insights on energy-saving techniques restaurants can incorporate into their food businesses

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FSR Magazine: Shari’s Cafe & Pies Reduces Energy Footprint and Costs with Help from CapitalSpring

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