Our Waste Not special gives your operation a comprehensive top-to-bottom, front-to-back assessment of all the opportunities, large and small, to trim waste (energy, water, food, materials, etc.) so you can shave valuable points off annual costs.
Our team definitely pushed the sustainability envelope and ventured into new ground creating Forage Restaurant. Don and André were instrumental in guiding us through the process ensuring that we purchased the appropriate equipment at the best possible price. Both Don and André were a pleasure to deal with during planning and construction, and each has been generous with support following completion.
Executive Chef, Forage Restaurant
These gentlemen certainly know their gear. But more importantly, they helped us create a future-ready kitchen that can produce and serve a locally-sourced menu easily and consistently. The fact that it’s also a very comfortable place to work is the real bonus.
Irfan Rehmanji, P.Eng. GDBA
Category Lead, Field and Construction Services, BC Hydro
The Next Course project was a resounding success thanks to André’s and Don’s in-depth knowledge. As a team they influenced every aspect; design, technology, appliances, operations, and even communications and outreach. Their expertise enabled the Next Course to be a showcase for holistic and practical sustainability.
Workplace Conservation Awareness – BC Hydro Power Smart
Don and André showed our commercial clients how to make their kitchens sustainable in every aspect of the operation, from engaging employees to key design considerations to energy efficient appliances. Their wealth of experience, subject matter expertise and enthusiasm meant that everyone learned a great deal. They inspired our customers with sustainability opportunities and provided them with concrete steps to achieve results.
Don Fisher is best known as co-founder & long-standing manager of the Food Service Technology Center. He's recognized as one of the planet's leading experts on energy efficient restaurants and motorcycles.
André combines his professional chef & broadcast experience with a passion for innovation in consulting for the restaurant industry. He is also the co-founder of the Green Table Network, a not-for-profit BC enterprise fostering sustainability in foodservice.