BAL HARBOUR, FL — Supermarkets can’t just be efficient; they have to be superefficient. Proper service, maintenance, and design play key roles. Employees need to buy into energy management plans.
That was the theme of the Food Management Institute’s (FMI’s) 23rd Annual Energy & Technical Services Conference. Sessions ranged from energy management to new refrigerants to the latest in equipment. There was also an underlying theme: Energy management, refrigerants, and equipment still can be used to cut operational costs of supermarkets, most of which operate on the thinnest of profit margins.