Management can’t depend on busy individual locations to identify and fix gaps, either. For example, short-staffed teams may never notice abnormal frost build-up in their freezers, or rotisseries taking too long to heat. Both of these could signal energy overuse.
Consumers expect fresh and safe foods from their grocers, and that means multi-unit grocery brands must keep their refrigerators in top shape. How do they optimize their performance while managing their energy usage? Our President, Jay Fiske, provides tips in Today’s Grocer.
