Chain Leader Webcasts

The LEED Advantage:
How to Build Sustainable, Energy-Efficient Restaurants

Tuesday, November 11, 2:00 p.m. Eastern (1:00 p.m. Central)

As a whole, the restaurant industry consumes almost two and a half times more energy per square foot than any other commercial-type building. Using energy-efficient equipment, monitoring water usage and implementing a waste management program can save restaurants thousands of dollars while greatly impacting the environment.

The mosaic of information presented will offer insights on how to develop the most productive facility, how it pays to invest in energy-efficient equipment, how to achieve Leadership in Energy and Environmental Design (LEED®) credits, and more.

Speakers include:

	John Rockwell, AIA, LEED-AP LEED Quality Manager, McDonald's John Rockwell is a licensed professional architect and is the lead quality manager for the McDonald’s West division within McDonald’s U.S. Restaurant Design. John is currently on the board of directors with the Chicago chapter of the United States Green Building Council (USGBC) and has been past co-chairman of its marketing committee. John began his sustainable focus in 2001 when he became the first LEED-AP within his company and later completed the first LEED-certified high school in Illinois. Since joining McDonald’s in 2005, John has led the group in sustainable design training as well as written the current green building strategy for McDonald’s. John also spearheaded the first McDonald’s LEED for Retail project that recently opened in Chicago and is targeting LEED certification. John’s focus will continue to bring green building interest for McDonald’s into sequence for the future in addition to what McDonald’s has already achieved.
	Richard Young Senior Engineer/Director of Education Food Service Technology Center Richard Young is the senior engineer and director of education at the Food Service Technology Center (FSTC), an unbiased research facility that focuses specifically on commercial foodservice applications. The FSTC works at all levels of the industry, from mom-and-pop restaurants to the largest chains, as well as with manufacturers, trade associations, utilities, and state and federal government. Richard’s engineering background initially led him into the power-generation business, but he happily changed course when offered a chance to join the FSTC’s research team. Richard has been with the FSTC 17 years and currently focuses most of his efforts on technical outreach, translating the research into practical information. He has a dozen years of experience creating and presenting seminars on energy efficiency, and he also authors a regular column, “The Green Sheet,” for the California Restaurant Association.
	Jenni Bair, LEED-AP Retail Marketing Manager, Hobart Jenni Bair, LEED-AP, is a food retail marketing manager for Hobart. As a LEED-Accredited Professional, Jenni lends her experience in sustainable efforts to retail operators by providing insight into issues and options available that deliver a return on investment. Jenni has worked in food retail for Hobart for nearly 13 years. She began her career at Hobart as an application specialist/technical writer and served in positions including marketing analyst–weigh wrap, territory sales representative and manager of administration–supplies. She later served as business unit manager–supplies until her current promotion.   Jenni earned her bachelor’s degree in communications from Wilmington College in Wilmington, Ohio. She resides in the Dayton, Ohio, area.

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