{"id":785,"date":"2011-01-23T22:46:39","date_gmt":"2011-01-23T22:46:39","guid":{"rendered":"http:\/\/www.goodfoodjobs.com\/blog\/?p=785"},"modified":"2011-01-23T22:59:17","modified_gmt":"2011-01-23T22:59:17","slug":"alan-someck-president-keystone-hospitality-solutions-director-of-the-green-hospitality-initiative","status":"publish","type":"post","link":"https:\/\/www.goodfoodjobs.com\/blog\/alan-someck-president-keystone-hospitality-solutions-director-of-the-green-hospitality-initiative\/","title":{"rendered":"Alan Someck \/ President \/ Keystone Hospitality Solutions, Director of the Green Hospitality Initiative"},"content":{"rendered":"<p style=\"text-align: center;\"><a href=\"http:\/\/www.goodfoodjobs.com\/blog\/wp-content\/uploads\/2011\/01\/Picture-24.png\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-786\" style=\"border: 0pt none;\" title=\"Picture 24\" src=\"http:\/\/www.goodfoodjobs.com\/blog\/wp-content\/uploads\/2011\/01\/Picture-24.png\" alt=\"\" width=\"350\" height=\"305\" srcset=\"https:\/\/www.goodfoodjobs.com\/blog\/wp-content\/uploads\/2011\/01\/Picture-24.png 350w, https:\/\/www.goodfoodjobs.com\/blog\/wp-content\/uploads\/2011\/01\/Picture-24-300x261.png 300w\" sizes=\"auto, (max-width: 350px) 100vw, 350px\" \/><\/a><\/p>\n<p><em>It seems as though everyone&#8217;s going green these days, including restaurants.\u00a0 While the tasty presence of locally sourced ingredients\u00a0may appear obvious to the consumer &#8211; the proof is often printed plainly on the menu &#8211; there&#8217;s another greening going on behind-the-scenes in NYC restaurants. \u00a0And Alan is the man behind it all. \u00a0With more then two decades of hospitality experience, he&#8217;s using his knowledge and expertise to identify less obvious ways for restaurants to run more efficiently.\u00a0 Waste removal, energy efficiency, and water conservation might not be as glamorous as heirloom potatoes, but the compounding effects of his design solutions are saving significant funds for restaurants. <\/em><\/p>\n<p><em><span style=\"color: #ff0000;\">Editor&#8217;s note:<\/span><\/em><em> the Green Hospitality Initiative is offering a free training on practical and cost efficient ways to save energy and water usage and cut back on hazardous chemicals while increasing a restaurant&#8217;s bottom line. \u00a0If you&#8217;re interested in attending on Thursday, January 27th, <a href=\"http:\/\/nysraef.org\/displaycommon.cfm?an=1&amp;subarticlenbr=23\" target=\"_blank\">click here<\/a><\/em><em> for details.<\/em><\/p>\n<p><em><\/em><!--more--><br \/>\n<em><strong>What attracted you to a good food job?<\/strong><\/em><\/p>\n<p><a title=\"The Green Hospitality Initiative\" href=\"http:\/\/nysraef.org\/displaycommon.cfm?an=1&amp;subarticlenbr=23\" target=\"_blank\">The Green Hospitality Initiative<\/a> developed from connecting my 25  years of experience as a restaurant operator and consultant with a  socially responsible trend that I saw getting stronger.\u00a0 I saw that many  restaurants wanted to do the right thing around greening.\u00a0 They just  didn&#8217;t know enough and how to go about it.\u00a0 They were consumed with  surviving in their business.\u00a0 The Initiative is a catalyst to provide  the knowledge and the methods for restauranteurs to begin taking green  steps.\u00a0 It was also clear that customers were beginning to expect  restaurants to do more in the area of greening.<\/p>\n<p><em><strong>How did you get your current good food job? <\/strong><\/em><\/p>\n<p>The job came about out of a grant I wrote to the EPA who had a  focus of working with the hospitality industry in reducing water and  energy consumption as well as helping eliminate hazardous chemical used \u00a0in the industry.<\/p>\n<p><em><strong>How did your previous work or life experience prepare you for a  good food job? <\/strong><\/em><\/p>\n<p>My previous experience as an operator and consultant was  very helpful because I understood the process of how restaurateurs  change.\u00a0 Having good ideas is never enough.\u00a0 You need to create trusting  relationships and a simple process.\u00a0 Just filling out the paperwork for  a Con Edison rebate for more efficient light bulbs is enough to turn  off most operators &#8211; so we do it for them.<\/p>\n<p><em><strong>What advice do you have for others in search of a good food job? <\/strong><\/em><\/p>\n<p>Find something that gets you excited.\u00a0 This business is hard enough and  if your heart isn&#8217;t in it, that makes it that much tougher.\u00a0 Also in  real estate they say its location, location, location.\u00a0 In this industry  today its networking, networking, networking.\u00a0 Create relationships and  go on an adventure to see what&#8217;s out there.<\/p>\n<p><em><strong> If you could be compensated for your work with something other than money, what would it be? <\/strong><\/em><\/p>\n<p>Brick Oven Pizza from <a href=\"http:\/\/www.numero28.com\/\" target=\"_blank\">Numero 28<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>It seems as though everyone&#8217;s going green these days, including restaurants.\u00a0 While the tasty presence of locally sourced ingredients\u00a0may appear obvious to the consumer &#8211; the proof is often printed plainly on the menu &#8211; there&#8217;s another greening going on behind-the-scenes in NYC restaurants. \u00a0And Alan is the man behind it all. \u00a0With more then [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[7,11,9,10],"class_list":["post-785","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-business","tag-culinary","tag-design","tag-education"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - 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