At Kachka, the food on the table carries more than flavor. For owner and chef Bonnie Morales, it carries memory. When she sees diners embrace the dishes of her childhood, she’s reminded of the meals her immigrant mother from the former Soviet Union cooked each night. What once felt personal and private is now shared, celebrated and deeply felt by the people who walk through Kachka’s doors. That emotional connection is something Morales often sees in her restaurant.

“Somebody eats a bowl of our cabbage rolls and it’s the same flavors as their grandmother’s, but that grandmother died 15 years ago and they haven’t tasted that since, and they’re in tears,” said Morales.

But like many independent restaurants, Kachka operates on razor-thin margins while navigating rising costs including labor, ingredients and utilities. In an industry where small changes can make or break a business, every decision matters.

“When running a restaurant, it’s really important to find pennies in the couch cushions. Saving energy is an example of that,” Morales said.

With support from Energy Trust of Oregon, Kachka installed an energy-efficient electric steam cooker that reduced cooking time while improving food quality and reducing waste. The upgrade replaced a more energy-intensive induction process and quickly proved its value in the kitchen.

“It (steam cooker) gets the job done in a fraction of the time of the induction burner and at the same time and we have added flavor and nutrients,” Morales said.

A $2,500 cash incentive from Energy Trust helped make the upgrade possible and the new equipment is expected to save the restaurant nearly $2,300 in annual energy costs. Just as important, Morales says, was how easy the process felt from start to finish.

“Our energy advisor made the whole process so simple and streamlined. It was incredible and painless. It felt like I had a concierge at a five-star hotel.”
– Bonnie Morales.

The impact goes beyond energy savings. By lowering operating costs, Kachka can reinvest in its staff, its food and its community, strengthening the mission that drives the restaurant.

“If you’re not constantly trying to figure out ways to save energy in every small way, then you’re not succeeding,” adds Morales.

Learn more about how your foodservice business can save energy and money with cash incentives for energy-efficient equipment including ovens, vent hoods, fryers, HVAC equipment and more. Visit our equipment incentives page or email existingbuildings@energytrust.org to get started on your energy-saving project today.