Restaurant Development & Design

September-October 2017

restaurant development + design is a user-driven resource for restaurant professionals charged with building new locations and remodeling existing units.

Issue link: http://rddmag.epubxp.com/i/872102

Contents of this Issue

Navigation

Page 37 of 83

3 6 • S P O N S O R E D C O N T E N T • S E P T E M B E R / O C T O B E R 2 0 1 7 THE SKINNY ON SUSTAINABLE DESIGN How do your products fit into a restaurant's sustainable design? Bart Kulish: MTS manu- factures all our seating products in the USA, and we look to partner with suppliers that are in close proxim- ity to our location, so raw materials are traveling shorter distances. We seek sup- pliers with similar vision because we want their philosophy to align with ours when it comes to sustainable raw materials. What are the materials used? BK: MTS always uses U.S.-produced steel that contains recycled content. We also partner with wood suppliers for our substrates and finished wood compo- nents that harvest in a sustainable fash- ion or are FSC certified. For instance, our butcher block table top supplier harvests from their privately-owned, sustainably-maintained forests. The glue used is formaldehyde-free, and all scrap wood is re-used to heat their facilities. Additionally, a percentage of the foam used in our products is comprised of plant-based material. What are the benefits? BK: Much of the steel used in today's hospitality seating products come from overseas, which is very taxing on our environment. Sixteen of the world's largest container ships emit as much sulphur into the environment as all of the cars running in the world during the same timeframe. By using quality, U.S.- produced steel, MTS drastically reduces our impact on the environment. Another benefit to using sustain- able raw materials is that our entire MTS produced seating line is Greenguard certified. This means no harmful VOC's are emitted from our products, which make them safe for restaurant employ- ees and guests alike. MTS has been Greenguard certified for nine consecu- tive years and it's an integral part of our SynerGreen sustainability philosophy. How can sustainable products enhance the design and function of a space? BK: Since all MTS products contain some level of sustainability, our cus- tomers have peace of mind knowing they are getting quality manufactured, sustainable furniture that is going to complement their overall design aes- thetic. And we love to collaborate with customers and designers on custom products. Our Custom Shoppe works hand in hand with our customers every- day to get the right product for their space, budget, and timeframe. What are the newest innovations with your sustainable lines? BK: MTS has begun incorporating IRT molded components into our Dine Fo- cus line of seating. IRT utilizes technol- ogy called ReTex®, which is the result of a patented melting process that uses 100% Polyolefin-based post-consumer plastic industrial waste (basically re- cycled detergent bottles). The result- ing product is ultra-durable, moisture resistant and free of toxic byproducts. The transition to IRT components for this product line will reduce the amount of wood substrates we purchase in 2017 by nine tons! Where do you see the segment headed for sustainable products in foodservice? BK: As technology continues to improve, more innovative sustain- able raw materials will become readily available and at reduced costs. MTS is committed to continuous sustainability improvements, including the raw mate- rials we incorporate and the products we introduce to the market. We've got one planet and our mission is to do our part to protect it. Q&A with Bart Kulish, President of MTS Seating Fuji at WoC in Quincy, MA features the MTS Inessa series. Inessa offers multiple upholstered and finished wood shell options as well as multiple base styles. The MTS DineFocus series features sustainable IRT components and is Greenguard certified.

Articles in this issue

Archives of this issue

view archives of Restaurant Development & Design - September-October 2017