Hydro-One : Small Business Programs
Ontario Hydro has recently created these innovative programs for Small Business users.
Concidering the cost of energy and the relatively high use of electricity in the restaurant and food preperation business, you might find it worth while to investigate these programs by following the links to Hydro One's website and having a read!
Now, more than ever, businesses in Ontario are looking for ways to save costs and be more energy efficient. That's where the SMALL BUSINESS LIGHTING Program comes in. Under this program, qualifying businesses can get up to $1,000 (plus tax) worth in free energy efficient lighting and equipment upgrades.
Reducing peak demand, saving energy, and improving your bottom line. What is the Demand Response Program? Periods of peak demand drive up the price of electricity, put a strain on the electricity grid, and affect its reliability. The DEMAND RESPONSE PROGRAM is designed to compensate participating businesses. All you have to do is reduce your energy consumption when you receive periodic activation notices. You’ll earn a significant monthly payment for taking part, and you’ll save on your direct energy costs at the same time.
The save ON energy RETROFIT PROGRAM offers you financial incentive to adopt more energy-efficient technologies and improve your bottom line. Participate and Save. The RETROFIT PROGRAM provides financial incentives for replacing inefficient existing equipment with high efficiency equipment that will improve the efficiency of your operational procedures and processes.
Recipes by Gina - Recipe of the Moment
Duck and Mushroom Crostini
Crisp crostinis are topped with creamy mushrooms and smoked duck to provide an elegant and tasty appetizer.
- 1 tbsp (15 mL) butter
- 2 pkgs (8 oz each) wild mushrooms (cremini, shitake and oyster mushrooms), finely chopped
- 1 small onion, minced
- 2 cloves garlic, minced
- 1 ½ tsp (7 mL) chopped fresh thyme
- ¼ tsp (1 mL) salt
- Pinch pepper
- ½ cup (125 mL) cream cheese, cubed
- ¼ cup (50 mL) chopped roasted red peppers
- Half artisan baguette, sliced
- 2 tbsp (25 mL) extra virgin olive oil
- Kosher salt
- 1 King Cole Smoked Duck Breast
- In nonstick skillet, melt butter over medium high heat and cook mushrooms, onion, garlic, thyme, salt and pepper for about 12 minutes or until no liquid remains.
- Stir in cream cheese and cook, stirring until cheese is melted.
- Remove from heat and stir in roasted red peppers. Set aside.
- Brush baguette slices with oil and toast in 400 F (200 C) oven for about 10 minutes or until light golden.
- Remove from oven and sprinkle with salt. Let cool.
- Heat small skillet over medium high heat and sear duck breast, skin side down for about 5 minutes or until crisp and brown.
- Turn and reduce heat to medium and cook for 2 minutes or until golden.
- Remove to cutting board and thinly slice breast on a diagonal.
- Spread mushroom mixture onto toasted baguette slices and top with sliced duck.
- Makes about 24 pieces