Business Energy Guide: Restaurants
Food service businesses use 2.5 times more energy per square foot than most other types of commercial buildings. By making efficiency upgrades and taking simple actions to reduce your energy costs by 20%, you could increase profits by 30% according to the Environmental Protection Agency. Start here, by learning where you use the most energy and take advantage of incentives and rebates, then savor the savings.
Energy Efficiency Solutions
Cooking equipment accounts for restaurants’ largest energy expense. Our Energy Management Solutions offer incentives and rebates to help you make upgrades that could give you a taste for savings. Here are just a few equipment types you may consider upgrading:
- Holding Cabinets
Heating, Cooling & Refrigeration
Cooling and ventilation also consume a considerable amount of electricity in restaurants and food-service buildings. Look into the energy-efficient solutions and available incentives we offer, such as these:
- Heating-Ventilation-Air Conditioning (HVAC) Optimization
- Electric Heat Pumps
Demand Response Programs
Our Demand Response programs offer financial incentives to restaurants for temporarily reducing use upon request during periods of high-energy demand. From our Summer Advantage Incentive 200kW or less or with a Summer Advantage Incentive 200kW or more, which rewards energy reduction during high seasonal temperatures, to the year-round Demand Bidding Program, your business may benefit from participating, while benefiting the grid and the environment. You might also be interested in Automated Demand Response for added convenience, or our free Energy Manager suite of savings tools.
Restaurants by Numbers4
- There are more than 27,000 full-service restaurants and 26,500 limited-service restaurants in California.
- Full-service restaurants in Southern California counties account for 61% of the U.S. total.
- Limited-service restaurants in Southern California account for 67% of the total in the U.S.
- Food service uses 8% of total commercial building energy consumption nationally, and electricity accounts for nearly half of food service energy consumption.
1 Food Service Technology Center, www.fishnick.com (accessed June 2009)
2 Esource; data from Energy Information Administration accessed 2008
3 Inforgroup ORC 2010 On Demand Research
4 Inforgroup ORC 2010 On Demand Research