Energy costs are the third highest operating expense for most restaurants, after labor and food. The combination of cooking equipment, refrigeration, HVAC, and lighting creates an enormous energy footprint that can be significantly reduced with smart strategies.
LED Lighting Conversion
Replacing traditional bulbs with LED fixtures reduces lighting energy consumption by up to 75 percent. LEDs also produce less heat, which reduces the cooling load on your HVAC system. The payback period is typically under 12 months.
Smart HVAC Controls
Programmable thermostats that adjust based on occupancy and time of day prevent heating or cooling an empty dining room at full blast. Smart systems learn your operational patterns and optimize automatically, saving 15 to 30 percent on HVAC costs.
Equipment Maintenance
Dirty condenser coils force refrigerators to work harder, consuming up to 30 percent more energy. A scheduled maintenance program for all major equipment ensures peak efficiency and extends the lifespan of expensive assets.
Energy Star Certified Equipment
When replacing equipment, choose Energy Star certified models. An Energy Star commercial fryer uses 30 percent less energy than a standard model. Over the equipment lifespan, the energy savings far exceed any upfront price difference.