According to the Energy Information Administration, restaurants are the most energy intensive commercial buildings in the United States, consuming nearly three times the energy per square foot of the average commercial building. Within a typical restaurant, the largest energy consumption stems from food preparation, followed closely by HVAC.
Energy consumption decisions at restaurants are, for the most part, made by the operations staff that open, operate and close the restaurants. We have found that monitoring and control systems can go a long way toward reducing energy consumption by taking the decision process out of the hands of the operator and reducing the need for human intervention. Food stays fresh longer, customers are more comfortable and energy bills go down—in some cases way down. (See our Pizza Hut case study to find out more). Contact us to see how much we can save your restaurant and how little it will cost you.