Case study.

Restaurant Chain Serves Up 35% Utility Savings With Procurement and Energy Control.
ISSUES.
- Escalating energy costs.
- Refrigeration and freezer inefficiency.
- HVAC struggles in kitchen zones.
- Lack of staff sustainability training.
- Extremely high energy use per square foot.
RESULTS.
- Energy procurement strategy implemented for each restaurant allowed for cheaper energy purchasing agreements.
- Energy surveys identified energy waste and facilitated the installation of efficient cooling systems.
- Energy monitoring identified the need to install zone HVAC management controls which improved efficiency.
- Staff training was delivered on energy-saving practices and improved energy efficiency awareness.
- Utility analysis improved energy data visibility and drove the partnership with contractors for energy retrofit.
