Case study.

Restaurant energy savings

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.

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