This is a portion of a post on MultiBriefs Exclusive.
If you can’t stand the heat, stay out of the kitchen. It may be an old adage, but five minutes in a bustling kitchen leaves little doubt that it’s also literally true. According to the U.S. Department of Energy, restaurants spend approximately three times more per square foot than other small commercial facilities for electricity. More than a third of that cost can be directly traced to heating, ventilating and air conditioning. Here are some simple tips that can help you save money and boost the bottom line:
HEATING & AIR CONDITIONING
- Set your thermostat wisely. When the restaurant is open, set thermostats at 68 degrees when it’s cold and 78 degrees when it’s hot. When the restaurant is closed, dial settings back by another 10 degrees, perhaps 58 degrees during cold months and 88 degrees when the weather is hot.
- Consider a programmable thermostat. When properly programmed, such a thermostat gives you complete charge over when, where and how much energy is used. To ensure against employee “thermostat wars,” you may want to consider a tamper-proof installation or a thermostat that can be controlled remotely and locked out with software.