Tip 6: Lighting Options There are numerous systems available that can control lighting in restaurants, and these can be an effective way to reduce costs. But these systems can be expensive, and may not be cost-effective in all cases. There are a variety of lower cost options to consider. Most people are aware of Compact […]
Tip 4: Focus on Food Prep Food preparation has a huge direct impact on energy use in a restaurant – as well as a huge indirect impact in the form of ventilation requirements. Broilers can be the most energy intensive food appliance, so assuming you are not prepared to simply replace broiling with frying – which […]
Tip 3: Refrigeration Refrigeration is one of the biggest energy users in a typical restaurant, and there are some simple things that can be done. Leaking gaskets are a major source of unnecessary energy usage, and can easily be corrected. Automatic door closers can be a cost-effective option for many walk-in units. Many glass door […]
Tip 2: Control HVAC Costs In the second of the series of posts on energy efficiency in restaurants, let’s look at the highest cost in most areas of the country – heating and cooling. The starting point is to make sure that HVAC settings consider comfort first, but also costs. Adjusting settings by as […]
According to the U.S. Department of Energy, Energy Information Agency, restaurants are the most energy intensive businesses, using 2.5 to 3 x the energy per square foot of a typical commercial facility. Energy is also generally the 3rd or 4th largest expense for a restaurant. And, yet, most restaurants treat energy as a non-controllable expense and do […]
The recent publication of a book entitled “The Conundrum: How Scientific Innovation Increased Efficiency, and Good Intentions can Make our Energy and Climate Problems Worse”, by David Owen, made me think it might be a good time to re-post a blog that I had originally posted last year. While the book has a much broader […]
