Energy expenses for restaurants are steep, especially considering that restaurants use about 5 to 7 times more energy per square foot than other commercial buildings. Restaurant owners and operators struggle to find ways to cut costs without sacrificing important things that drive their business, like quality food, 24 hour operations, an attractive ambiance, and comfortable temperatures in the heat of summer and the dead of winter. Once an owner has done their lighting, hot water, food service equipment, refrigeration, and cooling/heating system upgrades, what more is left?
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