Serving-up Energy Efficiency at Quick Service Restaurants

Source: The New York Times Company

After working with over 100 quick-service restaurants (QSRs) in Southern CA, a few recurring themes have surfaced time and time again. The countless audits, consultations and installations have reinforced the following:

1.) QSR utility bills are a significant expense given the long operating hours and energy-intensive food preparation processes
2.) Numerous opportunities for energy efficient measures exist at each QSR location
3.) The energy savings for comprehensive projects is significant, a weighted average of 45% per location across the nation according to a recent study conducted for the US DOE by the Pacific Northwest National Laboratory.
4.) The number of QSR locations is seemingly endless

Source: L.A. Watts Times

It’s been fun and challenging working with this niche, as I’ve learned all about common QSR building structures, food service equipment, food preparation processes, and the importance of certain aesthetic features in attracting customers. I’ve also learned that many owners, operators, and directors of operations/facilities work long, hard hours, and energy efficiency is far from their top priority. It’s hard to imagine looking past the vast savings available through energy efficiency projects, but the managing professionals I’ve worked with are focused on a handful of other pressing matters. These include but are not limited to: managing remodels and new construction, acquiring new stores, shutting down old stores, managing high employee turnover (common to the industry), ensuring all facilities meet franchise requirements, dealing with the unexpected such as store fires and failed equipment, and much more. It can be a challenge to get a QSR owner’s undivided attention for even a short period of time, however, once the numbers are laid out, the energy efficiency measures speak for themselves.

The Pacific Northwest National Laboratory study referenced earlier provides excellent information regarding energy-savings potential at QSRs. The study entitled, "Technical Support Document: 50% Energy Savings for Quick-Service Restaurants," sets out to demonstrate that a mix of energy efficiency measures would generate 50% savings and less than a 5-year payback for QSRs nationwide. They fell just short of this goal, demonstrating a weighted national average of 45% savings, and payback periods exceeding the goal with a range of 1.5 to 3.5 years. The table below taken from the report breaks these results down by climate zone/city. 

Chart from Technical Support Document: 50% Energy Savings for Quick-Service Restaurants, by The Pacific Northwest National Laboratory 

Results from a recent QSR project PECI facilitated fell right in-line with the findings of the study. Our project included lighting, refrigeration, and food service equipment retrofits, and for reasons specific to the site we did not do any HVAC measures. The savings were vast, providing an estimated 27% return on investment, and roughly a 37% reduction in energy use. Including HVAC measures would have driven the savings up to or beyond the national average. Even without HVAC measures, the estimated $14,701.25 in savings/year is impressive considering a building size less than 2,500 square feet. The impact is big, and the number of QSR locations is seemingly endless. It’s been both rewarding and fun to work on these projects, and I look forward to seeing many more of them in PECI’s future!