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?
Posted on February 17, 2012 |
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:
Posted on January 31, 2012 |
