It’s not surprising that restaurants use a lot of energy since they are outfitted with ovens, grills, fryers, coolers, dishwashers and a multitude of other equipment. Plus, they are often open long hours. In fact, food service operations generally consume five times as much energy per square foot as the average retail or office space. Wasted energy can take a big bite out of a restaurant’s traditionally thin profit margin.
Fortunately, there are plenty of ways to improve restaurant energy savings — without sacrificing your customers’ comfort or smooth operations — and PGE is ready to help.
Why trim the energy fat?
Boosting the energy-efficiency in your restaurant can help you:
- Manage your energy consumption.
- Reduce the impact of rising energy costs on your bottom line.
- Streamline operations with more efficient equipment, setting the stage for faster table turnover and potentially higher profits.
- Improve comfort for guests and staff.
- Help the environment by using fewer natural resources and reducing your carbon footprint.
What’s consuming the most energy?
Cooking, water heating, refrigeration and space heating account for most of a restaurant’s energy usage. Consider how your operations compare to these averages as you focus your energy-saving efforts.
Restaurant Energy Usage
Source: Northwest Energy Efficiency Alliance. Assessment of the Commercial Building Stock in the Pacific Northwest, 2004.