In the United States, restaurants spend an average of $3.77 per square foot on electricity and $1.57 per square foot on natural gas annually. Typically, 3-5% of a restaurant’s total operating costs are spent on energy.  Slight changes in energy use can result in a large increase in profits.  Reducing energy costs by 20% is an achievable goal and contributes to the business’ profit without compromising service, quality, style, or comfort.

Cooking, refrigeration, and lighting are prime targets for energy savings.  Together, these areas represent approximately 68% of total energy costs. Many energy efficiency measures can be implemented with little to no financial investment.  In fact, smart use of kitchen equipment alone can save an estimated 7% of energy consumption.

Simple behavior changes such as turning off sections of griddles and broilers during slow periods or eliminating long oven preheat times can save hundreds of dollars every year. Other energy improvements require an initial financial investment but will yield savings that can pay for themselves and will reduce maintenance costs, increase comfort, and improve the appearance of your restaurant.

This fact sheet explains the steps to take and the systems to implement so that you may provide a comfortable and energy efficient environment for your patrons and employees.