Designing an energy-efficient quick service restaurant

Conference · Thu Jul 01 04:00:00 EDT 1999

OSTI ID:20002383

Young, R; Spata, A J; Turnbull, P; Allen, T E

Food service operators typically focus on controlling labor and food costs in order to increase profits. Energy, which typically represents 2% to 6% of the total cost to operate, is often a lower priority due to the complexity of food service operations and the lack of practical information. However, in an increasing competitive market, operators are actively seeking opportunities to further reduce overhead, and energy represents a good candidate. This paper presents an overview of the design and application of energy-efficient technologies to a quick service restaurant (QSR) and the resulting energy savings. Included in the discussion are the relevance of energy efficiency in a QSR, the criteria for choosing appropriate energy-efficient technologies, the replication of results to other restaurants, and the performance of the individual energy-saving technologies. Three different techniques were used to estimate energy savings of the energy-efficient technologies, with results in the range of 12% to 18% savings in overall annual restaurant energy costs.

• Research Organization: PG and E Food Service Technology Center, San Ramon, CA (US)
• OSTI ID: 20002383
• Report Number(s): CONF-990102--; ISSN 0001-2505
• Country of Publication: United States
• Language: English

Related Subjects

32 ENERGY CONSERVATION, CONSUMPTION, AND UTILIZATION
DEMONSTRATION PROGRAMS
DESIGN
ECONOMICS
ENERGY ACCOUNTING
ENERGY CONSERVATION
ENERGY EFFICIENCY
ENERGY MANAGEMENT SYSTEMS
RESTAURANTS