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Energy Audits: Big savings and short ROI

Energy Audits: Big savings and short ROI

Editor’s note: The author is an energy consultant at Great Eastern Energy in Brooklyn, N.Y. The highlighted story below is part of The Schechter Report and NRN’s content partnership, and the content here does not necessarily reflect the views of Nation’s Restaurant News. It has been edited for length and a complete version appears at TSRMag.com.

Foodservice facilities, especially restaurants, typically use more natural gas and electricity than any other type of commercial buildings. Energy audits and benchmarking can drastically reduce the energy use of a foodservice operation by uncovering areas where power is being wasted. Such audits should include a complete inspection of the energy performance of a facility and the preparation of an implementation report that could potentially save up to 40% of usage.

A simple audit includes a general check of the facility, covering most of the general high energy-use areas. However, a comprehensive audit will analyze all aspects of a foodservice to achieve maximum savings. There is a cost difference between the simple and comprehensive audits, but even the comprehensive route strives for a 2- to 3-year ROI.

Read the full column at TSRMag.com.
 

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