In Restaurant

The major costs of running a restaurant are labor, food and energy. Energy can be controlled by operating in a standard manner. Figures show energy in restaurants are gennerally consumed by cooking equipment (35%), heat/AC (28%), dish machines (18%), lighting and refrigeration (19%). By using more energy efficient building materials, equipment and implementing management tools, energy bills can be reduced at a simply and efficient way.

• The more obvious way of provide light to restaurant is the sun, which gives off free, full-spectrum light all day. Make the most of daylight by keeping blinds open. To take further advantage of natural lighting, you can put in skylights.
   
• Installation of different dimmers and motion sensors for the lights is the next step to save unnecessary energy. Motion sensors can keep lights turned off when they’re not needed, dimmers can adjust the right amount of light at different time of the day, and timers can be set to turn things on and off when needed.
   
• Have the furnace tuned and filters replaced regularly.
   
• Try to divide zones for heat and cool inside the kitchen area separately to save AC energy.
   
• Run ceiling fans to circulate air and keep the burden off running the AC.
   
• Insulation is the next must item when designing new restaurants because it is a huge factor in heat/cool loading for the AC. Windows nowadays are made with different tempered glass, not allowing nearly as much heat from the sun into the building.