Restaurants consume nearly three times the energy of the average commercial building per square foot, according to Sustainable Foodservice1. Building heating and cooling is often the single largest energy consumer in restaurants, accounting for 40% or more of your energy costs. It's likely your restaurant's HVAC system is using an excessive amount of energy, adding up to needless energy waste.
Restaurant owners and facilities managers are growing tired of Band-Aid, quick fixes that cost time and money to manage on clunky, outdated Energy Management Systems (EMS).
