Rick Mann, Director of Restaurant Sales, has been in the sales industry for over 20 years. His prior role working with water filter designs introduced him to the problems associated with systems which require advanced programming. Rick understands the discrepancies between what the end user wants, compared to what the programmer thinks the end user wants. He loves that 75F solutions provide an out-of-the-box user experience, putting the control in the users hands.
The HVAC system of a restaurant maintains comfort and equipment efficiency. It affects the satisfaction of customers and employees. A dining environment that is too humid, too hot/cold or drafty can ruin the customer experience instantly. A kitchen that is too hot or smoky may lead to high turnover of your kitchen staff. An air pressure imbalance may cause unwanted odors or bursts of heat from the kitchen to waft into the dining room.
So, what is the cure? Do you need an energy management system (EMS) or an HVAC optimization in your restaurant?
Restaurateurs and franchisees will most often think of energy-efficient lightbulbs and appliances to conserve energy and save on energy costs. While LED lighting and ENERGY STAR® appliances are fantastic, they may not offer the biggest bang for your bucks. The payback on many of these items is often well over five years.
Commercial new-builds, renovations and building additions in the U.S. must comply with ASHRAE Standard 90.1-2016, which achieves about 8.2% energy cost savings on average, nationally, according to the U.S. Department of Energy (DOE). That's the minimum standard for new construction! We can do better.
Also according to DOE, U.S. commercial building owners could save an average of 38% on heating and cooling costs with energy efficient HVAC control systems. HVAC-related savings potential ranges from 22% to 56%, depending on building size, building use, regional climate and local utility costs. The country's commercial buildings need a health check!
Imagine a restaurant entryway that's hotter than the warm air outside. Then, when you get seated, you're wishing you had brought a jacket! It doesn't make for a pleasant dining experience, especially if you were hoping for a nice, cold drink or two.
If you're a restaurateur, potential revenue is walking right out your door, or maybe not even entering your restaurant because of the temperature imbalances.
Building pressure affects guest comfort, utility costs and equipment life. You likely have a pressurization problem in your restaurant if:
While these may seem like minor issues, the costs of discomfort, energy loss and shorter equipment life add up.
