This document provides information on an educational program called "The Money Savings Menu" that teaches restaurants about energy efficiency and conservation best practices. The program combines peer-to-peer knowledge sharing with training on topics like appliance certifications, operating procedures, purchasing considerations, and case studies. Restaurants are a major consumer of energy, so adopting efficiency practices can meaningfully reduce costs and greenhouse gas emissions. The program aims to integrate real-world lessons into actionable recommendations restaurants can implement.

1. The Money Savings Menu:
An Energy Efficiency and Conservation
Education Program for Restaurants
Prepared by Laura Piraino,
Energy Education Manager, Green Restaurant Initiative
Funded by the North Carolina Green Business Fund

2. Interactive Program Development
Unique Program Combines:
Conservation &
Efficiency Education
-and-
Peer to Peer Exchanges of
Tips, Best Practices
and Lessons Learned
• Integrates info from peer to peer exchanges, site
visits and training visits into educational program
• Final program made available on AIR website

3. Efficiency and Conservation Best Practices
Educational Program will cover:
• Intro to Restaurant Energy Use
• Appliance Certifications & Life Cycle Costs
• Operating Procedures, Cooking Methods and
Maintenance That Can Save Energy
• Considerations for efficient purchasing
• Rebate Programs
• Case Studies in Asheville

4. 11K-18K kilowatt hours (kWh) is enough to
power a typical electric open deep fryer
for a year.*(EPA)
The average 11,000 kWhhousehold consumes
American is equal to
11,000 metricatons of(2 years in California.)
7.6 kWh year greenhouse gases.
One broiler can use as much energy as
(Energy Information Administration)
6 deep fryers (FSTC)
Restaurants are the most
energy intensive commercial
buildings in the US
*Typical natural gas fryers use @20,000 btu’s/hr- still consuming roughly the same equivalent

5. A $1 reduction in energy costs equals
$12.50 in sales at an 8% profit margin.
Energy costs have increased at a rate of 6-8% a year
(National Restaurant Association)
Conscientious use of kitchen equipment has been estimated
to reduce restaurant energy consumption by up to 7%
(The Illinois Smart Energy Design Assistance Center)

6. How Restaurants Use Energy
Typical Restaurant Energy Consumption
Food Prep*
HVAC
Lighting
Hot Water
Misc. Use
Other Processes
*May include hot water use
Restaurant Staff Can Impact: All of the Above
Source: North Carolina State Energy Office

7. Certified Green Restaurants
• Sets a standard
to avoid green-washing
• Accumulate a
total of 100 Points
• Minimum Points
in each category,
no double dipping
• Full-scale recycling program
• Be Styrofoam Free
• Conduct Yearly Education:
Once certified, choose from
a list of actions suggested, such as:
giving a quiz to employees, attend approved webinar
or seminar, add section to your training manual, add signage
specific to steps taken towards certification

8. Category 2 Stars 3 Stars 4 Stars
Water Efficiency 10 points 10 points 10 points
Waste Reduction & Recycling 10 points 10 points 10 points
Sustainable Furnishings &
Bldg Materials 0 0 0
Sustainable Food 10 points 10 points 10 points
Energy 10 points 10 points 10 points
Disposables 10 points 10 points 10 points
Chemical & Pollution Reduction 10 points 10 points 10 points
Points that can be received
o from any category 40 points 115 points 240 points
REQUIRED MINIMUM 100 Points 175 Points 300 Points

9. Appliance Certifications
The US EPA has eight types of Energy Star™
commercial food service (CFS) equipment:
fryers (11.25pt)
hot food holding cabinets (7.5pt)
solid or glass door reach-in refrigerators, (6pt)
freezers (6pt)
ice machines (7.5 pt)
dishwashers (7.5 pt) Energy Star
steamers (11.25 pt)
griddles (7.5pt) and
convection ovens (11.25pt)
Not Energy Star

10. The Consortium for Energy Efficiency
CEE Certified Tier 1 and 11 or 111
Does not replace Energy Star certification
step beyond-more energy efficient
Tier 3 the most efficient
California commercial food service incentive program
appliances lists that meet higher efficiency standards:
www.fishnick.com/saveenergy/rebates
Green Restaurant Association recognizes all three
No policy in place or proposed for NC Appliance Standards

11. Appliance Lifecycle Cost Calculator
www.fishnick.com/saveenergy/tools/calculators/
You Select Fill in
Appliance INFO
Performance: Width Idle Preheat Production Heavy-Load
Energy Energy: Capacity: Energy
Electric Convection and Steam Combo Oven:
Rate:(kW) (kWh) (lbs/h) Efficiency:(%)
Standard: $ 58,169 Pounds Operating Number of
Usage:
Operating
days of Food Hours Preheats
High Efficiency: $35,165 Demand
Discount Lifespan Cost per kWh:
Utility Cost and
Rate of Charge per
Lifespan (or N/A) Griddle kW
Gas Convection and Steam Combo Oven:of Griddle
Other: Maintenance Cost
Standard: $27, 269 Costs per
Year:
High Efficiency: $13,027 Lifetime
Results: Annual Annual Lifetime Total Lifecycle
Energy Energy Energy Maintenance Cost for High and
Consu Cost: Cost Lower Efficiency
mption Models

12. Compared to conventional equipment
ENERGY STAR qualified appliances
could save you the following over their lifetimes*:
Fryers
Dishwashers
Ovens
Over $10,000 for one oven! Griddles
Hot Food
Holding
Cabinets
Ice Machines
Steam Cookers *Source: EPA

13. Efficiency & Conservation
Best Practices

14. EPA Commercial
Kitchen Conservation 101
• Establish an equipment start-up and
shut down plan to reduce idle time
• Do not preheat or reduce preheat time for steam
tables, ovens, grills, broilers, etc.
Usually no more than 15-20 minutes.
• Set cooking temperatures no higher than necessary
• Turn off unused sections of appliances
• Keep equipment clean, in good repair, perform regular
maintenance, recalibrate thermostats
• Buy appliances that are appropriate for the scale of
food production. Oversized appliances cost more to
operate to heat up extra space
• Consider life cycle costs

15. The BIG COVERUP
Leaving the lids open on prep tables
can increase energy consumption
by up to 50% (fypower.org)

16. Cooking • PUT A LID ON IT:
Methods Put lidsuse pots timepans and reduce up
energy
on
and
and
for cooking. Use
to 50% less energy for boiling (EPA)
• Microwaves have a cooking efficiency of
57.5% as compared to a standard electric
oven, with 12-14% cooking efficiency.(APS)
• Use minimum temp setting for boiling
water and cooking, rather than the max,
lower heat settings save energy (EPA)
• Electric frypans, woks, and slow cookers
are more efficient than stovetop burners
(APS)

17. • Using glass or ceramic pans will
allow you to cook foods at an oven Cooking for
temperature 25 degrees lower than Two…Reasons
cooking in metal pans (APS)
• Pressure cookers reduce time
and energy needed to cook:
on average by two thirds.
(fypower.org)
• Use timers whenever possible
instead of opening oven doors.
Opening the door can lower the
internal temperature as much as Posana Café “preheats”
25 degrees. (Union of Concerned Scientists) pans on metal shelf
above range
• Can turn off electric burners a few
minutes before cooking time is done.

18. Heat Transfer
• Pots and pans should be @1inch larger
in diameter than the range burner.
Don’t waste energy to heat up the air
around it. (FSTC)
• Cookware with heat sink fins transfers
more energy to the pot and its
contents. FSTC tested the “Turbo Pot”
and concluded they boiled water in half
the time it takes in a normal pot.
(SustainableFoodservice.com)

19. Warped Speed
Cookware Electricity Use to bring
1.5 gallons to boil on
electric stovetop
Warped bottom 290
Flat bottom 190
Insulated pan 80
Pressure cooker 60
Technology Atlas Series V5, Appliances, E Source 1996

20. Green Design Beginnings:
Case Study: Posana Café
• North Carolina’s First Certified Green Restaurant
• Embodied energy reduced in sustainable, local, toxic free
and recycled materials- paperstone, icestone, recycled
sorghum fiberboard, recycled carpet, and local art
• Daylighting reduces need for bulbs in front of house
• Hands free sensors in washroom reduces germs, and costs

21. Energy Drinks
• Astoria Plus4U espresso
machine- has automatic
stand-by mode for
nonpeak hours
• Fetco coffee maker has
eco-mode that reduces
tank temp by 30 degrees
after one hour idle time

22. Elegant Green Décor
……AND Operations
• Natura water filtration system eliminates
need for bottled water-process captures
gases to produce carbonated beverages,
for specialty sodas
Keeping the Kitchen Cool at Posana Café:
Open windows, super insulated oven,
prep area have drawers underneath,
turn on many appliances only minutes before
opening. Turns off convection oven fan.
Clean condenser coils and filters once a week
to reduce maintenance visits

23. Appliance Considerations
“The efficiency of commercially available gas fired
cooking equipment varies significantly depending on the
specific manufacturer and model. Most models are
tested when at full capacity, (most efficient) rather than
partial capacity.” (DOE)
Look for high efficiency models,
reduced cooking time,
extra insulation, lifecycle costs
Good resource:
Ask your vendors Villaseca: Solar Oven Restaurant in Chile
for efficiency info & specs

24. Fryers What temp ?
• Fryers are typically left
idling for 75% of the day • Do not overload the fryer
baskets, beyond one-half to
• Do not operate fryers higher two-thirds full- Prolongs
than between 325-350º. cooking time(fypower.org)
Higher temperatures are • Insulated especially
less efficient (EPA) important around fry pot-
• Adjust/calibrate losses could be as high as
thermostats- 25%
they become less accurate • Fryers that have earned the
over time (FSTC) ENERGY STAR label up to 25
percent more energy-
• Turn off or put on energy efficient-minimum cooking
savings mode (puts fryer at efficiency of 50% for gas
idle, heating at 250 degrees) and 80% for electric EPA
in periods of inactivity (11.25 pts)

25. Stove Tops and Ovens
More efficient to keep oven
fully loaded when cooking
Turn oven off or temp down
when possible
• Keep seals and gaskets replaced, heat loss through
walls and door heat up the kitchen
• Burners need to be cleaned, air shutters adjusted when
flame looks wavy, uneven or yellow- should be bullet
shaped and blue (loosen and readjust screw) (fypower)
• If reflective pans below burner kept clean- more heat
will be directed to the cookware

26. Combination Ovens
• The most efficient combo oven
models will use about half as
much energy and water
• Use combi-mode sparingly- as the inefficient models.
(ovens and steamers) nearly
doubles energy use of
convection mode • Regular combo steam and
convection ovens use more
• Program the oven to properly energy to create constant
control cooking modes
supply of steam- IF used very
• Save $400 to $800 annually briefly at very beginning of
by cutting out two hours of cooking cycle, cooking time
idle time per day (electric) reduced without large increase
(EPA) in energy use (FSTC)

27. The Heat is On: Broilers
• When possible-load broiler to max capacity
• Do not increase temp during "rush hours“
• Keep grates free of carbonized grease
• Turn off or turn down any unused sections, can also turn
one section to full heat for rare meats, and another section
to a lower setting for well-done meats. (FSTC)
Turning off for at least one hour-a day can
save @450 dollars a year (fypower.org)
• Look for new lighter weight salamander/cheese-melters
broilers that allow for lower energy rate reductions
(not running on max continuously.)
• New Clamshell broiler/griddle combo- closing the lid
activates burners, rather than on max all the time (FSTC)

28. Broiler Comparison
Type of Fuel Grid Grid Rated Input
Depth Width Energy Density
Broiler Input* kBTU/h per ft²
kBTU/h
Under-fired Gas 14-35 13- 30-240 16.7-28.8
Electric 18 122 21-46 3-6.6
18-30
Upright Gas 24-30 24-28 65-100 15.3-20.4
Electric 23 26 41 5.9
Salamander Gas 12-14 21-28 30-66 12-19.6
Electric 13-14 25 17-20 2.5-2.9
Cheese Gas 13-15 24-70 18-60 7.8-10.1
Melter Electric 13 20-42 8-16 1.2-3.4
SOURCE: Food Service Technology Center Equipment Technology Assessment
* Rated energy input is the peak or max rate at which appliances will
consume energy, specified by manufacturers

29. Tech Ed
• Convection ovens, which use fans
to circulate air, are on average 23%
more energy efficient than conventional
ovens DOE (Energy Star: 11.25 pts.)
Combo microwave/convection
even more efficient.
• Direct fired convection ovens- route gases through passages in
the cooking cavity, rather than indirectly heating the oven cavity
from exterior- known as “indirect” cooking. “Pinking” issue?
Recirculation systems reuse the hot air rather than vent it away.
• Infrared griddles, fryers, broilers-uses infrared radiation
(exists within the Electromagnetic Spectrum like microwave
radiation) Hybrid infrared & convection also available. (Infrared
charbroiler: 2.25 pts- no other infrareds since not tested by FSTC)

30. Tech Savvy
Induction ovens and ranges use electromagnetic energy as an
alternative. Cook tops require magnetic (ferrous) cookware.
Ranges often have microprocessors for temp control.
“Free Induction” New in 2011 from Gaggenau has 48 micro
inductors that sense pans on surface and only activate the
zone beneath each one.
Energy Savings for induction, infrared, convection, and
their many combinations can be up to 40% or more (FSTC)

31. Traditional Steamers Connectionless Steamers
• Older boiler steamers • No water and drain connections.
consume @ 40 gallons of Water is manually poured into a
water an hour, which must be reservoir.
heated to a boil.
• Use the timer- leaving on full • Operate as a closed system-
blast on manual can use require no deliming. FSTC study
@60% more energy and twice found connectionless 3 pan
the water(FSTC) steamer saved 3k on electric and
• Shut down unnecessary 2 k on water bills in California.
compartments
• Fix leaks immediately, replace • Energy Star Boilerless/
gaskets connectionless steamer 8 pts
• Flush out and remove mineral
deposits
• Turning off a traditional
electric open system steamer
for one hour a day can save
$250-300 dollars a year (EPA)

32. If You Can’t Stand the Heat:
Recycle It: Waste Heat Recovery
• Heat recovery systems for water
cooled refrigerator equipment-
use to preheat hot water or
makeup air. (energyexperts.org)
• Drainpipe heat exchangers in your dishwashing station.
They can save @50 percent of energy for water heating,
and double or triple the water heater’s first-hour capacity.
(E Source™ Companies)
• Kitchen hood heat recovery used to preheat makeup air-
is challenging due to grease, look for new models
• Hot air in the kitchen “from hot spots” used by a heat pump
to preheat hot water (energyexperts.org)

33. Cool the kitchen down
• MIND THE GAP- Push back equipment
as far back against the wall to maximize
hood overhang, grouping heavy-duty
appliances under center of the hood.
• Turn off coffee pot warmers, conveyer toasters, steam
tables, hot food holding cabinets, heat lamps during
lulls- not usually under hood, waste heat released
• Save energy by turning off the exhaust hood at night,
or retrofit with two speed blowers, can turn down
• Integrated appliances have specific ventilation systems
on ovens- more enclosed, reduce load on HVAC

34. Full of Hot Air?
• Install side panels to hoods to direct
more cooking effluent into hood (ASHRAE)
• Maximize size of hood- can be 5-6 ft (FSTC)
• Check that ducts or fans above
are not torn or broken. Controls for demand
based exhaust system
• Can locate exhaust hoods on walls-
require lower air velocities, smaller fan motors
and less make-up air 2.5 points (Energy Ideas Clearing House)
Demand ventilation controls can
decrease costs 30- 50% (FSTC.)
Consider variable speed, demand-based exhaust control system.
Sensors detect cooking and slow fans to match ventilation
needs. Install on new equipment or retrofit existing hoods.

35. Walk ins
• Replace bulbs with low temperature LED/CFL’s to reduce
heat- Can reduce the lamps’ heat output by 75% (Look
for lowest “minimum start temp”) (EPA)
• Install evaporator fan controls to reduce fan use
• Install efficient ECM (electronically commutated motors)
on evaporator and condenser fans. Reduces fan energy
consumption by @two-thirds/saves @$200/year (EPA)
(4.5 points)

36. Talking -Walk In
• Turn off door heaters. The FSTC estimates you will save
$75.00 a year, per door since they run 24/7
- Only leave on if condensation appears
• Clean condenser coils and evaporator coils
with a vacuum or coil brush..no brooms
Dirty condenser coils are the
main reason for service calls for walk ins
• Defrost for only as long needed. Check and set defrost
cycles- usually for no more than 15 minutes, 4X daily.
(fypower.org) Defrost during non-peak hours

37. Have a Closed Door Policy
• Install strip curtains and
automatic door closers.
Strip curtains can cut outside
air infiltration by up to @75%
(EPA)
(2.25 points)
• Install night curtains on open
case units
• Replace any worn or torn
gaskets- with manufacturer’s
specified replacement
• Avoid propping open doors

38. • Keep refrigerators filled- Keep Chilled
consolidate food & unplug empty ones
• Place coolers, refrigerators, and
ice machines away from
direct sunlight, & sources of heat
• Shade remote condensers outdoors-
install away from direct sunlight
• Recharge low refrigerant: sight glass has small window
into refrigerant line on the condenser-bubbles while
system is running a sign that you should recharge
(Source: FYPower.org and NC Center for Sustainable Tourism

39. Pre-Rinse • Replace old spray valves with
Low flow pre-rinse spray valves, (flow
Spray valves & rate ≤ 1.28 gpm) 6 pts OR
High Pressure Ultra low flow pre-rinse spray
Nozzles valves,(flow rate ≤ 1 gpm) 6.75 pts
A garden hose can have a flow Saves: $300 to $350 yr for water,
rate of @9-20 gpm compared
with 0.99gpm sewer, and natural gas costs (used 1
hour a day compared to 3 gpm
sprayer, EPA)
• Cleanability requirement (expressed
as seconds per plate) 21 seconds or
less. 40 psi or below problem.
• High pressure nozzle for hw hose with
an insulated handle & on/off grip will
use @75% less hw (FSTC)

40. • If you don’t have large volume of
dishes, use a basin. Dishwashers
• Use dishwasher rather than dipwell
• Most commercial units designed to
run more efficiently when full. Uses
same amt water to clean half load.
use variable cycle controls
Turn off when not in use- turns off
internal tank and/or booster heaters
• Check the rinse water pressure gage-
most require only 20 psi
(pound-force per square inch of rinse pressure)
• Keep dishwasher temperature at the
proper level. Standard temps:
140° F, wash; 160° F, power rinse;
180° F, final rinse (Source: EPA/FSTC)

41. Dish Detail
• Check jets, empty scrap trays.
Replace worn spray heads.
• Use a de-lime solution regularly
or run de-lime cycle
Energy Star Qualified 7.5 points
If conveyer dishwasher:
• Make sure that the power rinse
is turning off automatically when
the tray has gone through the
machine
• Run on auto mode, which saves
electricity by running the motor
only when needed
• Adjust rinse bypass valve so
rinse tank stays full

42. Down the Drain
• Do not use water to defrost meat or melt ice.
• Use cold water when using disposal- also gets rid of grease
• Install aerators/motion detectors in washroom faucets (1.75)
Repair all water leaks/drips. One tenth of a gallon lost
per minute adds up to over 50K gallons a year–
saves over $700 a year if hot water (EPA)
• Landscape: native drought tolerant plants, drip irrigation,
rainbarrels (up to 7.25 points)
• Use floor cleaning equipment with high pressure, low volume
and recycling filtering systems-water brooms use @ half the
water than water hose (NC Sustainable Tourism)

43. Water Heater
……Bleeder???
• Adjust temperature to lowest
setting usually >140 degrees
A gas heater set 10°F too high
costs an extra $650.00/year*
• Insulate pipes with insulated covers
• Check pressure relief valve to make sure not leaking
• Install timers to turn down temp at closing
• Descaling: remove mineral deposits regularly with 50 part
white vinegar/50 part water. Must drain, descale, scrib, and
rinse thoroughly
*Based on water heater efficiency of 70%, water use of 1,500 gallons/day and cost of
$1.00/Therm, Source: FSTC

44. Green Renovation:
Case Study: Corner Kitchen
• Staff encouraged owners
to improve recycling and composting
program. Reduced dumpsters.
Employee retention improved
• Staff involved in routine efficiency
maintenance
• Use no heat lamps, service
coordinated to bring food out quickly.
Maintains quality while saving energy

45. Savings in the Corner Pocket
• New pre-rinse spray valve uses
less water without pressure loss
• New Hoshizaki ice machine
makes more ice with less energy
• New efficient Energy Star reach in
refrigerator
• Programmable
thermostats

46. Historic Charm…Gone Green
• Historic 19th Century Building
• Efficient windows on “porch”
dining area reduced draft and
heating bills
• Window shades in dining area
cool summer temperatures
by 8-10 degrees
• Reuse of furniture parts
• Insulation, gas fireplace insert
• Knows President Obama!

47. The Office
• Replace dated equipment with Energy Star qualified
cordless phone, computer, monitors, copier, fax, scanner and
printer (1.5 pts)
• Put electronics with digital displays-VCR’s, tv’s, stereos, and
iPod, digital camera, laptop and cell phone battery chargers
on a Smart Strip power strip and turn off when not in use to
avoid phantom loads (.75pts)
• Green Switch™ wireless systems turn off designated switches
and plugs & adjusts thermostat for whole building with one
touch

48. Computing Costs
Set your computer to hibernate (sleep mode)
when shutting off. This saves your work to the
hard-drive, and shuts off components
without the boot sequence.
Also, disable blue-tooth and network adapters you are not using.
Can save $25-$75 per computer annually. (PA DEP).

49. Cure for the Common Cold
Drafts can waste 5 to 30% of your energy use. (DOE)
Insulate and seal air ducts- among biggest ROI
Insulate and seal window ledges, ducts, basement ceilings,
pipe fittings and behind wall plates. Weatherize doors-
caulk, replace worn weather-stripping and door sweeps.
A professional energy audit will prioritize efficiency needs

50. • Use digital infrared
thermometers to detect leaks
• Use a Kill-A-Watt Meter
to monitor electricity
consumption for older appliances
• Does not replace a professional audit

51. Energy use falls between Snuggie NOT
2-5% for each degree you required to
save energy
raise/lower thermostat.
Easing back on central cooling by only 3°F could trim air
conditioning costs by 12 to 15 percent. (EPA)
• Use Energy Star ceiling fans to circulate cool air. (3.75 pts)
Save $17 annually for electricity costs per ceiling fan (EPA)
• Clean heat transfer/condenser coils and vents in back of
units, replace dirty air filters. Check every three months
• Install and properly program programmable thermostats.
(3 pts) Program “unoccupied” and “night set back”
features, establish a start up/shut down schedule

52. • Have routine maintenance on HVAC
systems-& re-commission economizers
(mechanical and electronic systems
in air handling equipment)
• Turn off patio and outdoor
heaters when they’re not
needed. Because patio
heaters warm up quickly,
you can turn them off and on as needed
• Window glazing/films
reduces need for cooling (3.75 pts)
or install interior shades
• Place overhangs on east or west facing
windows

53. Don’t Leave the Light On
Leaving the room and lights comingthe day
Turn off outdoor then during back?
An incandescent bulb only has to be turned off for three
Turn off lights near windows when sunny
seconds (EPA) before the case of turning it back on is
Turn off refrigerator cost lights at closing
outweighed. (DOE) A CFL is just a few minutes.

54. Lighter on the Pocketbook
• CFL’s (compact fluorescent light bulbs) use @ 75% less energy
than traditional bulbs and last longer. Make sure cheapie ones
are still Energy Star. LED’s use @90% less energy.
• Dimmable CCFL’s , or cold compact cathode fluorescents-
higher voltage , less heat @10X longer life, can flash or dim
• Install occupancy sensors for lights in storage and break rooms,
bathrooms, and walk ins (low temp sealed, low-temperature-
specific sensors for refrigerated environments)
• Replace magnetic ballasts with electronic ones, and old T-12’s
The EPA estimates on average:
CFL’s Incandescent Bulbs
Cost per Bulb: $1.25 – 3.50 Cost per Bulb: $0.95 - 2.19
Lifetime: 12,500 hours Lifetime: 1,750 hours
CO2 per Year: 2.92 lbs CO2 per Year: 98.96 lbs

55. Lighten up Your
Walk-in/the Hood
Incandescent Light Bulbs
in exhaust hoods and walk-ins
- 85% of energy wasted as heat
Have an Exit Strategy - lifespan of 750 to 1000 hours
- initial cost of about 50¢ each
Incandescent Exit Sign -Annual Energy Cost: @$525
Wattage: 40W
- lifespan of 750 to 1000 hours Compact Fluorescent Lamps
- initial cost of about $30.00 in exhaust hoods and walk-ins
Annual Energy Cost: @$52.56 - only 25% energy wasted as heat
- lifespan of 7,500 to 10,000 hours
LED Exit Sign - initial cost of about $10 each
- Wattage: 5W Annual Energy Cost: @$160
- lifespan of 7,500 to 10,000
hours
- initial cost of about $40.00 SOURCE:
Annual Energy Cost: @$6.57 Food Service Technology Center
Energy Tip Website

56. Tale of Two Restaurants
Case Study: Green Sage “North”
• 12 thermal solar panels generate
480 gallons of hot water per day
• Awnings reduce summer cooling loads
• CFL lighting (even under the hood)
• The Green Sage does not have a
dumpster, just a compost and recycling
station. Veggie oil is picked up for
conversion to bio-fuel.
• Bicycles are used for delivery
• Locally made and toxic free Earth Paint
on exterior & interior walls

57. Green Sage South: Opening Soon!
• 6 Kioto solar hot water panels,
average output of @130000 BTU/day.
• 94% efficient gas water heater to
supply heat when the sun isn't shining
• All LED lightng including the
CR24 Cree Troffers at 100 lumens/watt.
• All refrigeration units and equipment
are cooled off of a rack system
with a single compressor
located outside the building.
• Reclaims the heat from this rack
to pre-heat water supply

58. Special Delivery

59. Making an
Entrance

60. Give Me a Sign
• Stewardship Communications Strategies:
• Place signage near light switches, faucets, beverage service
areas, & kitchens. Customers appreciate personal stories
• Reinforce and reward
• Involve all managers, chef’s, staff and customers in energy
savings program
• Continue peer to peer sharing: Jan. program and Facebook??

61. Peak Experience
Investigate time-of-use electricity rates
Give incentives to shift
consumption to off-peak periods,
Designed for 24/7 businesses
On-Peak Periods for Time of Use
Rates at Progress Energy:
Monday through Friday
Nov through March: 6am to 1pm
and 4pm to 9 p.m.
April through October: 10am to 10 p.m.
Off-Peak hours also include:
Saturday, Sunday, and six major holidays
Account manager can calculate usage history
Additional demand KW charges for peak use for commercial
customers

62. Progress Energy
Energy-Efficiency for Business Program
http://www.progress-energy.com/carolinasBusiness
• Rebates for prescriptive efficiency measures,
based on annual kilowatt-hours (kWh) saved
• Lighting , Occupancy Sensors, Air Conditioners/Heat Pumps,
Chillers, Refrigeration Upgrades, Ice Makers, Motors, etc….
• Better than current energy code, payback <1 year
• New construction or retrofits, through 1/1/2013
• Submit within 90 days, subject to approval
• Custom Projects: Up to 75% of the incremental measure costs
• Specific guidelines for lighting: no residential discounted items
• Separate Program for SWH: Sunsense Program
• Local Contact: Kevin Brocks 772-6956

63. PSNC Business appliance rebates
www.psncenergy.com/en/save-energy-and-money/appliance-rebates/
• For Natural gas furnace, boiler, and water heaters
with Thermal Efficiency 90% or more; $100 credit
• The rebate program applies only when existing natural
gas-fired water heating or heating equipment is replaced
with more energy efficient natural gas-fired equipment.
• No more than two rebates per year
may be received at any one address,
and each applicant is limited to
receiving no more than a total of
ten rebates per year.

64. Upcoming Webinars DOE/EPA
November 16 at 2:00 pm
“Restaurant Energy Performance Evaluation:
How-To Guide and Spreadsheet“
Prioritize use of capital resources for cost-effective
energy-efficiency measures. DOE Building Technologies
Program.
November 30, 1:30 p.m
“Implementation of the ENERGY STAR® Commercial
Kitchen Package”
Overview of EPA’s ENERGY STAR Commercial Kitchen
Package, outlining energy- and cost-savings benefits for
commercial kitchens

65. Food Service Technology Center website:
http://www.fishnick.com/
Energy Efficient Commercial Cooking
http://www.aps.com/images/pdf/cooking.pdf
Boosting Restaurant Profits With Energy Efficiency
www.fypower.org/pdf/BPG_RestaurantEnergyEfficiency.pdf
Saving Energy in the Kitchen Union of Concerned Scientists
http://www.ucsusa.org/publications/greentips/0205-saving-energy-in-the-kitchen.html
Restaurant Energy Savings Tips
http://www.energyideas.org/documents/factsheets/03_022_Rest_Tips_fct.pdf
Energy Star Guide for Restaurants - Green Restaurants
greenrestaurants.org/documents/Energy_Star_Restaurants_Guide.pdf
ENERGY STAR Guide for Restaurants: Putting Energy into Profits
www.energystar.gov/ia/business/small.../restaurants_guide.pdf
Restaurant Energy Savings Tips
http://www.energyideas.org/documents/factsheets/03_022_Rest_Tips_fct.pdf

66. Solving Kitchen Ventilation Problems
ASHRAE Journal, July 2009
Sustainable Foodservice.com.
Energy Use and Energy Efficiency Opportunities in Restaurants
http://www.energystar.gov/ia/business/small_business/restaurant_factsheet.pdf
PSNC Energy - Energy-saving Tips for Restaurants
http://www.psncenergy.com/en/small-to-medium-business/energy-saving-
tips/food+services/
Energy-Saving Solutions for Restaurants
www.sdge.com/documents/forms/RestaurantGuide.pdf
Cook up some energy savings
http://www.eskomidm.co.za/wpcontent/themes/eskom/pdfs/Commercial/101719E
SKD%20Kitchen%20BrochureN.pdf
ECU-Sustainable Practices Checklist for the Restaurant and Foodservice Industry
http://www.visitcurrituck.com/files/doc/Green%20Restaurant%20Practices.pdf

67. Thank You