Restaurants use up to ten times more energy per square foot than commercial buildings like offices and retail stores. In a business where margins are getting thinner, steadily rising costs can often mean disaster. To be successful, restaurant owners must shave costs wherever they can. In a typical restaurant, refrigeration, lighting and cooling combined represent more than half of total energy consumption, making those systems easy targets for energy savings.
In 16 Ways to Cut Costs in Your Restaurant, you will learn: