Cooking, refrigeration, ventilation, and hot water all contribute to energy costs. Some equipment runs outside service hours, so changes in customer traffic don’t translate directly into changes in consumption. Across multiple locations, different utility rates, contracts, and operating schedules can also make costs difficult to compare.
5 reviews your usage, bills, and agreements to recommend purchasing strategies and prepare energy budgets. We help identify billing issues and opportunities for further review while accounting for kitchen operations and food storage requirements.
Electricity and natural gas purchasing: Evaluate supplier options, purchasing timing, and contract structures based on usage and operating needs.
Utility bills and rates: Check charges and rate classifications, identify discrepancies, and work with utilities and suppliers to address them.
Energy budgeting: Prepare budgets using consumption history, contract terms, seasonal patterns, and expected operating changes.
Usage analysis: Compare energy use across locations and meters to identify unusual patterns and areas that may warrant an efficiency review.
Peak demand management: Assess whether equipment scheduling or other adjustments could help manage demand-related costs within service and refrigeration requirements.
Sustainability: Evaluate renewable electricity purchasing and solar opportunities based on your facilities and organizational goals.
