5 conducted a benchmarking analysis for a national chain of quick-serve restaurants. The goal of the study was to understand how electricity consumption varied across four distinct designs currently being utilized for their restaurants.
The assumption was the more up-to-date design would consume less electricity per square foot than the older models. The results were surprising. The analysis revealed the newer layout and construction had minimal impact on electricity consumption.
In fact, the most highly correlated variable to electricity usage was the volume of raw product being prepared in gas-fired cookers. It was the heat caused by more product production, not layout or design, that drove electricity costs.
Because of 5’s analysis, the client was able to redirect their energy efficiency and construction services and ultimately make smarter investments to better control energy costs.