3 Sweet Sustainability Lessons for Your Restaurant

Jonathan Lee, Senior Energy Market Intelligence Manager at ENGIE Insight

Use less water, switch to LED lights, keep the refrigerator doors closed —green tips like these may seem obvious to restaurant owners, but they are difficult to execute day in and day out, particularly across multiple restaurant locations. It’s also challenging to sift through the growing volume of data that’s available to restaurant owners today to know what will actually move the needle and drive increased energy efficiency and cost savings.

Fortunately, equipment and building sensors are cheaper than they’ve ever been, and data monitoring and analytics are more advanced. The real question for effective energy management and sustainability initiatives becomes, what’s the best starting point? A look at Shari’s Cafe & Pies located along the West Coast offers insight for sustainability-driven restaurants.

At Shari’s Cafe and Pies, the lights are always on. But even with its doors open 24 hours a day, 7 days a week, this family-oriented restaurant wanted to find ways to be friendlier to Mother Nature. The restaurant chain embarked on a journey to cut down on energy consumption at nearly 100 locations and become a sustainable company. Here are three important lessons Shari’s learned from this initiative…

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