Guidelines for dining out may be easing up however, your customers may still have concerns regarding health and safety at indoor establishments. In addition to sanitation precautions and distancing procedures, restaurant owners and operators need to monitor systems properly to control air quality. Does this mean larger bills? Not necessarily! Here are 3 helpful tips...Continue reading
As we begin 2021 and continue in a pandemic era, we are all learning to alter our approach to customer experience, especially in the food industry. Restaurants are leveraging contact-less platforms and placing consumers at a distance to flourish in these unforeseen times. Not only that, but throughout the past 11 months, restaurants have discovered...Continue reading
The value of training staff in habits that conserve power is often overlooked when organizing an energy management plan in restaurants. Lighting and equipment that’s energy efficient is a must, but something as simple as turning off faucets rather than letting them run can offer big savings in the long run. In fact, the prevalence...Continue reading
Utility bill reduction is important for any restaurant. Tracking your restaurant’s utility costs and usage is the first step to understanding where you can reduce costs. In fact, monitoring is the starting point for the type of big savings we can help you achieve. Benefits of Tracking Restaurant Utility Bills Tracking utility costs are necessary...Continue reading
Energy Management in Restaurants We know you have thoughts about how to reduce your restaurant’s or franchise’s energy costs…and that you keep making efforts to do it. We also know you have multiple other demands on your time, including your primary mission of providing customers with the best food, the best service, and the best price. But...Continue reading
Interested in learning about Energy Management Systems and the benefits surrounding them? Check out Walt Taylor, Owner of GWT2Energy discussing all things Energy Management with Jeremy Julian on Episode 75 of The Restaurant Technology Guys Podcast! Click the link below to listen! Don't miss this exciting discussion and learn about all aspects of restaurant energy management
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While most people think of food costs when they are thinking of opening a restaurant, many people find it hard to calculate what their overhead expenditures for things like utilities will be.Essentially everything in your restaurant will use power in one way or another, even when you are not open for business.Utility Costs Are More Than You ThinkThe reality is that utilities can often be one of the worst expenses for owners. In fact, restaurants often spend 3 to 5% of their total operating costs
Trying to lower high energy consumption in commercial restaurants is a never-ending quest for owners. In a long list of expenditures, energy costs rank top as the most expensive. With each restaurant aiming to keep costs at a minimum and the profits high, cutting down on energy usage is where the key lies. But, instead of looking at limiting energy usage, why not focus on what you may be doing wrong?Here’s a list of four major energy wasting mistakes you could be making. Leaving AC on 24/7During
We can agree that running a restaurant is hard work.When you take into account overhead costs including organizational logistics, employee payroll, benefits packages, rental space, food production and transportation of raw materials, restaurant managers and owners have their work cut out for them.The one thing many of them don’t realize is the cost of energy and efficiency in operating their restaurants. In fact, according to statistics compiled by ENERGY STAR, Restaurants consume five to seven
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Tracking Restaurant Utility Bills Utility bill reduction is important for any restaurant. Tracking your restaurant’s utility costs and usage is the first step to understanding where you can reduce costs.In fact, monitoring is the starting point for the type of big savings we can help you achieve.Benefits of Tracking Restaurant Utility BillsTracking utility costs are necessary to establish a baseline that assists in forecasting and determining where you can make cost-cutting changes. Utility use
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