Compared to other commercial spaces that are similar in size, quick service restaurants (QSRs) on average consume more energy per square foot than different types of commercial businesses. One main reason is the need to store foods and ingredients in walk-in coolers and freezers, a need that requires a significant amount of electricity. When refrigeration fails, it can be costly in different ways. Freezer burn, for example, can lead to food waste, leading to lost revenue.
Topics: Chain Restaurants
Because commercial refrigeration is one of the biggest drains on energy consumption in foodservice, it goes without saying commercial refrigeration can also become an operation's biggest savings opportunity. But how, and what about new properties versus existing ones?