Developing and renovating restaurants with an eye toward using energy wisely has been a growing trend in recent months – whether it be the installation of electric vehicle charging stations at select Subway sandwich shops or Chipotle’s recent announcement about developing all-electric restaurants that run on renewable energy only. In the latter example, the company is making such changes as installing solar panels, heat pump water heaters and shading built into the façades of their restaurants to reduce the need for air conditioning, as well as cooking with electricity instead of gas – a big departure for a lot of restaurants. These sorts of changes can attract positive attention from guests and investors alike – particularly as companies are having to make commitments about their Environmental, Social and Governance (ESG) standards. But while changes like those mentioned above generate media attention and positive public interest, slashing energy costs and having a positive story to tell about your efforts doesn’t require a massive investment or sweeping changes that are immediately recognized by guests. It calls for understanding the biggest draws on your energy and identifying adaptations, big or small. Even in the case of Chipotle, the restaurants will be generating the biggest reductions in their carbon footprint as a result of newly designed exhaust hoods over their grills – not the most exciting change among others they are making, but still an effective one. Where are your restaurant’s biggest energy draws?
Comments are closed.
Subscribe to our newsletter