Post on 13-Dec-2015
transcript
The Lean Green Machines
Energy Efficiency in the Restaurant Franchise Model
Good Burger
• Quick service restaurant chain• 8,000 locations• $750,000 in annual sales• 3-4% of overall costs is energy consumption• 25% of energy cost accounts for cooking
The Challenge
• Achieve a 10% reduction in all energy consumption by 2020‐ ↓Lighting by 2%‐ ↓Cooking by 4%‐ ↓Refrigeration by 2%‐ ↓Ventilation by 2%
Management - Incentives
Upgrade Incentives
• Energy STAR purchase rebates– Qualifying Energy STAR appliances– Mail-in rebates offered by local utility
companies• Federal tax incentives
– Tax Credits– HVAC, insulation, water heaters, stoves,
windows & doors
Management - Incentives
Participation Incentives
• Energy STAR participation– Cover 5% of purchase price
• Annual franchise fee– Reduction of 50 kBTU/yr = 0.25 % reduction– Reduction of 100 kBTU/yr = 0.50 % reduction
• Best Franchise Award– Based by region– Most improved year over year– Choice of restaurant upgrade
Management - Education
Education of:
• Good practice savings• Software applications
– Portfolio manager– Siemens EcoView
• Optimal facility design
Optimal Facility Design
• Hot water delivery system– California model– Minimize piping distance– Mirror bathrooms– Centralized heaters
Optimal Facility Design
Technological Improvements - HWM
• Pre rinse Spray valve‐ Removes initial debris‐ Decrease dishwasher cycle times
• Aerator‐ Increasing oxygen content in water‐ Decreases water flow rate
• Temperature‐ Optimal hot water temp: 120⁰F‐ Optimal dishwasher water temp: 145⁰F
Management
Technological Improvements - HVAC
• 60% electricity used by HVAC system• 25% of HVAC system are oversized • Light commercial HVAC
– More energy efficient– Save up to $350 annually and $4,200 lifetime
Conclusion
•Improving long term franchise viability
–Upgrade incentives
–Participation incentives
–Portfolio manager
–Siemens EcoView
–Hot water delivery system
–HVAC
Questions