A Global Corporation in the Restaurant Industry Reached a Monthly Energy Savings of 25% Using GSE’s Innovative Technology and Operational Management Services
Two major corporations in the restaurant industry contacted GSE after they realized that excessive energy consumption and inefficient operational practices were plaguing their network of casual dining franchises.
With costs rising, increased competition and critical equipment showing signs of overuse, chief executives needed a system that would monitor the efficiency of restaurant personnel and energy consumption, in real-time across a network of franchises.
HVAC units were not meeting targeted supply temperatures, extended lighting times were increasing costs, the doors to walk-in coolers and freezers were being opened too frequently, critical equipment was exhibiting signs of mechanical malfunction, and water consumption was skyrocketing.
The GSE team got busy installing our Virdis Building Monitoring System (BMS), across our client’s casual dining franchises in order to evaluate operational efficiency and energy consumption.
- Walk-in freezer temperatures decreased by 3.5°F and 87% of walk-in freezers were kept below critical temperature range.
- Using reports from GSE’s 24/7 Engineering Monitoring Center (EMC), one of our clients discovered that a critical walk-in freezer was unexpectedly shutting down due to a mechanical malfunction with the switch. The problem was addressed before any food compliance or food spoilage issues could occur.
- In addition, our engineers identified leaks in our client’s underground plumbing and water filtration systems, helping them to save a whopping 5,478 gallons of water on average, per day.
- Using our round-the-clock equipment monitoring and strategic controls, restaurant personnel began to refrain from using devices inefficiently and at high peak energy hours, resulting in a 16% decrease in maximum kW.
Within just two years of working with GSE, our clients maximized their HVAC performance, reduced their walk-in cooler and freezer door-open times, addressed mechanical malfunctions to critical equipment, and reduced both water consumption, and maximum kW.