A Global Corporation in the Restaurant Industry Reached Monthly Energy Savings of 25% Using GSE’s Innovative Technology and Operational Management Services
A major corporation in the restaurant industry contacted GSE after they realized that excessive utility expenses along with inefficient operations were plaguing their network of casual dining franchises.
With costs rising, increased competition and critical equipment showing signs of overuse, top level executives needed a system that would monitor the efficiency of restaurant personnel and energy consumption, in real-time across a network of business units.
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 deployed our Virdis Building Monitoring System (BMS), across the client’s casual dining franchises in order to evaluate operational efficiency and energy consumption.
between the facilities team and GSE, these issues were resolved.
o Customer comfort was improved by 2.5°F
o 4°F improvement in food quality was achieved
o Equipment runtime was reduced by 21% in both walk-ins and HVACs
Using reports from GSE’s 24/7 Engineering Monitoring Center (EMC), one location 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 customer had 100% of their walk-ins within NSF standards, reduced 100% of their spoilage, repaired 30% of their equipment with an improvement of 4°F in walk-ins and 2.5°F in HVAC temperatures and obtained significant savings in detecting and resolving water leak issues. With reductions in kWh and maximum kW obtained across the customer’s brands, 25% in energy savings was obtained, equivalent to $633 in monthly energy savings per restaurant.