Leader in the Quick Service Restaurant Industry achieves18% Energy Savings by Improving Operational Efficiency Across Hundreds of Stores

Our client was struggling with operational inefficiency problems across their restaurant chains. Their franchises were facing rising energy costs and an increase in food waste.

Unsure of where to begin, this leader in the quick service restaurant (QSR) industry reached out to GSE for support.

They needed a system that would not only maximize efficient energy use, but also achieve at least 5% in profit, with a 13% in energy savings all while adapting to the daily rigors of the QSR industry.

The Situation

HVAC units were not meeting targeted supply temperatures and the doors to walk-in coolers and freezers were being left open for too long, or were being manually shut off by employees too frequently, all which contributed to walk-ins performing at elevated temperatures and ultimately in food waste.

The Solution

With the help of our state-of-the-art Viridis hardware, the GSE 24/7 Data Assessment Center, and our team of highly-skilled engineers, we designed a service model that specifically catered to the needs of our client

• Key information gleaned from Viridis was assessed by a GSE engineer who specializes in HVAC and Refrigeration.
With the close collaboration between GSE and the client’s facilities department, 70% of HVAC units were able to reach adequate supply temperatures with an improvement of 6°F.
Before GSE control was installed, the average temperature across all walk-in coolers for this brand was 42°F. After GSE control, the temperature improved to 38°F, landing 99% of all walk-in coolers within NSF compliance.
Likewise, walk-in freezers had an average temperature of 18°F before GSE control. After the installation of the automation system and with the help of the facilities team, it decreased to 11°F, with 79% of walk-in freezers qualifying as NSF compliant.
The installation of door sensors allowed the reduction of daily open-door time by 5 hours in walk-in coolers and 1 hour in walk-in freezers.
With GSE’s service and assessment, the facilities department was able to focus on critical equipment and managed to reduce overall facilities expenses by 30%.

Thanks to the 24/7 Data Assessment Center, GSE was able to identify the top 3 reasons why walk-in freezers were being manually turned off by restaurant personnel.

GSE received notification each time a walk-in freezer was manually shut off, enabling us to call store managers immediately, avoiding prolonged shut-offs and potential food spoilage costs.

67%: Cleaning
24%: Product Delivery
9%: Inventory

When the refrigerant line in a critical walk-in freezer was leaking, the persistence and constant monitoring of equipment by our highly-skilled engineers, led to a speedy resolution to the problem, potentially saving our client hundreds of dollars in food waste.

The Success

Within just one year of working with GSE, our client maximized their HVAC performance achieving proper cooling conditions in 70% of their HVACs, reduced their walk-in open-door times by up to 86%, improved temperatures by 4°F in walk-in coolers and 7°F in walk-in freezers.  With the Viridis system in place, our client improved operational efficiency across their hundreds of quick service restaurants and obtained 18% in savings in annual energy utilities per store

Annual energy savings per store: $3,808