The project on restaurant energy performance end-use monitoring and analysis

Abstract

Although energy bills for restaurants throughout the United States exceed 5 billion dollars annually, very little has been documented with respect to when and how restaurants use energy, or how such use can be reduced cost-effectively. This report summarizes the results of a multiyear collaborative research effort, designed to collect information on end-use energy consumption. Objective is to reveal the quantities and profiles of energy consumption of typical food service operations by time of day and end use. This information, when examined in conjunction with building characteristics, allows detailed study of energy use cause and effect and energy conservation potential. Seven representative monitoring sites were selected, a computerized data acquisition network was designed and implemented, and detailed energy performance was compiled for a 1 year period (July 1983 through June 1984). Each of the seven facilities monitored was selected to represent the seven most common restaurant types and to provide information on a wide variety of commonly used restaurant equipment. Preliminary findings are presented.