Beat Blog

by Better Buildings Beat Team on Oct 12, 2017
When you have a portfolio of over 900 quick-service restaurants across the country, how do you keep track of, manage, and maintain all of your HVAC equipment? Frank Iona and his team at Arby’s were able to find a 21st century solution to that … an app! Starting in 2015, Arby’s developed a...
by Better Buildings Beat Team on May 30, 2017
The 2017 Better Buildings Summit brought nearly 1,000 of the nation's leading energy experts to Washington, D.C. May 15-17. Representatives from the Retail, Food Service, and Grocery (RFSG) sector came together in a number of different ways to share knowledge and insights from their store and...
by Better Buildings Beat Team on Aug 31, 2016
Restaurants are compact spaces that are outfitted to bring food and people together. And when the approach to making food and hosting people leans toward energy efficiency, then you've got the Wendy's/Wendco Mobile, Alabama restaurant with savings of 37 percent or 50 percent per transaction. Get a...
by Monica Kanojia on Aug 30, 2016
Contrary to popular belief, actualizing energy savings isn’t as simple as solely installing energy efficient equipment, it requires a holistic approach. Shari’s Café decided to tackle energy consumption head on when the company realized that in order to maximize the full savings potential of the...
by Better Buildings Beat Team on Mar 04, 2016
Better Buildings Challenge partner Shari’s Café and Pies, a 24 hour, full service restaurant chain located in the Pacific Northwest, recently became the first full service restaurant to join the Better Buildings Challenge, committing to a 20% reduction in energy intensity by 2025 across nearly 400...
by Rich Shandross, Navigant and Cara Bastoni, ICF on Feb 26, 2016
Food service organizations face unique energy benchmarking challenges, particularly as energy use can frequently be more closely correlated to the quantity of food served than to the size of the restaurant. Nevertheless, the basics of benchmarking closely parallel those for other sectors, with a...
by Richard Shandross on Dec 14, 2015
The Food Service Team of the Energy Department's Better Building Alliance has just released a guidance document on Demand-Controlled Kitchen Ventilation (DCKV).  DCKV is a technology that modifies your exhaust hood and make-up air to save energy (otherwise known as "money") by reducing the air...
by Better Buildings Beat Team on Nov 04, 2015
Meaty sandwiches, curly fries and shakes take a lot less energy to prepare, thanks to new energy efficiency technologies and efforts deployed by Arby’s Restaurant Group, who joined the Better Buildings Challenge as one of the program’s first food service partners earlier this year. Last week Dr....
by Monica Kanojia on Oct 09, 2015
How the grocery store’s all-around, and all-over approach to corporate-wide sustainability promotes customer loyalty and engages employees The Food Marketing Institute recently held its Energy and Store Development Conference in San Diego, CA where facility managers, designers, and energy modelers...
by Holly Carr on Apr 01, 2015
If you’ve ever worked in a commercial kitchen or fast-food restaurant then you know all about the equipment inside: the fryers, ovens, dishwashers, heating lamps, fans, and walk-in freezers. They’re necessary to making delicious food – but did you know how much energy they sap? Food service...