Quick Service
Quick service or fast food restaurant's energy usage differs from full-service restaurants. Food here is usually served on trays, wrapped in paper or other disposable product and/or served via a drive-through. In these locations, water heating is often a smaller portion of the total energy usage due to minimal dishwashing compared to other types of restaurants. The largest users are often cooking, ventilation, space heating and cooling, and lighting.

No matter what your facility's energy use breakdown is, the process for getting control of your energy costs begins with finding low cost or no cost improvement opportunities (often involve change in operation practices) with the end goal of having an "energy efficient replace on fail" plan in place. Click on one of the links below to learn more.

Food Service Self Audit
This survey is intended to create a basic inventory & assessment of the major energy-consuming systems in your facility. Focus on Energy can assist you to develop energy-efficient practices or research installation of new energy-efficient equipment.
      Food Service Self Audit

Energy Savings Analysis Tools
(Technical Data Sheets, Saving Analysis Tools, Fact Sheets, & Audit Tools)

Relevant Resources
(Associations, Articles, & News)

Contractor Locator
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Ask an Energy Advisor
(Can't find an answer to your question? Contact an Energy Advisor)