Taverns
Tavern-oriented facilities energy usage differs from full service or quick serve restaurants. Oftentimes, in a bar type facility, food is available, but often limited. Therefore, cooking is typically a smaller portion of the energy usage as well as water heating due to minimal dishwashing. The largest energy users in a tavern-oriented business are refrigeration and space heating and cooling.

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 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)

Business Program Ally Search
(Find a contractor near you)

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