Case Studies
Black Bear Diner
Black Bear Diner turned to us to find a solution that would provide financial relief from rising energy expenses as business volume continued to increase.
National Chicken QSR
Quick Serve National Chicken Restaurant Realizes Energy Saving With chameleon® energy management system (ROI in 18 months revealed).
Hamburger QSR Case Study
Faced with rising costs for payroll, insurance and additional regulatory requirements, a franchisee of a national brand with more than 30 Quick Serve Restaurants needed a way to offset these additional expenses.
Tennessee BBQ Restaurant
Rising energy costs and increasing energy usage are putting pressure on the restaurant industry’s bottom line. An energy management system can reduce energy consumption by providing visibility and control of HVAC, lighting and walk-in coolers and freezers; in turn it will improve the bottom line.
LonMark International
Beginning as manager trainee and crewperson, respectively, Tom and Candace Spiel have risen within the ranks of the McDonald’s system to own and operate nine restaurants in southern California. In 2010, they rebuilt their first McDonald’s, which originally opened in 1966. They chose to rebuild it to LEED Gold standards incorporating eco-friendly and energy-efficient features.
Family Dining Restaurant
Reduce Overall Energy Consumption and Increase Food Safety Through Temperature Monitoring.
Walk-in Refrigeration Management
Prior to the KE2 Evap installation, the freezer was experiencing 5-6 defrosts per day. The KE2 Evap reduced that number to only 2 per day.
Convenience Store
A six-week test, divided into three equal phases including pre-metering, an adjustment period and a post-installation period, was conducted to capture data and measure results.