Restaurants

LIGHTS

Turn them off in unoccupied areas, (walk-in refrigerators, storage and break rooms), and take advantage of daylight from windows and skylights where possible.
Use timers and keep them properly set (i.e. no outside lights during the day).
Install occupancy sensors to shut off lights when rooms are not in use.
Replace incandescent bulbs with ENERGY STAR^® compact fluorescent bulbs.
Use LED bulbs in exit signs instead of incandescents.
Replace T-12 fixtures with T-8s and electronic ballasts.
Install dimmable ballasts and lighting controls to enable you to control light levels.

HEATING & COOLING

Make sure doors and windows have tight seals and keep them closed when running your air conditioning system.
Turn off exhaust hoods and lights when not needed and install variable speed controls.
turn off all fans when the building is unoccupied.
Install ENERGY STAR programmable thermostats and locking covers to prevent tampering.
Install a refrigerant heat recovery system to use waste heat from walk-ins to preheat hot water.
Consider landscaping such as trees and awning for shading devices.
Check equipment regularly (evaporative coolers, fans, pumps, etc.) for proper operation and maintenance needs.

EQUIPMENT

Create a start-up and shut-down schedule for appliances (broilers, griddle, ranges ovens, fryers, coffee machines, warmers, heat lamps, etc.)
Only run dishwasher with full loads.
Maintain refrigerator door seals, clean condenser and coils monthly, and defrost appropriately.
Purchase energy-efficient appliances such as insulated food holding cabinets and electric fryers, induction cook tops and water-conserving dishwashers for multiple savings.