Bryce Rubio, president of Smart Facilities at mCloud wrote the following article for QSR Magazine. To view the article and more related topics, visit QSR Magazine.
Up to 40 percent of the energy spent on restaurant HVAC systems is wasted due to “leakage.”
Today, it’s common for quick-service restaurants to take advantage of the latest technologies to enhance their operations, such as digital signage, tabletop tablets and food delivery apps, to name a few.
However, there is one critical element affecting the bottom line of restaurant chains that can be easily improved through technology but is often ignored.
Most quick-serves lose hundreds of dollars a month because of inefficient energy management. On average, a quick-service unit consumes three to four times the energy of a comparably sized office building, with HVAC costs making up as much as 35 percent of their monthly energy bills. The heat generation from the kitchen alone is a massive burden on any HVAC system. Summertime is especially taxing, as hotter days force air conditioning units to work overtime, causing energy bills to skyrocket.
Up to 40 percent of the energy spent on restaurant HVAC systems is wasted due to “leakage.” This includes heating or cooling an area where no one is present as well as poorly managing setpoints which can cause the HVAC to work harder than necessary, especially costly during peak demand periods when energy is at its most expensive.
To read the full article visit QSR Magazine.
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Bryce Rubio is president, Smart Facilities, for mCloud. mCloud is creating a more efficient future with the use of AI and analytics, curbing energy waste, maximizing energy production, and getting the most out of critical energy infrastructure. The company manages thousands of assets for more than 100 blue chip customers in three distinct segments: smart buildings, wind energy, and oil and gas.