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Restaurants and Institutional Food Service

Restaurants and other facilites with commercial kitchens are well known to have high energy intensity per square foot. In a typical Calfornia restaurant, cooking, water heating, refrigeration, and interior lighting represent around 80 percent of total energy bill making these systems the best targets for energy savings.


  • Trigger Sheet: Nonresidential Interior Lighting Alterations
    November 22, 2013
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    Trigger Sheets: This handy trigger sheet summarizes sections of Title 24, Part 6 energy code that are triggered based on project scope.  The sections indicated on these trigger sheets can help identify energy code requirements for your project.

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  • e-News #88: Outdoor Lighting
    December 16, 2012
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    e-News #88: Outdoor Lighting

    We need light outdoors at night for safety, security, productivity, and enjoyment. Guidelines and technologies available today can help meet these lighting needs while providing good quality lighting that minimizes light pollution, conserves energy, and enhances community ambience, including the effect on wildlife and our view of the starry night sky.

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  • e-News #83: Supermarket Refrigeration
    December 21, 2011
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    e-News #83: Supermarket Refrigeration

    Supermarkets, grocery stores and convenience stores have the second highest energy consumption of major building types in California, with electricity representing over 80% of this, and with energy-intensive refrigeration consuming the greatest fraction of electricity.

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  • e-News #74: Combined Heat and Power
    July 30, 2010
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    e-News #74: Combined Heat and Power

    A building may contain a vast array of efficiency measures, or it may be old and inefficient. Either way, the electricity used in the building will likely be produced with inherent inefficiencies. The efficiency of fossil fuel based electricity production averages 34% (although new combined cycle plants can exceed 50% efficiency). The ultimate efficiency of any building pulling electricity from the grid is limited by that number.

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  • Design Brief: Outdoor Lighting and Title 24
    August 5, 2008
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    The California Energy Commission (CEC) introduced new Outdoor Lighting Standards in 2005 to conserve energy and reduce electricity peak demand. The Outdoor Lighting Standards regulate lighting power, controls, and allowed lighting fixture types. Illuminated signs are also covered by the Standards.

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  • e-News #56: Balancing Act: Designing Effective Commercial Kitchen Ventilation
    November 1, 2006
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    The kitchen ventilation system is one of the largest energy-consuming end uses of a commercial food service facility. In a typical restaurant, the HVAC (heating, ventilation and air conditioning) system represents 20 to 30 percent of total energy consumption. The kitchen ventilation system can account for up to 50 percent of that HVAC load.

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  • Design Brief: Commercial Kitchen Ventilation Design
    February 2, 2003
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    By properly designing the exhaust ventilation system for a new commercial restaurant, significant operational savings, energy efficiency, and environmental improvements can be achieved.

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FreshChoice Keeps Energy Costs Down

Pacific Gas & Electric

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FreshChoice proves small and medium businesses can participate in demand response, while maintaining a comfortable atmosphere for its customers.

Food Service Tech Center

Pacific Gas & Electric

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The owner of San Francisco's 163-year-old Tadich Grill collaborated with PG&E's Food Service Technology Center in San Ramon to find ways to reduce energy at his restaurant. VIDEO (5:13)

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