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Characteristics and Energy Use of Restaurants

DateAug, 2006
Pages66
Price / format$4500 / Online Download

$4 500 

Report Information | Custom-Tailored Research | Product Trade Lead


Abstract:

Every utility has restaurants as customers - and they can be challenging to serve. Selling them on efficiency, or on participating in a program, or on the use of a particular cooking fuel, requires selling them on both the benefits of the choice - and on making those choices risk free to their operation. To help utilities better understand and serve restaurants, we provide an overview of this key customer segment, with data on market characteristics and energy use. We synthesize information from EPRI and GTI research, as well as insights garnered from 100 restaurant operators who participated in the Primen 2003 Business Market Survey.

Topics covered include:

Industry ownership structure and decision making Facility characteristics End-use equipment and energy use Load shapes Satisfaction with energy providers and interest in products and services Methods for reaching the restaurant sector


Table of contents:
 Table of Contents
Energy Insights Opinion
Executive Summary
The Main Points
Basic data
Marketing to restaurants
Energy use and load shapes
Satisfaction and interest in utility products and services
Introduction
About this report
Method
The Basics
Table: Restaurants by Region
Figure: Region Map 1
Decision making and structure
Figure: Distribution of Independent, Chain-owned, or Franchise Restaurants
What restaurant decision makers care about
Table: Top Challenges for Quick Service and Full Service Restaurants - 2003
Table: Top Challenges for Quick Service and Full Service Restaurants - 2004
Figure: The Restaurant Industry Dollar
Equipment decision making
Time and information
Facility characteristics
Building size
Table: Distribution of Building Sizes, Restaurants
Occupancy
Figure: Lease/rent vs. Owner Occupied
End-use equipment and energy use
Table: Restaurant Energy Consumption Nationwide, by End Use
Fuel choice
Table: Average Annual Per Site Consumption by Type of Restaurant and Heating Fuel
Table: Restaurant Cooking, Space Heating, and Water Heating Fuel Shares
Figure: Region Map 2
Cooking
What's in a commercial kitchen?
Ranges
Figure: Induction Range
Ovens
Fryers
Broilers
Pasta cookers
Griddles
Figure: Clamshell Griddle
Steam kettles
Braising pans
Heating, ventilating, and air conditioning systems
Table: Heating Equipment Used
Table: Cooling Equipment Used
Water heating and dishwashers
Refrigeration
Table: Refrigeration Equipment Used
Lighting
Table: Lighting Equipment Used
Regional Differences
Table: Restaurant Electric Sales (GWh)
Table: Restaurant Electric Sales (GWh)
Table: Restaurant Natural Gas Use (billion Btu)
Table: Restaurant Other Fossil Use (billion Btu)
Energy intensity
Table: Annual Energy Intensities
Energy costs as percentage of total operating costs
Figure: Energy Expenditures as Percentage of Total Operating Costs
Load Shapes
Total load comparisons
Figure: Total Load Shapes for Hot Summer, Mild Winter Climates
Figure: Total Load Shapes for Warm Summer, Cold Winter Climates
Figure: Total Load Shapes for Mild Summer, Mild Winter Climates
Figure: Total Load Shapes For Warm Summer, Mild Winter Climates
Figure: Hot Summer, Mild Winter Climates Daily Gas Use
Figure: Warm Summer, Cold Winter Climates Daily Gas Use
Figure: Mild Summer, Mild Winter Climates Daily Gas Use
Figure: Warm Summer, Mild Winter Climates Daily Gas Use
End-use load comparisons
Figure: Electric Intensity by End Use - Deli, Upper Southeast
Figure: Electric Intensity by End Use - Quick Service, 24 Hour, Upper Southeast
Figure: Electric Intensity by End Use - Full Service, Three Meal, Upper Southeast
Survey Results - Satisfaction with Energy Providers
Table: Overall Satisfaction with Electric and Gas Providers
Table: Satisfaction with Attributes of Electric Service
Table: Satisfaction - Top Box Ratings
Survey Results - Interest in Products and Services
Reliability and power quality
Figure: Perceptions of Power Quality and Reliability Problems
Experiences and costs of outages and power disturbances
Figure: Experiences with Outages and Their Costs, Past Year
Table: Power Quality Disturbance Experiences and Their Costs, Past Year
Interest in premium restoration services
Reliability and PQ equipment
Figure: Willingness to Pay for Premium Restoration Service
Figure: Reliability and Power Quality Equipment - Percentage of Restaurants Using
Interest in advanced meters and energy information systems
Figure: Interest in Leasing Advanced Meters and Communication Services
Table: Usefulness of Specific Energy Information and Advanced Meter Features, Top Box Scores
Interest in onsite generation for baseload power
Figure: Prospects for Baseload Onsite Generation
Figure: Restaurant Soft Prospects Required Payback for Baseload Onsite Generation
Reaching the Restaurant Sector - Utility Approaches
Otter Tail promotes electric cooking to save costs and increase productivity
Figure: Market Attractiveness, Electric Cooking Based on Average Electricity and Gas Prices
Figure: Southern California Gas Equipment Promotion
Table: Conservation Actions Taken by Full-Service Restaurants
PG&E advice to restaurants on saving energy
Shut It Off
Turn It Down
Keep It Clean
Recommendations for approaching restaurants
Notes
Synopsis




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