Reduce Energy Costs & Build Customer Interest

 NYSERDA and Focus on Hospitality program  Key energy issues in restaurants  Short-term solutions  Long-term investments  Incentives for efficient food service equipment

New York State Energy Research and Development Authority kW 0.24 ¢  A not-for-profit public benefits corporation  Promotes energy awareness, efficiency, and alternative resources.  Funded by the System Benefits Charge (SBC) from utility bills across the state.  You and your customers have paid into the SBC since 1998!SBC

Note that:  Roughly HALF your energy is used up by building equipment  Food prep is only % of your total energy costs

Utility Rate vs. Demand Rate Your utility rate is simply “X” multiplied by how much electricity you’ve used, like an odometer. Your demand rate measures speed of electric use (i.e. how much you consume at any given moment), like an speedometer. DID YOU KNOW THAT your utility company charges are based on the highest “speed” (i.e. demand rate) you hit that month, even if your load hits that high only once?

Graph of a typical load throughout one day Turn on equipment Serve breakfast Turn on equipment Serve breakfast Lunch crowd arrives AC kicks on Lunch crowd arrives AC kicks on Dinner rush Night-time lighting comes on Dinner rush Night-time lighting comes on

① ASSESS and take stock of what you have and what you are doing now ② KNOCK OUT or reduce the small things ③ PLAN for investing in your business

Habit Assessment: Look at the daily practices that can be changed to save money and resources. Energy Assessment: Identify where you are needlessly wasting energy, in the short term and the long term.

 the staff is heating and cooling the great outdoors:  Building doors and windows are propped open  Poor or lack of circulating air in the kitchen  “the lights are on, but nobody’s home”:  No one ever touches a light switch  Morning crew fires up everything at once  Parking lot is lit up during lunchtime Check if:

Do not allow staff to turn on everything at once Curtail some of the “peak” demand Stagger start-up times: turn on one appliance at a time every 15 to 20 minutes Do not allow staff to turn on equipment until it is actually needed All modern kitchen equipment reaches operating temperature in about 20 minutes Start a “fire up, fire down” schedule

 What do you need to upgrade or replace right away?  What new equipment should you plan to buy in the future when the old one dies?

 Replace incandescent bulbs with CFLs  Replace incandescent exit signs with LED exit signs  Weatherstrip windows; install door sweeps on hard doors  Install or replace curtains on loading or service doors  Update or add ceiling insulation  Perform regular service maintenance on AC and heating

Which NYSERDA program is right for your business? Homes or small B&B’s with RESIDENTIAL electric accounts Home Performance Program Small businesses with commercial electric accounts: $25K-75K in annual electric bills Small Commercial Energy Audit Program Large facilities: $75K or more in annual electric bills FlexTech

FULLY REFUNDED when at least ONE recommendation equal to the fee is installed $100 fee up to $25K $400 fee $25K to $75K Audit fee based on annual electric cost

 50/50 cost shared energy analysis for buildings above $75K in annual electric bills  Can be used for any type of energy analysis

 Older one-story neighborhood restaurant Bruno’s Restaurant, Saratoga Springs, NY  Open for lunch and dinner

MeasureCost Annual Savings Demand Savings (in kW) Electric Savings (in kWh) Fuel Savings ( mBTU ) Pay back (in yrs) UPGRADE FLUORESCENT LIGHTS $332$ , REPLACE BULBS WITH CFLs $312$ , INSTALL HIGH EFFICIENCY A/C $2,300$ INSTALL LED EXIT SIGNS $255$ Electric Savings

MeasureCost Annual Savings Demand Savings (in kW) Electric Savings (in kWh) Fuel Savings (MBTUs) Pay back in years WEATHERSTRIP DOORS $100$ INSULATE ATTIC$4,500$1, INSULATE WALLS$1,413$ Project Totals $9,212$2, , % return on investment in 3.5 years Fuel & Other Savings

Easy application process!

 Lighting ◦ Efficient fixtures ◦ Occupancy sensors ◦ LED options Efficient Building Equipment  Air Conditioning ◦ Choose from our pre- approved list of qualified equipment

Efficient Kitchen Equipment  Energy savings of 20%-50% over standard equipment  Incentives up to $1000 on eligible equipment ◦ Commercial Refrigerators/Freezers ◦ Commercial Ice Makers ◦ Electric Fryers, Electric Steamers, and Electric Holding Cabinets ◦ And more!

 Product listings of all eligible foodservice equipment and incentives o Updated frequently o Available in hard copy and electronic formats  On-call technical support for information and programs  Questions or issues on incentive applications and processing Incentives and Products

Phone: Program information available: ➚ Click on “Hospitality” in the center of the page We are ready to serve you!