1. The Lean Green Machines Energy Efficiency in the Restaurant Franchise Model

2. Good Burger Quick service restaurant chain 8,000 locations $750,000 in annual sales 3-4% of overall costs is energy consumption 25% of energy cost accounts for cooking

3. The Challenge Achieve a 10% reduction in all energy consumption by 2020 ‐↓Lighting by 2% ‐↓Cooking by 4% ‐↓Refrigeration by 2% ‐↓Ventilation by 2%

4. Management - Incentives Upgrade Incentives Energy STAR purchase rebates –Qualifying Energy STAR appliances –Mail-in rebates offered by local utility companies Federal tax incentives –Tax Credits –HVAC, insulation, water heaters, stoves, windows & doors

5. Management - Incentives Participation Incentives Energy STAR participation –Cover 5% of purchase price Annual franchise fee –Reduction of 50 kBTU/yr = 0.25 % reduction –Reduction of 100 kBTU/yr = 0.50 % reduction Best Franchise Award –Based by region –Most improved year over year –Choice of restaurant upgrade

6. Management - Education Education of: Good practice savings Software applications –Portfolio manager –Siemens EcoView Optimal facility design

7. Optimal Facility Design Hot water delivery system –California model –Minimize piping distance –Mirror bathrooms –Centralized heaters

8. Optimal Facility Design

9. Technological Improvements - HWM Pre rinse Spray valve ‐Removes initial debris ‐Decrease dishwasher cycle times Aerator ‐Increasing oxygen content in water ‐Decreases water flow rate Temperature ‐Optimal hot water temp: 120⁰F ‐Optimal dishwasher water temp: 145⁰F

10. Management

11. Technological Improvements - HVAC 60% electricity used by HVAC system 25% of HVAC system are oversized Light commercial HVAC –More energy efficient –Save up to $350 annually and $4,200 lifetime

12. Conclusion Improving long term franchise viability – Upgrade incentives – Participation incentives – Portfolio manager – Siemens EcoView – Hot water delivery system – HVAC

13. Questions