A number of opportunities for saving energy can often be found in the end-use areas that consume the most energy. In a typical restaurant, cooking, water heating, refrigeration, and lighting represent between 69 and 81 percent of the total use depending on climate, making those systems the best targets for energy savings.
In order to better manage your restaurant’s energy costs, it helps to understand how you are charged for those costs. Most utility charge commercial buildings for their natural gas based on the amount of energy delivered. Electricity, on the other hand, can be charged based on two measures – consumption and demand. The consumption component of the bill is based on the amount of electricity, kilowatt-hours, that the building consumes during a month. The demand component is the peak demand in kilowatts, occurring within the month or, for some utilities, during the previous 12 months.