Restaurants use a lot of energy. Cafes, cafeterias, and all manner of foodservice businesses are like mini-power plants, using lots of energy to transform food into an eating experience. You do at least one of the following to your food:

• Add energy to it (cooking or heating)
• Keep it from spoiling (refrigeration)
• Serve it up (lighting up your dining room so customers can see)
• Clean it up (serving the food on dishware that requires cleaning)
• Move it to new locations (food trucks, catering, mobile foodservice)

These core business efforts all require energy. On top of that, you want to keep your guests and employees happy. This means using even more energy — for heating, cooling, music, point-of-sale systems, kitchen ventilation, televisions... and the list goes on.

All of that is expensive, especially with rising energy costs and tight profit margins.

You're in luck, though. Conserve has tangible, tried-and-true ideas for how to save energy and money, as well as keep your guests happy.

See larger pie chart here