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Energy Efficiency Case Studies
DoubleTreeRestaurant Case Study
The upscale DoubleTree Hotel in Pleasanton, CA followed up a site assessment by the FSTC's energy efficiency experts by replacing three steamers with two energy-efficient steamers and an energy-efficient combination oven.
Moffitt CafeRestaurant Case Study
The Moffitt Cafe in San Francisco, CA replaced two convection ovens with energy-efficient ENERGY STAR® models.
Angelou's Mexican GrillRestaurant Case Study
Thanks to PG&E's Step Up and Power Down program and California Energy Wise equipment rebates, Angelou's purchased efficient refrigeration equipment and incorporated energy saving best practices.
Danville Brewing CompanyRestaurant Case Study
Danville Brewing Company took advantage of the FSTC's 'Try Before You Buy' program and test drove a new ENERGY STAR fryer that delivers high quality fried foods for their menu.
Main SqueezeRestaurant Case Study
Main Squeeze in Oakland leveraged the FSTC's expertise in efficient lighting and upgraded to money-saving LED lamps that will pay for themselves in less than 3 1/2 months.
SideboardRestaurant Case Study
Capitalizing on the energy efficiency successes of their Danville location, Sideboard called upon the FSTC when it was time to open a second location in Lafayette.
Bridges Restaurant & BarAudit & Action Demonstration Project
Bridges underwent a thorough energy audit by the FSTC energy experts, then received an energy-efficiency makeover worthy of its Hollywood gastronomic stardom.
Comal RestaurantDesign Support Showcase
Comal is a shining example of what can be accomplished when a passion for sustainability, energy efficiency, long-term profitability and engineering knowhow collide.
KC's Sports BarEngineering Case Study
KC's was remodeled from the ground up, and with help from the FSTC, implemented a variety of strategies to maximize energy efficiency.
SideboardEnergy Sucess Story
Sideboard is a Green Certified Restaurant featuring a menu that includes local, organic and sustainable ingredients.
Tadich GrillEnergy Sucess Story
Tadich Grill, established in 1849, is the oldest restaurant in San Francisco, and a role model for sustainability in the foodservice and hospitality industry.
Vic's All Star KitchenAudit & Action Demonstration Project
Vic’s All Star Kitchen has the winning formula for reducing utility costs, drastically increasing production and offering greater flexibility to handle the appetites of the local community.
Yalla MediterraneanRestaurant Case Study
Yalla replaced a massive underfired conveyor broiler with a high-efficiency enclosed conveyor broiler to realize substantial energy savings and increased kitchen comfort.
