Energy Management in Restaurants We know you have thoughts about how to reduce your restaurant’s or franchise’s energy costs…and that you keep making efforts to do it. We also know you have multiple other demands on your time, including your primary mission of providing customers with the best food, the best service, and the best price. But...Continue reading
Any successful plan to keep restaurant energy costs down includes power saving tips and techniques for high-energy use appliances. GWT2Energy knows which restaurant equipment is likely to be your biggest energy hog and how to minimize the associated costs. After all, we pride ourselves on understanding day-to-day restaurant operations. So, here are a few tips to deal...Continue reading
Energy Conservation Tips for Restaurant Owners The cost of energy is rising every other day! Thus, emphasis on embracing conservation measures that will preserve natural resources and save cost is increasing as well. As a restaurant operator, energy conservation is likely on your list of priorities. Failure to control the use of power within your...Continue reading
Restaurants primarily rely on daily foot traffic. Unfortunately, recent restrictions in a bid to contain the spread of COVID-19 have had a significant impact on the operations of most restaurants. The reason is that people are no longer free to walk in a restaurant and enjoy a meal because doing so may increase the spread of this disease.As such, restaurant owners have no choice but to adapt accordingly to survive and thrive amidst the current challenges. Here are some of the ways you can
Check out the link below for a great podcast from Walt Taylor, Owner of GWT2Energy and Jeremy Julian, from The Restaurant Technology Guys! Walt and Jeremy discuss some new and out of the box things restaurants are doing to help drive sales and customer satisfaction amid Covid-19. How Restaurants Have Pivoted due to COVID-19
There are two ways in which restaurants can boost their profits: Selling more or spending less. Now, for an industry that’s worth over 800 billion, there are many restaurants and service providers competing for the same clients. There’s no guarantee that restaurant owners can increase their profit margins by getting more customers. So what’s left to do? The answer is to find ways to cut costs without compromising the quality of services in their establishments. However, you have to be smart
Interested in learning about Energy Management Systems and the benefits surrounding them? Check out Walt Taylor, Owner of GWT2Energy discussing all things Energy Management with Jeremy Julian on Episode 75 of The Restaurant Technology Guys Podcast! Click the link below to listen! Don't miss this exciting discussion and learn about all aspects of restaurant energy management
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Restaurants are places full of people, life, and business. All of those things require significant energy, but with an energy-saving strategy and an understanding of just how much energy a restaurant needs, that much energy doesn’t have to break the bank.In fact, ENERGY STAR reports restaurants typically use about 2.5 times more energy per square foot than other commercial buildings.Energy is a huge influence on running up restaurant costs, and something every restaurant owner must address. With
While most people think of food costs when they are thinking of opening a restaurant, many people find it hard to calculate what their overhead expenditures for things like utilities will be.Essentially everything in your restaurant will use power in one way or another, even when you are not open for business.Utility Costs Are More Than You ThinkThe reality is that utilities can often be one of the worst expenses for owners. In fact, restaurants often spend 3 to 5% of their total operating costs
Running a restaurant is stressful, there’s no doubt about that. Juggling food and labor costs, guest experience, staffing issues, and all the little things in between can quickly eat up profits.Considering how volatile the industry is, anything that chips away at profits can be a death knell; an unprofitable restaurant will not last long. This is especially true in an industry where guests have many other options.Deciding on which corners you can cut or what programs you can implement to protect