Saving Energy Means Saving Money

As open kitchens become more popular, even in QSRs, upgrading to new, modern, high-efficiency equipment can reap significant performance and energy benefits. Restaurants are among the most energy-intensive commercial spaces making utilities one of the highest costs facing restaurateurs. With low-profit margins, any monetary savings from energy efficiency improvements significantly benefit the bottom line.


+ Install LED lighting, they use at least 75-90% less energy than incandescent bulbs
+ Fryers shorten cooking and recovery times and use 30-35% less energy
+ Griddles save energy and have higher production rates with more uniformity of temperature
+ Dishwashers use 40% less energy and 40% less water
+ Commercial fridges and freezers use 40% less than standard equipment
+ Coffee brewers use 35% less energy
+ Commercial steam cookers use 38-50% less energy and 90% less water
+ Hot food holding cabinets use up to 70% less energy

Purchasing ENERGY STAR® certified equipment vs standard models will use 30-90% less energy.

Look for the BLUE STAR —and open the door to new possibilities for your business.

Learn more about financial incentives and rebates for your province

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SustainABILITY Best Practices Guide

Restaurants Canada is taking the lead on sustainability to help the foodservice industry save energy and money. Download this guide for high-efficiency steps for implementing low-impact operations and embracing future-ready foodservice.

Produced by The Next Course for LEAF and Restaurants Canada

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