How to Build an Environmentally-Friendly Restaurant Business (Real Examples)03 Jan
The Goody, Goody restaurant is a family-owned and family-run business for over 44 years. Located in St’ Louis, Missouri, the 3,200 square feet restaurant operates six days a week from 6 am to 2.30 pm. In April 1997, Richard Connelly, the owner of Goody, Goody decided it is time to make his restaurant energy efficient.
Helping the environment and getting something is return seemed like an excellent idea. Connelly opted for improving the lighting system in his restaurant for making it look brighter and saving on the energy bill. Therefore, he signed up for an energy audit for receiving professional advice on how to improve the energy usage in the restaurant.
The recommendations made by Union Electric revealed a number of weak points. For example, changing 20 100-W incandescent lamps to lower wattage compact fluorescent lamps saved Connelly $446 per year in energy costs. The changes Connelly made after the audit will save him $1,323 in annual cash savings. In addition, he will save 17,196 kWh each year after implementing energy efficient solutions.
