► Purchase Energy Star™ certified Commercial Food Service Equipment – savings of 10 to 70 percent over standard models. See Energy Star’s Commercial Kitchen Equipment Savings Calculator. (Steamers, Fryers, Convection Ovens, Griddles, Combination Ovens, Holding Cabinets,
► Turn equipment off when not in use.
► Maintain and repair equipment such as refrigerator gaskets, refrigerator and freezer doors, etc.
► Do a regular check of the thermostat on your appliances – refrigeration, dish machines, hot water heaters, ovens.
► Turn off exhaust hoods when appliances are not being used or use a demand-based exhaust control system (sensors monitor cooking, help vary the exhaust fan speed).
► Fix water leaks ASAP.
► Think about what tools are more efficient for some kinds of cooking/warming – ovens vs. rotisseries, griddles vs. broilers, microwaves vs. oven.
► Maintain appliances. Examples: clean refrigeration coils, leaky gaskets, doors that do not shut.


► Use tools such as bi-level switching, dimmers and occupancy sensors (especially in
restaurant restrooms)
► Use natural light as much as possible.
► Replace lighting with LEDs -lighting in dining area, lit signage such as EXIT signs, parking lots.

ENERGY STAR Guide for Restaurants: Putting Energy into Profits


► Get annual tune-ups of your heating and cooling.
► Change air filters regularly.
► Evaluate your building envelope -roofing, insulation, windows, entry.
► Evaluate your landscaping.


► Do energy efficiency first, then explore solar.
► Get employees involved.
► Market your efforts to customers.
► Think holistically-total cost of ownership including purchase price and energy savings over time, return on investment. Consider water and energy savings over time.


► El Paso Electric
► New Mexico Rural Electric Cooperatives
► New Mexico Energy, Minerals & Natural Resources Department
► Zia Natural Gas
► Department of Energy
► United States Department of Agriculture­