total energy and sustainability management

CASE STUDY

SHARIS CONSUMES LESS & SAVES MORE

With a New Recipe for Strategic Energy Management

When new CEO, Bruce MacDiarmid, joined Sharis Restaurants in 2008, he

challenged the Sharis team to evaluate any operational costs that didnt directly
enhance their guests restaurant dining experience. A financial evaluation
identified utility charges as the third largest controllable expense making them
one of the primary targets for this efficiency initiative. There are two ways to
achieve utility savings, lower rates and reduce consumption. Most of Sharis
restaurants are in regulated energy markets, where rates are controlled by the
state and not open to competition between private companies. This meant the
company had little control over the prices of their utility rates, making efforts
to reduce consumption a top priority. To achieve the savings goals, Sharis first
needed to know where to focus their efforts. Through a combination of data
management, audits, and energy performance initiatives, the company was able
to gain visibility across their chain, identify outliers and implement a corporate
wide energy management program to improve efficiencies and cut costs.
Through their work with Ecova, Sharis knew that they had the data necessary to
reduce and control consumption; they just needed additional support to interpret
and identify the most effective opportunities. Through the expense management
process, Sharis had visibility into the individual site use and cost information for
each of the restaurants in their chain. Ecovas team of energy experts developed
performance reports to accurately assess consumption data using quantifiable
portfolio energy metrics at the individual site level. Each of the 104 Sharis
restaurants were grouped by square footage, guest count, and location, and then
ranked according to their monthly electric and gas usage. The report revealed
the total amount of energy used at each restaurant and drew a comparative
analysis. Findings provided evidence that restaurants, while similar in square
footage and foot traffic, often had vast discrepancies in energy and water use.
Further investigation was needed to understand what was causing such varying
consumption levels. Store and equipment audits were conducted at a few of the
locations with the highest consumption and evaluated for improvements, while
those that were performing well were used to model behavior after. Through
further monitoring of the performance reporting statistics, Sharis was able
to quantify the effectiveness
of their efforts in regard to cost
and consumption. These reports
continue to guide Sharis efficiency
efforts allowing them to clearly
communicate and provide
motivation for reduced consumption
and improved energy efficiencies.

A FINANCIAL
EVALUATION IDENTIFIED
UTILITY CHARGES AS
THE THIRD LARGEST
EXPENSE
SHARIS WAS ABLE
TO QUANTIFY THE
EFFECTIVENESS
OF THEIR EFFORTS
IN REGARD TO COST
ANDCONSUMPTION
IMPROVING THEIR
CORPORATE CITIZENSHIP
AND ENABLING THEM
TO REDUCE ENERGY
CONSUMPTION BY 16%
YEAR OVER YEAR

To maximize these efforts, this information was shared across the restaurant
group. Ecova, with the help of the Sharis team, developed an energy newsletter
to highlight the three most energy-efficient restaurants over the previous period,
highlighting what they did to reduce consumption, educating the entire Sharis
chain on efficiency strategies. Additionally the newsletter provides Sharis
restaurants with season-specific check lists of simple actions that can be taken
to increase energy efficiency, such as changing temperature set points and
harvesting natural heat and light.
Ecovas equipment audits, monthly usage reports, and additional
recommendations have helped Sharis make educated decisions about
upgrading their equipment and facilities, improving their corporate citizenship
and enabling them to reduce energy consumption by 16% year over year. These
savingscomprised:

N early $1 million by temporarily shutting down gas broilers. Firing up gas

broilers to cook just a few items wasted energy and money. Temporarily
adjusting the menu offerings eliminated the need for these broilers reducing
energy use by 25% percent annually. These menu items will be reintroduced
once the broilers have been adjusted for improved efficiencies.

$ 597,480 projected savings through dipper well redesign. During Ecovas

equipment audit, dipper wells, used for ice cream scoops, and other kitchen
tools were running heated water 24 hours a day, seven days a week and found
to waste 8 million gallons of water a year. Sharis is now redesigning this
system, which they aim to install by 2011.

$ 300,000 by installing aerators on faucets. Most of the 520 sinks installed in

Sharis were lacking aerators, which increases water pressure while reducing
volume when the water is running. The company invested $8.00 per faucet
to install aerators on all sinks and cut water consumption by approximately 5
million gallons a year.

 57,720 from internal motion sensors. Rooms used for storage, chemicals, and
$
hot water heaters are rarely used. If a light is left on, it could be on for weeks.
Motion sensors were installed to detect when the room is in use, and turn the
lights on and off accordingly.

$ 31,000 through digital thermostats. Upgrading thermostats allowed Sharis to

set a wide range for indoor temperature that varies between a low and high point
that will always be comfortable for customers. This range means that HVAC
systems no longer have to work constantly to maintain an exact temperature, so
they turn on less often, reducing annual energy consumption by 5 percent.

Challenged by goals to reduce energy costs as much as 10% Sharis adopted a

strategic approach to maximize efficiencies and create awareness at all levels
of their company. Mindful not to detract from the customer experience, Sharis
has gone beyond the financial savings, and gained a deep understanding of how
everyday decisions can conserve energy and improve operating efficiencies.
This comprehensive energy management program has enabled Sharis to
foster a culture of operating smarter, through awareness of the financial and
environmental impact of efficient business practices.

SEE MORE
Gain broad visibility and precise insight
into inefficiencies, with truth in data.
We work with our clients to analyze
resource use, target risks and
inefficiencies with pinpoint accuracy,
and model and measure past,
real-time and future impacts.

SAVE MORE
Lower expenses and increase return
on capital investments, with truth in
results. Make better use of your capital,
equipment, facilities and people by
managing demand and lowering costs
across more categories. Fund and
extend efficiency programs to more
sites and clients.

SUSTAIN MORE
Build lasting advantages for the bottom
line and environment, with truth in
partnership. Change behavior among
employees, clients and communities to
manage and reduce carbon footprints.
In turn, build a positive brand reputation,
political capital and business value.

CONTACT US TODAY
Find out how we can put these
solutions to work for you.
800 791 7564
info@ecova.com
ecova.com

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