JN| LEARN MORE AT
energystar.gov
ENERGY STAR®, a U.S. Environmental Protection Agency program, helps
us all save money and protect our environment through energy efficient
products and practices. For more information, visit www.energystar.gov
COMMERCIAL KITCHEN EFFICIENCY PROGRAM
Creating Energy- and Water-Efficient Restaurants with ENERGY STAR®
National Grid (USA) is an electric and gas utility company that provides retail distribution in Massachusetts, New Hampshire, New York, and Rhode
Island. In 2006, the company created an innovative initiative to reduce restaurant energy and water use.
National Grid's Commercial Kitchen Efficiency Program helps restaurant
operators overcome barriers to installing energy-efficient kitchen
equipment and improve the energy and water efficiency of their
restaurants by offering:
•	Financial incentives
•	Educational materials
•	Tips to identify highly efficient equipment
•	Energy assessments to show estimated energy and dollar savings
associated with the program
•	Free high-efficiency pre-rinse spray valves (PRSVs) to encourage
initial participation
The initiative leverages ENERGY STAR qualified equipment. Outfitting an
entire kitchen with a suite of ENERGY STAR qualified CFS equipment could
save operators about 350 MBtu, or the equivalent of approximately $3,600,
and could prevent 19 tons of greenhouse gas emissions1. In addition, some
ENERGY STAR qualified CFS equipment saves water (see Table 1).
Table 1
Potential Annual Energy and Water Savings2
ENERGY STAR
Equipment Type
4
/
ELECTRICITY
(kWh)
*
NATURAL GAS
(MBtu)
6
WATER
(gallons)
Commercial Fryers
1,100
50
-
Convection Ovens
1,870
30
-
Commercial Steamers
4,930
33
170,000
NATIONAL GRID'S BEST PRACTICES FOR PROGRAM DEVELOPMENT - A HOLISTIC APPROACH
When developing their program. National Grid looked at both restaurant
energy use and the program holistically. In addition to providing
incentives for kitchen equipment, which is where restaurants use most
of their energy (see Chart 1), the program offers incentives for both
food service and heating equipment. By offering energy assessments,
the program helps restaurateurs identify opportunities for efficiency
throughout the entire building. Some of the ways the initiative met its
goals are as follows:
•	Offering comprehensive incentives. Measures eligible
for incentives include ENERGY STAR qualified CFS
equipment, space heating, water heating, heat recovery,
and newtechnologies.
•	Maintaining flexibility. The initial ENERGY STAR qualified fryer
incentive was established at $300 for each equipment purchase. A low
response rate led to raising incentives to $1,000, resulting in a 1,500%
increase in customer participation.
•	Giving customers an additional reason to participate. The program
offers free high-efficiency PRSVs to all new members of the
Massachusetts Restaurant Association and to customers
participating in restaurant energy assessments. This has been
a successful recruiting tactic.
Chart 1
Average Energy Use in
Restaurants3 (Btu)
Commercial kitchens use 59% of a restaurant's total
energy consumption for sanitation, refrigeration,
and food preparation.
REFRIG
6%
LIGHTING
13%
SANITATION
18%
FOOD PREP
35%
HVAC
28%
nationalgrid
The power of action!
A POA United States
Environmental Protection
m m Agency

-------
NATIONAL GRID'S INNOVATIVE OUTREACH THROUGH PARTNERSHIPS
Another key reason for National Grid's success is thatthey implemented an industry-wide program approach. National Grid partnered with
various organizations that work within the CFS market to educate restaurateurs and promote the program. Their partners include a local
gas consortium (GasNetworks), the Massachusetts Restaurant Association (MRA), manufacturers of commercial kitchen equipment, the
Consortium for Energy Efficiency (CEE), and local equipment distributors. Based on these strong partnerships, National Grid developed
three marketing approaches to promote their incentives:
•	Webinars for industry professionals, CFS equipment manufacturers, dealers, and CEE. Through these webinars and by working with
equipment manufacturers and local distributors. National Grid gave retailers and distributors the tools and information needed to
promote energy-efficient purchases in the dealer showroom; as a result, National Grid was able to reach customers atthe critical time
of product selection.
•	Direct Mailings to MRA's 1,500 current members and to new members when they join the association. MRA is a critical communication
link and provides an effective channel for ongoing outreach to restaurants. Additionally, National Grid continues to offer direct mailings
through equipment manufacturers and their distributors.
•	The "Traveling Road Show" is training that highlights restaurant success stories such as the Taranta Restaurant and Mezza Luna
(see below), which show how easy it is to take advantage of the program. National Grid hosts these shows quarterly.
SUCCESS STORIES
The Mezza Luna Restaurant took a holistic approach for completing renovations in April 2009, according
to E.J. Cubellis, chef and owner. With support from National Grid, Mezza Luna improved their energy
performance by installing four ENERGY STAR qualified ovens. In addition, they installed energy-efficient
fryers, PRSVs, HVAC equipment, occupancy sensors, insulation, and windows.
ITALIAN
FAMILY RESTAURANT
The National Grid Commercial Kitchen Efficiency Program also engages large restaurant chains to help them reduce energy and water
consumption. National Grid works with Papa Gino's, D'Angelo's, Pizzeria Uno, Chili's, Burger King, and the 99 Restaurant to identify
opportunities to purchase energy-efficient equipment. National Grid encourages the chains to adopt equipment purchasing guidelines
that encourage procurement of equipment that has earned the ENERGY STAR as well as other high-efficiency equipment.
Taranta Restaurant has shown leadership under chef and owner Jose Duarte (pictured right) by installing
ENERGY STAR qualified programmable thermostats, tankless water heaters, PRSVs, and energy-efficient
lighting with support from National Grid.
RESOURCES
Other utilities can benefit from National Grid's experience when designing their own CFS incentive programs. Details about the National
Grid program are available atwww.powerofaction.com4. The Environmental Protection Agency provides information about CFS equipment
incentive programs in a best practices document, entitled CFS Program Administrator Guide for Utilities. This guide is located under
"Guidebooks" atwww.energystar.gov/cfs. Another useful resource is the ENERGY STAR Guide for Restaurants, also located under
"Guidebooks," which outlines how restaurant managers and owners can reduce energy and water consumption and help protect
the environment.
For additional information, contact:
Una Song, U.S. EPA	Michael Pace, National Grid
Phone: (202) 343-9024	Phone: (781) 907-1610
E-mail: song.una@epa.gov	E-mail: michael.pace@us.ngrid.com
'www.energystar.gov/cfs
individual product pages accessible from www.energystar.gov/cfs
3Cooking Appliance Performance Report. PG&E Food Service Technology Center.
www.fishnick.com/publications/appliancereports/special/Appliance_Report.pdf
4Use ZIP code 02451 and select either Small or Large Business from the drop down box.
nationalgrid
The power of action!
£%	United States
Environmental Protection
Agency

-------