Low and No Cost Energy Efficiency Opportunities For Locally Owned Restaurants In White Bear Lake, Minnesota

Transcription

1 Low and No Cost Energy Efficiency Opportunities For Locally Owned Restaurants In White Bear Lake, Minnesota Minnesota Department of Commerce Division of Energy Resources Energy Efficiency and Conservation Block Grant Program City of White Bear Lake Final Report June 30, 2012 This project was made possible by a grant from the U.S. Department of Energy and the Minnesota Department of Commerce through the American Recovery and Reinvestment Act of 2009 (ARRA)

2 Contributors and Participants City of White Bear Lake Ellen Richter Food Service Energy Leadership Program at Eureka Recycling Betti Iwanski Carl Samuelson Nancy Kelly Venbing Jogwuia Restaurants Acqua Admiral D's Waterfront Tavern Betty's Pies Casa Lupita CG Hooks Dellwood Hill Golf Club Donatelli s Homemade Italian Dugout Bar The Hanger Room Manitou Station Roman Anthony s Rudy s Red Eye Grill Sak s Sports Bar Sam Thai Ursula s Wine Bar and Cafe VFW Washington Square White Bear Bar White Bear Yacht Club Contractors Applied Energy Innovations Associated Mechanical Contractors Bavolak Electric Budget Lighting, Inc. Energy Misers LLC Faircon The Gasket Guy Laughing Electric Co Premier Restaurant Equip Schwab Vollhaber Lubratt

3 Minnesota Department of Commerce Division of Energy Resources Energy Efficiency and Conservation Block Grant Program City of White Bear Lake Final Report Introduction In 2009, the City of White Bear Lake (WBL) obtained an Energy Efficiency and Conservation Block Grant for $49,120 to implement a technical assistance program for smaller independently owned restaurants. The City partnered with the Food Service Energy Leadership Program, housed and supported by Eureka Recycling, to provide technical support needed for the program. The services available to businesses included: energy use assessments, low cost materials to achieve water and energy savings, workshops, project management services, and on going personalized support to encourage businesses to take action. The project lasted 2 years, audits were conducted at 24 businesses, follow up support was provided to 20 businesses, and 10 contractors participated in the program. The goals of the program were threefold. First, identify at least 10% energy savings opportunities based on taking low and no cost actions, educate and motivate business owners to take action, and track energy use to determine if savings were achieved. To determine if actual energy savings occurred, the energy use of each business was corrected for weather conditions and compared to the base year of 2009 (or 2010 if the business was not open in 2009). Second, create a toolkit for the City of White Bear Lake (and other communities) to support energy efficiency in the food service sector. Finally, create a business collaborative around energy efficiency that would be self sustaining after the grant period ended. All of these actions were intended to establish the basic building blocks for more energy savings in the future beyond low cost and no cost actions. This project benefitted from funding from a Department of Energy Cooperative Grant to expand energy conservation programming. Additionally, the work in WBL was enhanced by simultaneous and similar food service energy research in the City of Minneapolis, funded with a Conservation Applied Research and Development (CARD) grant. Funding from a City of Minneapolis Climate Change Innovation grant provided for a workshop that was available to the participants in WBL. Implementation Strategy A summary of activities undertaken during this grant are included in Table 1. These activities were designed to lay the groundwork for eventual energy savings. These are presented per the Department of Energy (DOE) reporting format for projects funded under the Energy Efficiency and Conservation Block Grant (EECBG) program. [3]

4 Minnesota Department of Commerce Division of Energy Resources Energy Efficiency and Conservation Block Grant Program City of White Bear Lake Final Report Table 1: Project Implementation Activities Summary Metric Area Metric Description Building Energy Audits 24 Audits Completed 148,336 Floor Space Audited, ft 2 32,085 Identified Gas Savings, Therms 522,848 Identified Electric Savings, kwh $73, 582 Identified Energy Savings, $ 15% Average Energy Savings Identified as % of Base Year 638,992 Identified Water Savings, Gallons Building Retrofits 7 Low Flow Pre Rinse Spray Valves Installed 139 Low Flow (1.5 gpm) Aerators Installed Technical Assistance 20 On site Presentation of Energy Assessment Report Workshops, Training, Education 28 On site review of 6 month Progress Reports 17 Final 6 month Progress Reports mailed to participants 14 Facilitated Contractor Site Visits 120 Energy Tip Contacts 2 Articles Describing Program in Local Media 4 Workshops or Focus Groups Held 11 Business Owners Attending The building energy audits identified average energy savings potential of 15% based on no to low cost activities, which exceeds the goal of 10%. Although not a direct energy savings, the water saving opportunities of 638,992 gallons were significant. Based on an average cost of $0.01 per gallon, water savings worth $6,390, combined with the identified energy savings of $73,582 provided a total cost savings value of almost $80,000. The initial audit also included a survey to get a sense of what the businesses knew about energy efficiency in general. The building retrofit and technical assistance activities used numerous strategies to provide support and motivation to the business owners. The aerators and pre rinse spray valves were available to participating businesses for free and installed for the business owners with the onsite presentation of the energy assessment. The aspect of providing free items was wellreceived by the business owners. Once the business had been in the program for at least six months another on site meeting was held to discuss their progress and brainstorm how to take further steps. An example of one of the progress reports delivered in June of 2012 is included in Appendix 1. The contractor visits provided an opportunity to introduce energy efficient technology and provide access to utility rebates and financing programs. The Energy Tip s served two purposes: the reminder focusing on one specific activity (e.g. replacing T12 lights or adjusting thermostat settings) reinforced previously recommended actions, and the additional contact provided a way to get [4]

5 Minnesota Department of Commerce Division of Energy Resources Energy Efficiency and Conservation Block Grant Program City of White Bear Lake Final Report updates and feedback from the businesses. Articles in the local media highlighted successes of the program and provided good press to the businesses involved and encouraged other businesses to participate. The workshops, training and education included a seminar by a national expert on food service energy efficiency; a focus group with White Bear businesses; a workshop highlighting the basic opportunities for businesses; and one final workshop that discussed opportunities for solar energy in this sector. In all these meetings, the successes of specific businesses in the program were highlighted to reinforce the real savings being achieved by restaurants in the program. One of the most successful aspects of the grant work was obtaining good data for the local restaurant sector, including the amount of energy they consume, where the energy saving opportunities are, what types of equipment they use, and general operating constraints that they face. Table 2 provides a profile of the average restaurant in this market sector. This profile is based on data from both the White Bear Lake study and the City of Minneapolis study mentioned previously. A more detailed description of this market sector is included in Appendix 2. The table also includes expected energy use in a commercial building of an equivalent size to emphasize the high energy intensity of restaurants. Table 2: Energy Consumption for 5,300 ft2 Restaurant Electric Gas Total Average Commercial Intensity Usage (2010) kbtu /ft 2 kbtu /ft 2 kbtu /ft 2 kbtu /ft 2 171,093 10,978 1,681, ,000 kwh Therms kbtu kbtu Cost $ (2010) $16,470 $0.83/Therm $25,530 $7,300 Figure 1 shows how the energy is used in a typical small restaurant (matching the profile identified in this project). This shows where the extra costs are relative to an average commercial building. Space heating and cooling is large due to extra costs associated with kitchen exhaust fans that remove conditioned air from the space. The energy costs for water heating are relatively small but if supply and sewer costs are included, the costs associated with water use are much more significant. Refrigeration and food prep are significant energy costs that average small retail businesses do not have. [5]

6 Minnesota Department of Commerce Division of Energy Resources Energy Efficiency and Conservation Block Grant Program City of White Bear Lake Final Report Figure 1: Energy Costs Broken out by Primary Use Energy Cost Breakdown Water Heating, $2,421 Lighting, $2,306 Space Heating, $3,080 Cooling, $2,471 Refrigeration, $7,082 Food Prep, $8,170 If water supply and sewer cost are included: $6,578 Results The WBL restaurant energy efficiency project met or exceeded all the expectations of the grant. The program successfully identified specific opportunities to achieve at least 10% energy savings and documented at least 5.8% actual energy savings through the end of A toolkit will be hosted on the Clean Energy Resource Teams (CERTs) website ( to share the best practices and case studies identified in this grant. The goal of setting up a formal business collaborative was not specifically achieved but many of the goals and characteristics of the collaborative were tested out by the project team and that learning can be applied to future efforts to support this market sector. Energy Savings Summary A summary of the energy savings impact of the program, through the end of 2011, is provided in Table 3. Although the actual savings achieved did not equal the 15% savings potential identified in the site assessments, the total savings of $45,617 (5.8%) indicates this program had a positive impact and provides a base for the City of WBL to continue supporting energy efficiency in its business sector. A detailed summary of the energy usage for each restaurant participating in the program is included in Appendix 3. Specific names of the businesses are not included in the list to protect confidentiality. [6]

7 Minnesota Department of Commerce Division of Energy Resources Energy Efficiency and Conservation Block Grant Program City of White Bear Lake Final Report Table 3: Project Savings Compared to Base Year Total # Restaurants in Program Actual kwh Saved 176, , ,765 Actual Therms Saved 12,280 8,208 20,488 $ Saved $25,577 $20,040 $45,617 % Actual Energy Saved 8.4% 4.0% 5.8% Low and No Cost Energy Actions Table 4 lists the low and no cost actions that had the most potential for energy savings from the building energy audits. Almost half of the savings identified could be achieved by focusing on the heating ventilating and air conditioning (HVAC) systems. It should be noted that of the 90% opportunity (out of total restaurants) for setting back thermostats, 50% of these businesses still had manual thermostats. Despite identifying significant opportunities for refrigeration maintenance and door repairs (gaskets, strip curtains, and door closers), the impact of those energy saving measures is quite small. The overall impact of lighting savings is also small but the payback from these actions is good and makes lighting retrofits a good first step. A more detailed listing of all the opportunities identified in this project is included in Appendices 4 and 5. Activity Table 4: Frequency and Impact of Low and No Cost Actions % of businesses where opportunity was identified Average Energy Savings, kbtu Install programmable thermostat or setback existing programmable thermostat to 85 for unoccupied cooling from 70 degrees. Set back programmable thermostat to 55 for unoccupied heating from 65 degrees. Install locking covers. 90% 13,171 Set back make up air duct thermostat to 55 degrees from 65 degrees. 50% 87,056 Turn off make up air (MUA) and kitchen exhaust hoods at night and whenever kitchen is closed. 65% 40,272 Clean HVAC evaporator and condensing coils twice a year. Replace dirty air conditioner filters quarterly. Check ducts for leaks. 45% 5,269 Replace faucet aerators at all hand washing sinks and PRSV with low flow aerators and PRSV. 95% 16,800 [7]

8 Activity Minnesota Department of Commerce Division of Energy Resources Energy Efficiency and Conservation Block Grant Program City of White Bear Lake Final Report % of businesses where opportunity was identified Average Energy Savings, kbtu Adjust hot water heater temperature from 140 degrees to 120 degrees. 60% 30,738 Follow an appliance start up and shutdown schedule. Emphasize attention to deep fryers, hot range, etc. 75% 57,086 Replace /repair damaged refrigerator door gaskets. Align doors and make sure they close properly. 50% 15,066 Install strip curtains at walk in cooler and freezer units. 75% 12,756 Replace Incandescent bulbs and flood lamps with ENERGY STAR CFL bulbs or LEDs where possible. 95% 14,649 Replace 40 watt 4 foot T12 bulbs and magnetic ballasts with 25 watt 4 foot T8 bulbs with high efficiency electronic ballasts. 55% 16,116 Total Savings Potential, kbtu 308,978 Total Energy Use of Profile Restaurant, kbtu 1,681,740 Potential Savings as a % of Total Energy Use 18% Opportunities for Larger Retrofits After the initial site assessment was completed, the project team looked for opportunities for contractors or suppliers to provide products or services to assist the business in achieving energy savings. Table 5 provides a summary of the total cost of installed and bid projects. The installed projects included: gasket replacements, lighting retrofits, new reach in coolers, new rooftop units, an energy management system for the kitchen exhaust, and a new icemaker. Based on the initial survey, most of these businesses were not even aware of utility rebates for energy efficiency projects so it is likely these rebates would not have been utilized without the efforts of this program. Details of the specific projects are included in Appendix 6. Table 5: Contractor Site Visits Expected Energy Savings Cost kwh Therm CO2 Utility Rebates Installed Projects $55, ,962 1, ,573 $10,544 Bid Only $19,650 24,881 2,957 79,868 $680 Restaurant Energy Toolkit A toolkit for this project was created through collaboration with CERTs to support energy efficiency and conservation efforts after the grant funding is complete. The toolkit will be hosted on the CERTs website and include the following: [8]

9 Minnesota Department of Commerce Division of Energy Resources Energy Efficiency and Conservation Block Grant Program City of White Bear Lake Final Report A case study on the WBL Program that describes overall project sharing the experience of many businesses in the program. A specific case study on Donatelli s Homemade Italian, a restaurant that achieved over 20% energy savings while participating in the program. An energy calculator tool that restaurants can use to compare their energy use with the profile restaurant from this study and the Minneapolis restaurant study. A 10 minute audit listing the easiest and most common ways to save energy in a restaurant. An in depth audit checklist that details opportunities for each system (HVAC, water, food prep, lighting, and refrigeration). Specific resources to provide technical support including: utility programs, suggestions for selecting a knowledgeable contractor, and links to online resources. Restaurant Energy Collaborative One of the more ambitious goals of the grant was to create a Small Business Energy Efficiency Collaborative where businesses would learn from each other and identify opportunities for bulk purchases of energy efficient products or services. It became clear early on that this was not an achievable goal during the grant period. Specifically, the nature of the food service business sector presented a number of challenges. An online forum for members to discuss conservation efforts was not realistic because the business owners spend very little time using a computer during their work day. Most did check , at least irregularly, so an alternative approach of sending a monthly energy tip via was used. Participants shared that these energy tips served as a useful reminder, because they were brief and focused on a single task, which made it feel easier and less overwhelming, to complete a single task. The logistics of a bulk buy were challenging because generally restaurants required different equipment and an economy of scale was not reached. However, on a few specific items, a bulk buy strategy was piloted. A bulk buy was organized specifically for water saving devices by partnering with CERTs, who established a vendor relationship and obtained bulk discounts on low flow aerators and pre rinse valves. This bulk buy was offered throughout the entire state of Minnesota, and further reduced the price by leveraging utility rebates in a number of instances. Another good example was the referrals to the One Stop Efficiency Shop where participants were able to get fixed pricing on lighting retrofits, a rebate from Xcel Energy and access to small business loan programs. Bulk buys beyond these examples were not implemented due to the challenges of establishing the necessary purchasing relationships and the size of the purchasing group needed to receive a significant discount. Some of the business collaborative goals were tested by the project team and had limited success. While workshops were anticipated as a great way to educate business owners, they [9]

10 Minnesota Department of Commerce Division of Energy Resources Energy Efficiency and Conservation Block Grant Program City of White Bear Lake Final Report took a lot of effort to organize and had limited attendance. Even a workshop with a nationally recognized expert in foodservice had only a few small business owners attending. Workshops were more effective at attracting contractors, suppliers, and regulators. In order to educate business owners, it became clear that the interaction needed to be short, relevant to their business, and delivered in a convenient matter. This was best and most effectively accomplished through a one on one visit. In a short visit, the business owner would receive customized technical assistance based on a personalized report. The six month report distribution was an excellent example of this strategy. The rapport established during those visits led to the identification of most of the additional projects the technical team supported during this grant. Overall, self sustaining business collaborative was not created, but inroads were made toward establishing communication strategies around energy efficiency and determining best methods for education and program delivery. This market sector continues to be challenging to reach and providing support for energy efficiency implementation requires a lot of personal attention for each business. Summary and Conclusions The independently owned restaurant sector is energy intensive and generally lags behind in implementation of energy efficient improvements. The opportunities for saving energy are present, and many improvements are of little or no cost to the business. Additionally, businesses have proven that with personal motivation and some tailored technical support, achieving significant energy savings is realistic. However, in order for widespread energy improvements to reach the industry, an improved method of program delivery will need to be established. Regular contact with businesses is essential to supporting progress towards energy efficiency, and a typical auditor client relationship may not be sufficient. Groups such as mechanical, electrical and refrigeration contractors as well as equipment suppliers already have access to the businesses through maintenance and retrofit work; they could develop into trusted partners to promote energy efficiency improvements. Cities also could provide significant support by providing technical support to their businesses, or offering low interest loans, among others options. Currently barriers to energy efficiency implementation must be overcome to work in this sector. Any provider of energy efficient retrofits still must establish a trusted relationship with the businesses and overcome skepticism that recommendations will actually result in energy saved. Furthermore, getting a business owner s time and commitment to the improvements can be difficult, since in the end, energy costs make up only a small portion of overall costs.. For all the attention lack of financing receives as a barrier to implementation, financing is rarely [10]

11 Minnesota Department of Commerce Division of Energy Resources Energy Efficiency and Conservation Block Grant Program City of White Bear Lake Final Report a barrier to initial actions. If that initial skepticism is overcome and businesses begin prioritizing energy use as criteria in their decision making, financing of projects tends to work out. However, grants from cities have proven successful in providing that final nudge that pushes a business to invest in energy efficiency. For a city, there are additional benefits from creating this type of energy efficiency program. Specifically, it provides a way for cities to invest in the small, local businesses and grow a sense of community around this important issue. Offering these services to business also creates a sense of goodwill toward the city (allowing the city to play a role other than enforcer ). Cities can find willing partners in non profits, utilities, and some engineering firms or energy service companies, most of whom have existing initiatives available to build upon. Buy in from the business community around the benefits of energy efficiency will grow as additional businesses share their success stories. Tracking data and documenting demonstration projects will provide the evidence needed to bring more businesses into the fold. But ultimately nothing will support the small business food service community in these endeavors more than some personal attention from knowledgeable energy professionals. [11]

12 45,000 Electric Use 40,000 35,000 30,000 25,000 20,000 15,000 10,000 5,000 0 Actual Use (kwh) Predicted from baseline usage (kwh)

13 8,000 Gas Use 7,000 6,000 5,000 4,000 3,000 2,000 1,000 0 Total Use (Therms) Prediction from baseline usage (therms)

14 5,267 Energy Intensity Energy Use (2010) Energy Cost $ (2010) Electric Sample Average Electric CBECs Gas Sample Average Gas CBECs Total Sample Average Total CBECs kbtu /ft 2 kbtu /ft 2 kbtu /ft 2 kbtu /ft 2 kbtu /ft 2 KBtu /ft Kwh Kwh Therms Therms kbtu kbtu 171, ,323 10,978 8,217 1,681,740 1,348,357 Total Total $16,470 $15,432 $9,060 $6,781 $25,530 $22,213 Refrigerati on 15% Water Heating 12% HVAC 27% Water Heating, $2,421 Lighting, $2,306 Space Heating, $3,080 Cooling, $2,471 Lighting 5% Refrigerat ion, $7,082 Food Prep 41% Food Prep, $8,170

15 Equipment Type Quantity Fuel Location Equipment type Water flow (GPM) Basement /storage Kitchen Gas Water Heater Dishwasher with electric booster heater Men s Restroom aerator 2.2 Women s Restroom aerator 2.2 Kitchen hand sink aerator 2.2 Kitchen hand sink aerator 2.2 Kitchen Prep sink aerator 4 Kitchen pot fill sink aerator 4 Kitchen rinse sink PRSV 2.5 Kitchen rinse sink aerator 2.2

16 Equipment Type # of doors Door type Walk in cooler 1 Solid Walk in Freezer 1 Solid Ice Machine 1 Fountain /Pop machine 1 Prep table cooler 2 Solid Under counter cooler 1 Solid Reach in cooler 1 Solid Reach in freezer 1 Solid Equipment Type Quantity Kitchen Exhaust Fan & hood 2 Bathroom Exhaust fan 2 Make up air unit 1 Roof top unit 1 Thermostat(s) 1 Location Restrooms Dining Area Menu Display board Exhaust hood kitchen Walk in cooler and freezer Storage Exterior Lights Kitchen Office /basement Light Description & Control Incandescent /flood /CFL Incandescent /flood /halogen Floods /halogen Incandescent /CFL Incandescent /CFL Incandescent /4 ft. T8 /4 ft. T12 fluorescent Incandescent /floods /CFL /4 ft. T8 /4 ft. T12 4 ft. T8 /4 ft. T12 fluorescent 4 ft. T8 /4 ft. T12 fluorescent

17 Appendix 3 - Restaurant Energy Data Type Square Feet Identified Savings, kwh Identified Savings, Therms Identified Energy Savings, $ Energy Savings Identified, % Identified Savings, Water 2009 kwh 2009 Elec Cost ($) 2009 therm 2009 Gas Cost ($) Total 2009 kbtu 2009 kbtu/ft Total Cost ($) 2009 Water Use 2009 Water Cost ($) 2010 kwh 2010 Elec Cost ($) 2010 Therm 2010 Gas Cost ($) 2010 kbtu/ft Total Cost ($) 2010 Water Use 2010 Water Cost ($) W01 Restaurant 5,800 9,295 2,688 $3,825 7% 74, ,413 $27,922 33,187 $25,860 4,477, $53, ,188 NA 343,949 $29,364 27,424 $21, $50,435 W02 Restaurant $908 19% 44,761 35,526 $4,263 1,563 $1, , $5, ,648 $693 32,901 $4,086 1,720 $1, $5, ,924 W03 Restaurant 1,300 10, $1,226 11% 3,500 71,068 $6,234 3,121 $2, , $8,811 0 $0 67,550 $6,413 2,947 $2, $8,883 NA W04 Bar 3,800 8, $1,475 10% 12, ,149 $12, $ , $12, ,456 $1, ,209 $12, $ $13, W05 Restaurant 7,000 31,310 2,830 $2,756 15% 28,000 0 $0 0 $0 0 0 $0 NA NA 238,272 $25,652 16,626 $12, $38,257 NA W06 1 Restaurant 5,600 36,537 2,153 $5,442 13% 39,000 W07 Restaurant 7,600 13,776 2,562 $4,381 17% 50,000 0 $0 0 $0 0 0 $0 537, ,559 $16,766 21,396 $16, $32, ,788 W08 Restaurant 7,300 26,990 2,911 $5,000 18% 15,200 0 $0 0 $0 0 0 $0 NA NA 139,680 $13,157 14,320 $11, $24,234 NA W09 Restaurant 1,300 9, $1,341 22% 2,192 22,798 $2, $ , $3,284 62,832 NA 34,273 $3, $ $4,549 88,264 W10 Restaurant 28,000 44,261 2,069 $9,500 7% 35, ,480 $40,005 34,081 $24,330 5,088, $64,336 NA NA 503,200 $42,462 31,551 $23, $65,909 NA W11 Restaurant 4,856 20,169 1,198 $2,762 20% 21, ,849 $8,436 5,788 $4, , $13, ,140 $1, ,985 $8,605 6,003 $4, $13, ,564 W12 Restaurant 13,000 74,420 1,356 $6,626 15% 60,426 0 $0 0 $0 0 0 $0 0 $0 372,240 $32,526 22,664 $17, $49, ,624 W13 2 Restaurant 10,000 58,393 4,543 $8,388 15% 15,200 W14 Restaurant 1,600 15, $2,333 18% 21,000 0 $0 0 $0 0 0 $0 0 $0 67,901 $7,251 2,954 $2, $9,820 81,532 W15 Restaurant 1,200 7, $1,222 10% 14,700 40,387 $4,749 4,184 $3, , $7,969 87,516 NA 42,587 $5,099 3,645 $2, $8,011 73,304 W16 Bar 3,300 17, $1,792 14% 29, ,790 $11, $ , $12, ,876 NA 138,412 $12, $ $13, ,260 W17 Restaurant 3,800 12, $2,191 10% 6,612 0 $0 0 $0 0 0 $0 0 $0 105,743 $12,656 8,226 $6, $19,386 97,240 W18 Restaurant 6,900 55,938 2,755 $7,034 17% 147, ,031 $26,625 16,196 $12,474 2,657, $39,099 1,301,000 NA 309,553 $28,539 17,361 $13, $41,747 1,291,000 W19 Restaurant 21,000 30,103 3,514 $5,380 12% 10, ,200 $36,285 23,760 $15,775 3,806, $52,060 NA NA 468,800 $41,017 21,755 $15, $56,568 NA W20 Restaurant 14,000 38,269 1,294 $0 23% 7, ,240 $16,000 5,189 $3,953 1,045, $19,953 NA NA 167,680 $17,662 4,784 $3, $21,445 NA WBL Avg 7,417 26,142 15% 31, ,764 $15,138 9,911 $7,404 1,577, $22, , ,623 $18,430 11,900 $9, $27, ,885 Total 148, ,848 32,085 $73, ,992 2,232,931 20,505,894 Notes: 1. W06 not included because restaurant in a hotel on with a single meter for electric and single meter for gas 2. W13 not inlcude because it opened in 2010 so there was not enough data to calculate energy savings.

18 Appendix 3 - Restaurant Energy Data 2010 Water Cost ($) Type 2010 Net Electric Savings (kwh) Square Feet 2010 Net Gas Savings (Therms) Identified Savings, kwh 2010 Net Cost Savings ($) Identified Savings, Therms Projected 2010 energy Use (kbtu) Identified Energy Savings, $ Energy Savings Identified, % Adjusted 2010 Total kbtu Identified Savings, Water 2011 kwh 2009 kwh 2011 Elec Cost ($) 2009 Elec Cost ($) 2011 Therm 2009 therm 2011 Gas Cost ($) 2009 Gas Cost ($) 2011 kbtu/ft Total Total 2009 Cost kbtu ($) Water kbtu/ft2 Use Water Total Cost Cost ($) ($) 2011 Net 2009 Electric Water Savings Use (kwh) 2011 Net Gas Savings (Therms) 2009 Water Cost ($) 2011 Net Cost Savings ($) 2010 kwh Projected Elec Energy Cost ($) Use (kbtu) 2010 Therm Adjusted 2011 Total kbtu 2010 Gas Cost ($) 2010 kbtu/ft Total Cost ($) 2010 Water Use 2010 Water Cost ($) W01 W02 W03 W04 W05 W06 1 W07 W08 W09 W10 W11 W12 W13 2 W14 W15 W16 W17 W18 W19 W20 WBL Avg Total 7,405 6,158 $5,363 4,557,333 3,916, ,745 $30,377 25,586 $19, $50,103 22,459 8,111 $8,328 4,568,324 3,680,607 $624 2, $ , ,291 32,530 $4,367 1,875 $1, $6, ,688 $609 2, $60 275, ,911 NA 9, $ , ,286 7mo 7mo 7 mo 7 mo NA NA 0 $1,171 6, $ , , ,322 $12, $ $13,216 16, $1, , ,743 NA 2,475, ,939 $25,456 15,076 $11, $37,117 NA NA 18, $2,786 2,395,084 2,248,013 2,718, ,599 $18,052 23,162 $17, $35, ,316-4,112-1,567 -$1,605 2,731,130 2,901,864 NA 1,908, ,960 $13,417 15,089 $11, $25,002 NA NA 12,735 1,071 $2,107 2,113,272 1,962,692 NA -3, $ , ,315 46,661 $5, $ $6, ,720-16, $1, , ,181 NA 31,993 3,447 $5,261 5,326,439 4,872, ,120 $44,830 32,307 $24, $68,874 NA NA 32,140 2,304 $4,613 5,267,475 4,927,381 $2,167 10, $ , , ,314 $9,139 6,242 $4, $14, ,140 $2,098 10, $ , ,987 $4,242 3,536, ,120 $35,337 21,584 $16, $51, ,604 $4,096-13,901 1,272 -$328 3,545,727 3,465,971 NA 527,146 66,997 $7,650 3,405 $3, $10,692 21, $69 559, ,159 NA $ , ,880 40,793 $5,212 4,011 $3, $8, ,460 2, $ , ,327 NA 4, $ , , ,080 $13, $ $14, , $ , ,907 NA 1,183, ,935 $14,409 10,940 $8, $22,978 9 mo -19,531-2,527 -$4,269 1,194,196 1,513,556 $9,020-1,666-1,010 -$540 2,703,993 2,810, ,970 $31,888 22,372 $16, $48,661 9 mo -5,560-5,897 -$4,955 2,043,241 2,651,965 78,123 2,859 $8,879 4,328,066 3,775, ,640 $43,542 19,694 $14, $57,803 NA NA 53,645 4,647 $8,480 4,175,735 3,527,945 30, $3,560 1,195,466 1,038, ,200 $17,786 4,815 $3, $21,590 NA NA 31, $3,815 1,175,007 1,024,850 1,738, ,937 $19,611 12,224 $9, $28, ,529 12,280 $25,577 21,709,628 19,879, ,236 8,208 $20,040 32,781,265 31,475,059

19 Refrigeration HVAC - Heating/Cooling, Ventilation Appendix 4 - Site Opportunity Assessment Mid/High Cost Items in GREEN Opportunity Existing Not Applicable Actions Taken during the involvement # % # % # % # % HVAC - Heating/Cooling 1 Install programmable thermostats 10 50% 9 45% 1 5% 2 20% 2 Locking Cover for thermostats 16 80% 3 15% 1 5% 0 0% 3 Set thermostat to 70 F occupied heating, 55 F unoccupied 18 90% 1 5% 1 5% 6 33% 4 Set thermostat to 78 F occupied cooling, 85 F unoccupied 18 90% 1 5% 1 5% 6 33% 5 Install and use Ceiling fans to reduce cooling load 12 60% 6 30% 2 10% 0 0% 6 Filter Maintenance on HVAC equipment (PM) 9 45% 10 50% 1 5% 1 11% 7 Maintain economizers on AC units (PM) 6 30% 5 25% 9 45% 0 0% 9 HVAC System Upgrade or Replacement (ENERGY STAR) 9 45% 3 15% 8 40% 1 11% 10 Turn off patio and space heaters whenever possible 1 5% 3 15% 16 80% 0 0% 11 Weatherstrip exterior doors (building) 11 55% 9 45% 0 0% 0 0% 12 Window Film 2 10% 4 20% 14 70% 0 0% 13 Building Envelope - Air sealing and Insulation 10 50% 2 10% 8 40% 0 0% 14 Turn off restroom exhaust fans during unoccupied hours 14 70% 5 25% 1 5% 3 21% 15 Turn off kitchen exhaust and make up air fans when appliances are off 13 65% 5 25% 2 10% 1 8% 16 Move four-way diffuser vents away from exhaust hoods 2 10% 15 75% 3 15% 0 0% 17 Install side panels on exhaust hoods 11 55% 6 30% 3 15% 0 0% Place appliances completely under hood; Center heavy duty appliances 18 (ranges and charbroilers) under hood 5 25% 13 65% 2 10% 0 0% 19 Clean exhaust hood grease filters; Repair/replace 7 35% 11 55% 2 10% 0 0% 20 Set Make up air units to 55 F 10 50% 6 30% 4 20% 4 40% 21 Clean Exhaust Fans; Check for loose or broken belts 3 15% 15 75% 2 10% 0 0% 22 Rebalance older Ventilation Systems 13 65% 1 5% 6 30% 0 0% 23 Variable speed drive for kitchen exhaust/make-up air fans 17 85% 1 5% 2 10% 1 6% Refrigeration Total HVAC % % 89 20% 25 12% 1 Gasket Maintenance on reach-in cooler/freezer (PM) 15 75% 4 20% 1 5% 5 33% 2 Gasket Maintenance for walk-in cooler/freezer (PM) 14 70% 4 20% 2 10% 4 29% 3 Align refrigeration doors, ensure they close properly 10 50% 9 45% 1 5% 0 0% 4 Install/repair door closers 9 45% 6 30% 5 25% 1 11% 5 Keep refrigerator door and ice machine and prep table covers closed 10 50% 10 50% 0 0% 2 20% 7 Install/replace strip curtains for walk-ins 15 75% 0 0% 5 25% 2 13% 9 Clean condenser/evaporator coils (PM) 15 75% 5 25% 0 0% 0 0% 10 Shade Condenser Coils 2 10% 4 20% 14 70% 0 0% Maintain good airflow around the evaporator - remove boxes from 11 front and any objects (plastic bags) from rear 3 15% 15 75% 2 10% 0 0% 12 Insulate Suction Lines 3 15% 9 45% 8 40% 0 0% Check evaporator, compressor, and refrigerant lines for icing; Check 13 defrost time clocks and set properly 7 35% 9 45% 4 20% 0 0% 14 Replace/insulate faulty condensate drain line heater wire 2 10% 13 65% 5 25% 0 0% 15 Check refrigerant levels and recharge if necessary 2 10% 13 65% 5 25% 0 0% 16 Check compressors for sweating, oil leaks 1 5% 13 65% 6 30% 0 0% 17 Check compressors short cycling, call for service repair 0 0% 14 70% 6 30% 0 #DIV/0! 18 High efficiency ECM motor for evaporator/condenser fan 12 60% 2 10% 6 30% 0 0% 19 Walk-in cooler/freezer temperatures adjusted 3 15% 13 65% 4 20% 0 0% 20 Purchase ENERGY STAR reach-in refrigerators/ freezers/ icemakers 14 70% 5 25% 1 5% 1 7% 21 Replace Water cooled ice machine/walk-in condensers 1 5% 0 0% 19 95% 0 0% 22 Install Cooling Miser on Beverage Coolers 2 10% 0 0% 18 90% 0 0% 23 Replace Open Coolers with Doored Units 2 10% 0 0% 18 90% 1 50% 25 Preventative Maintenance Contract 16 80% 4 20% 0 0% 0 0% Total Refrigeration % % % 16 10%

20 Food Prep Lighting Sanitation: Water Appendix 4 - Site Opportunity Assessment Mid/High Cost Items in GREEN Opportunity Existing Not Applicable Actions Taken during the involvement # % # % # % # % Water 1 Repair all water leaks, especially hot water 6 30% 14 70% 0 0% 0 0% 2 Replace pre-rinse valves (PRSV) with low flow model 8 40% 10 50% 2 10% 8 100% 3 Install low flow faucet aerators 19 95% 1 5% 0 0% % 4 Fully load dishwasher racks 7 35% 9 45% 4 20% 1 14% 5 Turn off dishwasher tank heater when kitchen is closed 4 20% 8 40% 8 40% 0 0% 6 Turn off hot water recirculation pumps when closed 8 40% 1 5% 11 55% 0 0% 7 Proper Defrosting--don't use hot water 6 30% 12 60% 2 10% 0 0% 8 Set back Water Heater at proper temperature to 120 F 12 60% 8 40% 0 0% 2 17% 9 Insulate hot water lines 14 70% 6 30% 0 0% 2 14% 10 Inspect water heater elements for corrosion to avoid tank heater 8 40% 8 40% 4 20% 0 0% failure (PM) 11 Activate and maintain water heater automated flue damper (PM) 3 15% 8 40% 9 45% 0 0% Lighting: Interior Total Water 95 43% 85 39% 40 18% 32 34% 1 Clean lighting fixtures (PM) and remove unnecessary lamps (delamp) and disconnect their ballasts 11 55% 8 40% 1 5% 1 9% 2 Replace incandescent bulbs with ENERGY STAR CFLs 19 95% 1 5% 0 0% 4 21% 3 Install ENERGY STAR CFLs, LEDs or induction lighting; Use dimmable lamps with dimming switches in dining area 15 75% 4 20% 1 5% 2 13% 4 Replace T12 flourescent bulbs and magnetic ballasts with high efficiency T8 flourescent bulbs and electronic ballasts 11 55% 8 40% 1 5% 4 36% 5 Use LED exit signs, menu boards and decorative signs 10 50% 9 45% 1 5% 0 0% 6 Install occupancy sensors and/or timers in isolated spaces such as storage rooms, restrooms, walk-ins 19 95% 1 5% 0 0% 1 5% 7 Replace incandescent or T12 lights in Walk-ins 8 40% 7 35% 5 25% 1 13% 8 LED Lighting for Reach-ins 1 5% 1 5% 18 90% 0 0% Lighting: Exterior Turn off exterior lights (menu boards; decorative, roof and parking lot 9 lights) whenever possible. Never leave exterior lighting on during the day. 7 35% 4 20% 9 45% 0 0% Maintain/repair exterior lighting time clock/photocell; 10 Install clock/photo cell 2 10% 8 40% 10 50% 0 0% 11 Parking lot lights retrofits 12 60% 0 0% 8 40% 1 8% Replace quartz-halogen lamps with pulse-start metal halide or highpressure sodium HPS 4 20% 0 0% 16 80% 0 0% Lighting Assessment - General 9 100% 0 0% 0 0% 2 22% Food Prep Total Lighting % 51 20% 70 28% 16 13% Turn off plug loads when possible: Heat lamp, coffee and plate 1 warmers, holding cabinet, dishwasher, steam table, computer/cash register, conveyor toaster % 0 0% 0 0% 7 35% 2 Follow Appliance start-up and shut-down schedule 15 75% 3 15% 2 10% 1 7% 3 Calibrate/Test temperature controls: Fryers 2 10% 12 60% 6 30% 0 0% 4 Clean range tops; Fix air shutters and adjust flame (PM) 5 25% 13 65% 2 10% 1 20% 5 Align oven/steamer doors; Replace broken gaskets (PM) 1 5% 16 80% 3 15% 0 0% 6 Establish monthly equipment maintenace schedule (PM) 18 90% 2 10% 0 0% 5 28% 7 Purchase Energy Efficient Electric Appliances 17 85% 0 0% 3 15% 2 12% 8 Purchase Energy Efficient Gas Appliance 2 67% 0 0% 1 33% 0 0% Total Food Prep 80 56% 46 32% 17 12% 16 20%

21 Appendix 5 - Detailed Savings Estimates Opportunity, Base Load, % Savings, Savings, Cost Estimated Estimated Total Payback, lb CO2 savings (1.81 lb/kwh Action (Assessments and Recommendations) Energy Type % kbtu Savings kbtu elec/gas Units /unit $ savings Equip Cost Labor Cost Cost yr or lb/therm) Setback programmable thermostat to 85 for unoccupied cooling from 70 4,645 degrees. Install locking covers. 90% 87,591 10% 8,759 2,566 kwh $ 0.10 $ 257 $ 150 $ 79 $ Set back programmable thermostat to 55 for unoccupied heating from degrees. 90% 44,122 10% 4, Therms $ 0.84 $ 37 $ - $ - $ - Place appliances completely under the hood, install side panels on 329,130 12% 41, Therms $ 0.84 $ 346 4,846 25% kitchen exhaust fans and rebalance ventilation hood 38,082 47% 18,079 5,297 kwh $ 0.10 $ 530 $ 450 $ 150 $ ,588 Set back make-up air duct thermostat to 55 degrees from 65 degrees 50% 329,130 26% 87, Therms $ 0.84 $ 731 $ - $ - $ ,255 Air: Ventilation Install ceiling fans and use them to reduce cooling load 60% 87,591 3% 2, kwh $ 0.10 $ 77 $ 300 $ 300 $ Turn off MUA and kitchen exhaust hoods at night and whenever kitchen 329,130 11% 37, Therms $ 0.84 $ % is closed. Install Time clock to turn off kitchen exhaust 38,082 8% 3, kwh $ 0.10 $ 92 $ 300 $ 600 $ Clean HVAC evaporator and condensing coils twice a year. Replace dirty 44,122 4% 1, Therms $ 0.84 $ 15 45% air conditioner filters quarterly. Check ducts for leaks 87,591 4% 3,504 1,027 kwh $ 0.10 $ 103 $ 80 $ - $ ,066 Weatherstrip exterior doors. Both the back door and front door. Front 44,122 2% Therms $ 0.84 $ door could use double doors. 55% 87,591 2% 1, kwh $ 0.10 $ 51 $ 150 $ 150 $ Replace faucet aerator at all hand washing sinks and 1 3.0GPM PRSV with low flow (1.5 GPM) aerators and PRSV. 95% 153,692 11% 16, Therms $ 0.84 $ 141 $ - $ - $ Set back hot water heater from 140 degrees to 120 degrees F 60% 153,692 20% 30, Therms $ 0.84 $ 258 $ - $ - $ Activate and maintain water heater automated flue damper Water: 15% 153,692 11% 17, Therms $ 0.84 $ 143 $ - $ - $ Sanitation 153,692 4% 6, Therms $ 0.84 $ 50 40% Turn off hot water recirculation pumps when closed 11,152 25% 2, kwh $ 0.10 $ 82 $ 50 $ 100 $ Turn off dishwasher and booster heater when kitchen is closed 20% 122,322 10% 12,730 3,730 kwh $ 0.10 $ 373 $ 100 $ 200 $ Insulate hot water pipes from the water heater. 70% 153,692 3% 4, Therms $ 0.84 $ 39 $ 25 $ - $ Follow an appliance start-up and shutdown schedule. Emphasize attention to deep fryers, hot range, etc. 75% 570,856 10% 57, Therms $ 0.84 $ 480 $ - $ - $ ,725 Turn off plug loads when possible. Emphasize attention to coffee Food Prep: Hot warmers, steam tables, heat lamps etc. Food 100% 122,627 10% 12,263 3,593 kwh $ 0.10 $ 359 $ - $ - $ ,503 Establish monthly equipment maintenance schedules. Repair /replace missing knobs on range tops and griddles 90% Keep refrigerator doors and prep table covers closed 50% 21,775 25% 5,444 1,595 kwh $ 0.10 $ 160 $ - $ - $ ,887 Replace /repair damaged refrigerator door gaskets. Align doors and make sure they close properly 75% 251,094 6% 15,066 4,414 kwh $ 0.10 $ 441 $ 100 $ - $ ,990 Install strip curtains at walk-in cooler and freezer units. 75% 141,729 9% 12,756 3,737 kwh $ 0.10 $ 374 $ 200 $ - $ ,765 Insulate refrigerant suction lines from condensing unit on roof Refrigeration: 15% 141,729 2% 2, kwh $ 0.10 $ 83 $ 25 $ 75 $ ,503 Check evaporator, compressor and refrigerant lines and for icing. Check defrosts time clocks and set properly. Replace /insulate faulty Cold Food 1,503 condensate drain line heater wire if necessary 35% 141,729 2% 2, kwh $ 0.10 $ 83 $ 50 $ 100 $ Clean evaporator and condenser coils for all refrigerator units at least quarterly. 75% 251,094 2% 5,022 1,471 kwh $ 0.10 $ 147 $ - $ - $ ,663 Replace Incandescent bulbs and flood lamps with ENERGY STAR CFL bulbs or LEDs where possible. 95% 81,752 18% 14,649 4,292 kwh $ 0.10 $ 429 $ 80 $ - $ ,769 Install occupancy sensors in bathrooms and isolated spaces and use them to control both the lights and bath fans Lighting: 95% 81,752 3% 2, kwh $ 0.10 $ 65 $ 200 $ - $ ,177 Turn off lights whenever possible, unplug neon signs and keep exterior Illumination light off during the day 35% 81,752 5% 4,088 1,198 kwh $ 0.10 $ 120 $ - $ - $ Replace 40 watt 4 foot T12 bulbs and magnetic ballasts with 25 watt 4 foot T8 bulbs with high efficiency electronic ballasts 55% 81,752 20% 16,116 4,722 kwh $ 0.10 $ 472 $ 1,000 $ - $ 1, ,547 Total Savings 42,692 kwh $ 7,176 $ 5, ,928 3,073 Therms

22 Appendix 6 - Contractor Project Summary Business Name Project Description Project Cost Contractor/Supplier Status (Installed, Bid or Evaluate) Expected Energy Savings 1 Type Lbs. Carbon Reduced 2 Utility Rebate Other Information Glass Door Reach-in NA NA Install 2,665 kwh 4,824 $0 Gasket Replacement $823 Gasket Guys Install 0 kwh 0 $0 Energy Savings not estimated Rooftop Unit Replacement Associated Mechanical $9,850 Contractors Install 1,807 kwh 3,271 $570 Lighting Retrofit $4,014 Bavolak Electric Install 19,096 kwh 34,564 $1,162 Donatelli's 15,824 kwh 28,641 Kitchen Exhaust Hood EMS $14,075 Energy Misers LLC Install 1,900 Therm 22,382 $2,284 Financed by Targeted Business Fund Kitchen Exhaust Hood EMS Kitchen Exhaust Hood Retrofit $8,950 Faircon $10,700 Schwab Vollhaber Lubratt Bid Only Bid Only 13,850 kwh 25,069 Project bid only so amounts not NA 981 Therm 11,556 included 11,031 kwh 19,966 Project bid only so amounts not NA 1,976 Therm 23,277 included Rudy's Red Eye Ice Maker Replacement $14,154 Premier Restaurant Equip Install 12,072 kwh 21,850 $551 Gasket Replacement NA Gasket Guys Install 0 kwh 0 Dellwood Hills Lighting Retrofit $12,581 Budget Lighting, Inc. Install 90,381 kwh 163,590 $5,977 Energy Savings not estimated Hood Side Panels $0 Faircon Evaluate Only 0 kwh 0 $0 Side panels not needed Washington Square Lighting Retrofit $600 One Stop Efficiency Shop Evaluate Only 2,908 kwh 5,263 $180 Cost and rebate amounts were estimated Boiler Replacement $0 Applied Energy Innovations Evaluate Only 0 Therm 0 $0 Site visit complete only Cost and rebate amounts were VFW Lighting Retrofit $1,700 One Stop Efficiency Shop Evaluate Only 8,080 kwh 14,625 $500 estimated Sam Thai Gasket Replacement NA Gasket Guys Install 0 kwh 0 $0 Energy Savings not estimated Lighting Retrofit $0 Laughing Electric Co Install 4,117 kwh 7,452 none Project paid for through bartering Totals Totals Installed $55,497 Installed Projects 145,962 kwh 264,191 $11,224 Bid Only $21,950 1,900 Therm 22,382 Bid Only 35,869 kwh 45,035 $680 2,957 Therm 34, Estimates taken from rebate application 2. Emission factors: elec = 1.81 lb/kwh, gas = lb/therm