McDonald’s


Savings through the first 18 months

Unit Savings % Savings
Energy Costs $86,500 23%
Maximum Peak Demand 12 kW 10 %
Volume of Natural Gas 600,000 ft3 20 %
 

Objective

To operate McDonald’s restaurants at two locations in a more energy efficient manner.

McDonald’s restaurants in Bedford Hills and Ossining, NY, two locations owned and operated by Bryan Colley (“The Colley Group”), sought to install cost-effective, energy efficient fixtures
and a cloud-based energy management system in the two 2,000 sq.ft. establishments that could be centrally managed from a remote location. 

Strategy 

Use a cost-effective, two-phased approach to achieve sustainability objectives while minimizing day-to-day business disruption.
The Westchester restaurants operate up to 19 hours/day. Managers and employees are too focused on providing customer service, preparation, and serving to also attend to peak power demand. To operate more sustainably, the Colley Group hired Energy EDC’s engineering partner, NorthWrite, which designed and implemented a two-phased approach.

In phase one, NorthWrite installed its The AgileVoltTM system to aggregate energy consumption data from each location in order to understand usage patterns and minimize fuel consumption.

Further features:

  • A building management system or central “brain” that monitors and controls equipment and adjusts temperatures through wireless and cellular networks
  •  Heating-ventilation-air-conditioning (HVAC) controls for the compressor, supply fan, and remote sensors that optimize temperature settings
  •  A rooftop unit (RTU) economizer that monitors outside temperature and circulates “free” outdoor air when cool enough
  •  Cloud-based energy management software to store and analyze usage data for both restaurants, allowing for continuous operational improvement

In phase two, NorthWrite replaced indoor fluorescent light fixtures with light-emitting diodes (LEDs) to provide immediate savings and long-term maintenance cost reductions throughout their 10-15 year lifespan. The LED system is controlled by wireless occupancy sensors.

The project was financed by Energy EDC’s finance partner, Joule Assets. Joule secured a rebate available only to businesses with high-volume energy needs—reducing equipment and labor costs by nearly 50%, effectively shortening the payback period and contract term. 


Results 

Within eighteen months of implementation, Joule and NorthWrite enabled McDonald’s to cut electricity costs by 23%, maximum peak demand by 10%, and the volume of natural gas used by 20%–allowing the restaurants to control peak usage, look at energy as a business expense, and advance the company’s commitment to sustainability. 

Carbon dioxide emissions over the life of the contract are projected to be reduced by 185 tons. Systems investment and operation costs will be consequently recovered from reduced electricity and demand charges within four years of implementation. 

  

Alyssa Varner