Restaurant Industry Sustainability | ENGIE Impact


From fast food to fine dining, restaurants today operate in one of the most highly competitive environments. With higher than average resource use and lower than average profit margins, restaurants can turn to sustainable operations as a solution—and a differentiator—leading to increased efficiency and reduced operating costs.

What challenges are restaurants facing today?

From hole-in-the-wall delis to quick-serve chains to 5-star steakhouses, restaurant operators face many of the same challenges: long operating hours, high employee turnover, intense competition, and higher food, wage, and utility costs. Not only are profit margins tight, but restaurants use up to four times more energy than other commercial buildings—and unfortunately much of that is wasted. Nearly 80 percent of the $10 billion annual energy bill for the commercial food sector is attributed to inefficient food cooking, holding, and storage. Water and waste are also significant concerns: restaurants use 5,800 gallons of water every single day and create 5,400 pounds of waste each week, mostly food, making restaurants a target of local water and waste regulations.

What restaurant trends support the sustainability transformation?

What should restaurants be thinking about?

Some of the following actions can help restaurants address current trends and external pressures while maximizing savings and resource efficiency.


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more energy used per sqft than other commercial buildings


of annual energy bills is attributed to inefficiencies


gallons of water are used every day by an average restaurant


pounds of waste are generated weekly by an average restaurant

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