Crescendo Restauration, a chain of 68 eateries across France, carried out a comprehensive site-wide energy audit, studying the approach of different restaurants to smaller appliances, in particular, and the general policies on energy saving. The exercise informed a set of protocols and rules which were communicated to site managers responsible for energy consumption. Large equipment in restaurants, such as pizza ovens are routinely shut down when not in operation. But smaller appliances including fryers and crepe-making machines are often left on standby, which continue to consume a small amount of energy that can add up over time and multiple sites.

The new practices of turning off unused smaller appliances have helped to generate energy savings of 81 900 kWh and cost savings of €8 000 per year across the entire chain. Crescendo Restauration has also set up a reporting dashboard for all sites with common indicators to identify the most cost-efficient sites. The operating performance of all sites is analysed, helping to replicate good practices. This tool is also used when building new restaurants.