Fresh Thinking - Blog

By Jonathan Tan, VP Energy Services The AMS Group Did you ever think about how much heat there might be in your frozen food aisles? There could be heat on the door glass, the frames around the glass, and the frames on the cases. The heat prevents moisture from forming on the glass and frames – which is essential. But did you know heat is needed only a fraction of the time to be effective? Yet many stores still have uncontrolled heat, which operates all day, every day. This is wasted electricity – and money – in the form of

By Jonathan Tan, VP Energy Services The AMS Group, Hillphoenix Download Infographic Food retailers inherently know reducing energy consumption reduces operational expenses and boosts the bottom line. Few, though, have a clear picture of the industry’s energy profile and the magnitude of savings to be realized by strategic energy upgrades. Without taking on the additional role of energy manager, this information isn’t readily transparent. Neither is knowing which upgrades make the most sense and how they justify the expense. Each dollar cut from the electric bill is equivalent to increasing sales by $18. According to the U.S. Department of Energy,

By Jonathan Tan, VP Energy Services The AMS Group, Hillphoenix Our relationship with food is changing. Cooking shows, celebrity chefs, open kitchen designs. Instagram photos. Grocers bringing alternatives into the mainstream. The resurgence of the farmers market. The list goes on and on. For a mix of health, social, economic, and sustainability reasons, people are engaging more deeply  with food. They talk – and think – about what they eat, how they prepare it, and where they buy it. And food shopping is no longer a list-driven routine for replenishing the pantry. For more and more people, it’s an experience

By Jonathan Tan, VP Energy Services The AMS Group, Hillphoenix Download Infographic Supermarkets are the most electricity-intensive commercial buildings, using an average of 51.5 kilowatt-hours per square foot per year at a cost of about $3.70 per square foot per year. In terms of operating budget, energy is the second largest expense for food retailers after labor. In fact, given the industry’s thin profit margin, it’s estimated that it takes $18 in sales to pay off $1 of the electric bill.* The good news is there are several system retrofits and other energy upgrades that significantly improve electricity efficiency –

By Jonathan Tan, VP Energy Services The AMS Group, Hillphoenix The food store environment is complex, with the various building systems essentially working against each other to maintain optimal conditions. General illumination competes with lighting used to enhance merchandising. Refrigeration competes with maintaining comfortable aisle temperatures for customers. Seasonal and daily weather variables further complicate the mix, affecting loads on refrigeration and HVAC systems. When any one of a store’s systems isn’t operating optimally – at designed specifications – it affects the performance of the other systems and the overall store environment. It also significantly increases energy expenses. Migration away

By Jonathan Tan, VP Energy Services The AMS Group, Hillphoenix There are more than 152,000 convenience stores in the U.S. and about 80 percent of them sell gas. The food retail part of the business alone makes these stores energy intensive. Across the industry, food stores use an average of 51.5 kilowatt-hours per square foot  – more than any other commercial building. For C-stores that sell gas, energy intensity can soar to as much as 94 kilowatt-hours per square foot or higher due to greater plug loads (e.g., coffee makers, slushy machines), outdoor lighting, and gas canopy lighting, all compressed