Wendy’s/Arby’s Group, Inc. (WAG) is the nation’s third largest quick-service restaurant company and is comprised of the Wendy’s® and Arby’s® brands, two companies distinguished by traditions of quality food and service. WAG, with approximately $12 billion in system-wide sales, owns or franchises over 10,000 restaurants.
The company is committed to being good stewards of the environment and has implemented sustainability programs at its restaurants, regional offices, restaurant support centers and Atlanta headquarters. A significant part of its overall sustainability practices is working with its vendors to purchase products and services with a view toward energy efficiency and environmental impact.
We sat down with Walt Taylor, Director of Energy for WAG, to learn more about what the company is doing.
Hobart: What does a director of energy do exactly?
Taylor: I’m focused on establishing effective and efficient energy programs that reduce energy demand and cut utility expenses across our entire organization.
Hobart: Tell us about WAG’s approach to energy management.
Taylor: When it comes to energy management, we strive to be best in class in the way we purchase and use energy. This helps us lower costs as well as reduce consumption of those energy resources that cause greenhouse gas emissions. Both Wendy’s and Arby’s consider energy efficiency during equipment selection, but we also evaluate our suppliers and service providers on their energy management as well.
Hobart: What are some tangible practices you’ve incorporated to increase energy efficiency at your restaurants?
Taylor: Both Wendy’s and Arby’s are converting to more efficient lighting when appropriate, for example, LED and compact fluorescent lighting. We also share best practices with our employees to encourage energy conservation on their part.
We’ve implemented an energy management program in our company-owned restaurants, which has reduced overall energy consumption and we will continue to improve on our current results.
For us, energy efficiency isn’t contained to our restaurants. We work with suppliers to further develop and invest in innovative energy technologies and engage governmental agencies and utility companies to develop effective energy productivity incentives. And we support national and regional energy policy and climate-change activities that are aligned with overall corporate objectives.
Hobart: You leverage technology in your sustainability initiatives. Can you tell us more about that?
Taylor: One example is our energy management systems, which are installed in our Wendy’s locations. These systems allow us to monitor various items within the building as well as exterior lighting. For example, we can monitor and evaluate the temperature in our dining areas, water heaters, walk-in refrigerators and freezers and make adjustments accordingly.
Using these systems has helped us see a significant reduction in our overall consumption, both in electricity and gas. We can drill down our energy usage data to the least common denominator, for example kilowatt-hours per day or therms per square foot.
Getting this type of information into our operators’ hands is the key to making our energy plan successful.
Hobart: What advice would you give those facilities that might not utilize such technology?
Taylor: The best way to make a site energy efficient is to factor sustainable elements into a design from the onset. We work with our design and engineering teams on the front end in order to determine the most efficient—and operator friendly—equipment into the building plans.
In the typical quick-service restaurant, HVAC and lighting are the biggest energy users, so restaurants should consider high-efficiency HVAC systems with positive pressure, humidity control, and the appropriate hood systems and make-up air. They should also incorporate preprogrammed thermostats with setback and limited adjustability.
Automatic lighting controls and LED and other high-efficient lighting should also be included. Often parking lots have more lighting than necessary, so operations should consider if they could reduce the average foot-candles on their site.
Hobart: You recently obtained a Silver LEED certification from the USGBC for your Magnolia, Texas, Arby’s restaurant. What sustainable elements did you incorporate into that location?
Taylor: We included ENERGY STAR-certified kitchen equipment, such as fryers,ice makers and reach-in refrigerators, as well as LED lighting and low-flow toilets. We incorporated a tankless water heater to conserve water and installed an energy-efficient HVAC system. The restaurant also relies on “green power,” which means that at least 35 percent of the building receives electricity from renewable resources.
The restaurant’s décor incorporates low-emitting materials—such as paints, coatings, adhesives and sealants for flooring and wall paper—that contain fewer pollutants. The upholstery laminate and floor tile all contain recycled materials as well.
The exterior has a thermoplastic membrane roof to reduce the heat island effect, which can increase summertime peak energy demand, air conditioning costs, air pollution, greenhouse gas emissions and water quality.
We also used solar glass and thermally broken aluminum storefront materials to improve energy efficiency and drought-tolerant landscaping native to the area, which help us save water.
Hobart: What are some low-cost steps quick-service restaurants can take to decrease their energy and utility costs?
Taylor: It sounds simple, but one of the easiest ways for quick-service restaurants to reduce their energy spend is to pay less for the energy they use.
As a first step, they should identify which of their sites are in states that are deregulated, and then negotiate better prices in those states. In regulated states, they can work with their utility providers to make sure that each site has the lowest possible rate.
They can also work with their state’s Public Service Commission and their utility provider to determine if there is a way to develop a rate that is better suited for their sites. This isn’t as cost efficient as the before-mentioned steps. It’s more expensive and time consuming, but it will pay off in the long run.
Hobart: What is the most important advice you can pass on to quick-service restaurants that are looking to implement more sustainable practices?
Taylor: Sustainability and conservation are a team effort. You have to get help from every facet of the organization, including operations, executive-level management and facilities. It’s also important that employees are aware of the need to save energy. Quick-service restaurants can do this via newsletters, intranet sites, contests, and lunch-and-learn programs. Working together is the only way to tackle sustainability.