GREENWOOD VILLAGE, Colo. — Red Robin Gourmet Burgers and Brews announced it is rolling out new energy management systems in all of its restaurants. The project is on track for completion by early 2017 and will enable Red Robin to further reduce the resources needed to run the company’s 449 corporate-owned locations across the U.S. and Canada.
“Red Robin is committed to offering our guests an unparalleled dining experience from our high-quality food and service, down to how we buy and use energy to power our restaurants,” said Amanda McAllister, director of capital purchasing at Red Robin. “Installation of the new energy management systems is a testament to Red Robin’s environmental stewardship as we continue to manage our energy usage and carbon footprint through prudent sustainability practices.”
The energy management systems underwent significant testing in select restaurants prior to the systemwide rollout that began in May 2016. The end result will give the company increased ability to control HVAC set points and exterior lighting, as well as monitor both HVAC and water heater performance and efficiency in its restaurants. The new systems will also provide Red Robin with visibility into HVAC unit performance and streamline the maintenance process.
The company noted it has taken a number of steps to increase its environmental stewardship efforts and continues to identify new ways to conserve energy consumption. As a result, Red Robin has optimized start-up and shutdown procedures for restaurant equipment, installed LED lamps in all restaurant dining rooms, and recycles both waste and oil in 100 percent of corporate-owned restaurants to reduce landfill deposits. Red Robin also specifies Energy Star-certified equipment in all restaurants and was one of the first kitchen operations to receive a Certificate of Recognition from the U.S. Environmental Protection Agency (EPA) in March 2013 for contributing to a healthier climate.
For more information about Red Robin’s sustainability practices, visit www.redrobin.com.
Publication date: 9/22/2016