Editor’s note: FM Perspectives are industry op-eds. The views expressed are the authors’ and do not necessarily reflect those of Facilities Management Advisor.
As the vice president of operations for over 30 Wendy’s locations, my No. 1 goal is to take care of our customers. For many of them, this means delivering a flawless Baconator or a perfectly churned Frosty. But to me, it’s more than just great food—it’s about creating an experience that keeps guests coming back and about setting up our employees for success.
My role is unique because it straddles both restaurant operations and facilities management. Every day, I am focused on helping our team deliver high-quality food and service, while I also oversee our physical locations and operating costs. Balancing both isn’t always easy, but energy management has been a game-changer. By optimizing our energy use, we’ve improved efficiency, cut costs, and enhanced the customer experience—all at the same time.
Financial Impact of Energy Management
Our approach to energy management has centered on modernizing our energy infrastructure. By upgrading to smarter, more efficient systems, we’ve made it easier for our teams to do their jobs and created a more comfortable dining environment for guests.
One of the biggest perks of using these technologies is that they reduce how much energy we use, which lowers utility bills and boosts our restaurants’ financial results. For example, automated lighting prevents waste by ensuring that outdoor lights aren’t left on in broad daylight. Replacing HVAC systems with more advanced units cuts the amount of energy needed to power them. Real-time water monitoring detects leaks early, preventing expensive surprises on our water and sewer bills.
These savings aren’t just numbers on a spreadsheet. They free up cash that we can reinvest in the business—whether that’s upgrading kitchen equipment like fryers and grills, improving ventilation, or funding other new initiatives.
Because energy costs also become more predictable, budgeting is now easier. My team and I can quickly spot any unusual spikes before they turn into bigger issues, like overages.
Improved Customer Experience
A comfortable restaurant is a happy restaurant. Energy-efficient systems help us create welcoming environments that customers expect, whether it’s keeping our restaurants cool during hot summer days or making our restaurants brighter through site-wide LED lighting.
Energy monitoring software also provides access to so much more data that is critical to the customer experience. Food safety is always on my mind, for example, and now I can make sure our refrigerators and other systems are keeping food at the right temperatures in the moment. This means fresher ingredients, less waste, and ultimately, better meals for our customers.
The savings we’ve achieved through energy management are also helpful in building customer loyalty. We can use these dollars to provide an even better experience to our customers, whether through ambiance improvements or new menu offerings.
Customers are also smart. If prices increase, they want evidence that restaurants are doing something themselves to reduce costs, or they may consider taking their business elsewhere. Plus, green initiatives and sustainability are becoming more important to customers, and they want to know what we are doing to preserve energy and contribute to a greener future.
Finally, it is important that every employee is also viewed as a customer. The teams working in these facilities every day ensure that meals are expertly prepared and things are running smoothly—and when organizations invest in them, it creates better experiences for everyone. They deserve to feel comfortable and empowered, and providing them with efficient, well-run, and green facilities is an important part of this. A clean, modern, and high-performing space isn’t just good business—it shows our people that we care.
Benefits of Outsourced Energy Management
I’ll be honest. When I first looked into energy management, I figured we could probably handle it ourselves. But between running daily operations, managing teams, and keeping everything on track, staying on top of evolving energy technologies just wasn’t realistic. Bringing in energy experts took that weight off our shoulders. They help us figure out what actually makes sense for each location, and they handle the procurement, installation, and maintenance for us.
And let’s face it: Maintenance is one of those things that often gets pushed down the priorities list until something breaks. If an issue isn’t right in front of us, it’s easy to overlook. But waiting for a problem to happen can lead to unexpected costs, downtime, and a lot of frustration. Outsourcing energy management has helped us stay ahead of those headaches. Instead of my team scrambling to troubleshoot HVAC issues or juggle multiple contractors, we’ve got a trusted partner who keeps everything running smoothly.
Invest in Your Long-Term Success
Energy management isn’t just about cutting costs; it’s about keeping our restaurants running at their best. Less downtime, more control over expenses, and smarter use of resources all add up to a smoother operation. And at the end of the day, that means we can stay focused on what really matters: serving great food and creating the best possible experience for our customers.
With more than 50 years of experience in the restaurant industry, Alan Gardner has deep expertise in managing QSR and franchise operations. He currently serves as the vice president of operations at multi-unit Wendy’s owner Superior Restaurant Group. Previously, he was a senior vice president and partner at Wen Joy LLC/Affiliates and director of operations at JMJ-LLC Wendy’s. Gardner is a graduate of Youngstown State University and resides in Trenton, N.J.