Restaurants have been trying to win back budget-conscious guests by revamping promotions, offering discounts and focusing on value-added menu options. The tendency to offer discounts is waning, and increased focus is being placed on cost reductions. The dining industry has a very high energy consumption per square foot but is one of the least active in terms of managing that consumption.Burton Energy Group works with leading quick and full service restaurants (QSR & FSR) to address sustainability, strategy development, energy conservation and capital budget management. We have developed proprietary programs and strategies, from low- to no-cost behavior change to large-scale technology deployment, for achieving significant cost reduction in 12 months or less.Restaurants are one of the most complex service environments; if you’re struggling with bottom-line pressures or just want to add value for your stakeholders, contact us to see what we can do for you. And as with all our clients, you’ll receive personal attention from a Burton partner throughout your relationship with us.