Reduce Refrigeration Costs Across Every Unit in Your Restaurant Portfolio
Multi-unit restaurant operators use eTemp to verify and deploy energy savings across walk-ins, reach-ins, and prep coolers—without disrupting kitchen operations, modifying existing equipment, or relying on unverified projections.
Customer testimonial — Jason's Deli
What really sold my CFO was that this ROI is going to happen for life. This product has a lifetime guarantee — as long as you continue to use it, you'll continue to reap the rewards.
The Refrigeration Cost Problem in Multi-Unit Operations
Energy costs that scale with your footprint
Refrigeration runs 24 hours a day, 365 days a year. In a multi-unit restaurant operation, refrigeration can represent 15–20% of total facility energy spend. Across 50 or 100 locations, that's a material line item—and one that most operators have limited leverage to reduce without significant capital investment.
Equipment maintenance that compounds over time
Compressors cycling at full frequency wear components faster than necessary. The result is increased maintenance calls, unplanned downtime, and equipment replacement cycles that arrive ahead of schedule. Deferred replacement decisions accumulate into capital expenditures that disrupt budget cycles.
Sustainability mandates without verified measurement
Franchise groups, public companies, and operators with ESG commitments face increasing pressure to reduce Scope 2 emissions from facility energy use. Generic energy efficiency programs rarely produce data granular enough to report at the equipment level. Lenders, franchisors, and investors are asking for verification, not estimates.
Measured Performance Across Every Unit Type
Walk-In Coolers and Freezers
Walk-ins carry the highest continuous energy draw in most restaurant facilities. eTemp's patented waste recovery technology reduces compressor run time and energy consumption on walk-in units by an average of 20%, with compressor cycle frequency reduced by 50%. Performance is verified by data loggers over a 30+ day post-installation period.
Reach-In Refrigerators and Freezers
Reach-in units—the highest-count equipment in most restaurant operations—are individually monitored and treated during the pilot. Each unit receives its own pre- and post-installation measurement. Portfolio-wide savings projections are built from unit-level data, not category averages.
Prep Table Coolers
Under-counter and prep table refrigeration units are included in the pilot scope. These units cycle frequently in active kitchen environments, making compressor cycle reduction particularly impactful on component longevity. Doubling component lifespan on high-frequency-cycling prep coolers has a direct effect on maintenance labor and parts spend.
Equipment Lifespan and Maintenance Cost Reduction
By cutting compressor cycles in half, eTemp reduces the mechanical wear that drives service calls and early equipment replacement. For a portfolio of 50+ locations, the cumulative impact on maintenance spend can match or exceed the direct energy savings value over a 3–5 year horizon.
Sustainability Reporting with Verified Data
eTemp's post-installation report includes CO₂ reduction calculations per system—approximately 2 metric tonnes per year, per refrigeration unit. For a 50-location operation with an average of 10 units per location, that's a measurable, reportable reduction in emissions that can be carried through to sustainability disclosures and franchise sustainability programs.
Walk-in coolers, reach-ins, and prep stations running 24/7 — one of the largest controllable energy line items in a multi-unit restaurant operation.
Performance Benchmarks Relevant to Restaurant Operations
One Location Is All It Takes to Prove the Case.
A two-sensor pilot on one location gives you verified, unit-level data to present to your CFO. From there, the case scales itself.