1. Ensure the solution specifically focuses on the HVAC system Most energy management products on the market today are too complex to appropriately leverage or too simple to achieve the desired goal. To maximize your energy savings, minimize related costs and realize a fast payback, seek a product that specifically focuses on the HVAC system - the largest controllable source of energy drain in a restaurant and, thus, the quickest and easiest way to produce material savings. Additional sensors to monitor and control other sources of energy use – such as lighting, security and office equipment - can always be integrated into today's flexible, scalable product.
2. Seek a product that offers both on-site and remote measurement and control Not only should an energy management system be controllable on-site, but also remotely by either company personnel or even the manufacturer's operations center professionals. By connecting to the installed system via the Internet, manufacturers offering remote capabilities, and dedicated administration thereof, can monitor a restaurant's real- time energy consumption and ensure that temperatures do not go beyond a business' pre-set parameters. Such continuous monitoring also enables the immediate flagging of consumption swings and other anomalies, which can indicate larger mechanical malfunctions early on. Ultimately, remote monitoring better assures that the installed product is being used to the best of its capabilities and is facilitating the expected energy and cost savings.
3. Opt for a quick-install system with low initial fees and ROI in less than 12 months The best commercial energy management systems on the market today can be delivered and installed in a restaurant for $2,000 or even less and with a monthly service contract below $50. When one considers a monthly business utility bill of $3,000, even a 15 percent monthly energy savings would provide a return-on-investment in well under six months. Some companies also offer flexible payment terms, such as a higher monthly fee and lower up front payments – particularly for multiple unit operators. It's also important to ensure the system can be installed rapidly to further mitigate up front fees.
4. Obtain a product with a robust yet user-friendly core feature set In addition to graphical viewing of real-time and historical resource consumption, today's best-of-breed energy control products provide a robust feature set that, among other capabilities, allows restaurant users to establish thermostat heating and cooling limits and set points for different times of the day, and offer an automated "peak shaving" option designed to reduce consumption during peak demand periods. Such advanced systems can also readily block unauthorized access and changes to the settings, and allow enabled users to view and alter the settings and presentation information via the Web, smart phones, or the on-site display.
5. Ensure the solution is proven with an established track record of success When evaluating a product, it is imperative that the manufacturer can point to a critical mass of real-world, not trial, restaurant installations in the field, and will allow you to speak with actual customers. When evaluating competing products, be sure to check references not only about the quality and user-friendliness of the product, but also the ease of installation, the hard cost savings realized (and how quickly), and the level of post-deployment support they receive from the manufacturer.

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