ecobee is the most cost-effective energy management solution to monitor and control your restaurant's HVAC system, walk-in freezers and chillers—all at a fraction of the cost of a Building Automation System.
Save energy. Save money.
Facilities with commercial kitchens consume 5-7x more energy per sq/ft than other commercial buildings. Quick Service Restaurants consume up to 10x more.
Up to 63% of a restaurants’ total energy use is directly related to HVAC.
A $1 savings in energy cost is equivalent to an increase of $12.50 in sales at an average 8% profit margin.
Manage an unlimited number of thermostats, individually or as groups, across various locations with multiple users, all from a single web portal or smart phone app. Learn more.
With an average payback of less than one year, and no recurring fees - ecobee improves your bottom line year after year.
Protect your perishables
Safeguard perishable food items in refrigerators, chillers, and walk-in freezers by adding temperature sensors that automatically send an alert if there is a significant drop or increase in temperature.
Administrators have complete control over thermostat settings and can establish different permissions, limit employee access or lock out thermostats to minimize energy waste.
ecobee’s remote diagnostics and reporting tools provide insight to help you remotely identify and assess problems, reducing administration time and HVAC service costs.
Smart, really smart
Let us do the work for you. Our intelligent algorithms use thousands of data points to optimize for comfort when a building is occupied, and save energy when it’s not.
Apply standardized operating procedures across all locations so that you’re always running the right schedule in the right place at the right time.
A sample of our customers
“Since installing ecobee in our first Taco Bell location, we are seeing an average savings of 8-12% month over month. We have two temperature sensors monitoring our walk-in refrigerators and freezers. On several occasions we have received automatic alerts when the temperature had risen too high. We were able to send a technician out to the location right away to take care of the equipment problem, saving us thousands of dollars in food inventory.”
Read the full case study.
Dwayne Kostiha , V.P. of Operational Services, Austaco Ltd/DBA Taco Bell