The Foodservice Energy Efficiency Experts

Since 1987, our team of engineers, educators, researchers, and industry professionals have been dedicated to reducing energy and water consumption in the foodservice industry. We do this through the use of efficient equipment, adoption of best practices, and the promotion of emerging and sustainable technologies.

As Frontier Energy's Foodservice Division, we believe in a diverse energy future invested in conservation, efficiency, and new technology. Our rigorous, unbiased lab and field research is the foundation of everything we do, from our educational events to our program work.

We are the most highly regarded commercial foodservice testing lab in the United States and the leading source of energy efficiency information for the foodservice industry.

Foodservice is energy intensive. A restaurant uses up to three times as much energy as other commercial buildings. A single fryer — one of the most common appliances — can use as much energy as an entire house.

The good news is that every dollar of energy saved goes directly to the bottom line. Whether you run a national chain or a mom-and-pop restaurant, smarter equipment choices and operational practices can make a real difference in your utility bills and your environmental footprint.