Restaurants have no margin for waste, so it’s critical to manage energy costs and avoid costly downtime. In fact, reducing overall energy costs by just 20% translates directly into an additional 1% in profit1. Don’t let inefficient systems or costly downtime eat into your profits. Count on Rheem®—the world’s only provider of complete air, water, refrigeration and integrated solutions.
Let our experts show you how our air, water and refrigeration solutions can help your restaurant avoid downtime and run more efficiently.
Of a restaurant’s energy use is consumed by refrigeration, heating/cooling, ventilation and water heating systems2
Of total operating costs are spent on energy—so there’s no margin for waste1
Is spent by US restaurants annually on electricity for heating and cooling alone3
Average lost business costs due to downtime from water heater failure4
See how H2AC® helped Western Sizzlin’ save on its energy bill
With a new partnership between Rheem and HTPG in 2016, Russell®, Witt®, Kramer® & ColdZone® are now part of the Rheem family brands—offering complete line of energy efficient commercial refrigeration equipment & system solutions
Restaurants need durable and efficient heating, cooling, water heating and refrigeration equipment. So, we’ve engineered innovative products whose effects can be felt from front of house to back of house—and in your profits.
Quickly specify, select and document all of your Rheem equipment with our RapidSpec™ tool.
Speak to a Rheem restaurant specialist about adding Rheem heating, cooling and hot water solutions for your restaurant’s menu