Energy Analysis, Building Energy Index and Energy Management Strategies for Fast-Food Restaurants in Malaysia

Muthu Kumaran Gunasegaran (), Md Hasanuzzaman (), ChiaKwang Tan, Ab Halim Abu Bakar and Vignes Ponniah
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Muthu Kumaran Gunasegaran: Higher Institution Centre of Excellence (HICoE), UM Power Energy Dedicated Advanced Centre (UMPEDAC), Level 4, Wisma R&D UM, Jalan Pantai Baharu, Kuala Lumpur 59990, Malaysia
Md Hasanuzzaman: Higher Institution Centre of Excellence (HICoE), UM Power Energy Dedicated Advanced Centre (UMPEDAC), Level 4, Wisma R&D UM, Jalan Pantai Baharu, Kuala Lumpur 59990, Malaysia
ChiaKwang Tan: Higher Institution Centre of Excellence (HICoE), UM Power Energy Dedicated Advanced Centre (UMPEDAC), Level 4, Wisma R&D UM, Jalan Pantai Baharu, Kuala Lumpur 59990, Malaysia
Ab Halim Abu Bakar: Higher Institution Centre of Excellence (HICoE), UM Power Energy Dedicated Advanced Centre (UMPEDAC), Level 4, Wisma R&D UM, Jalan Pantai Baharu, Kuala Lumpur 59990, Malaysia
Vignes Ponniah: Department of Engineering, Manchester Metropolitan University, All Saints Building, Manchester M15 6BH, UK

Sustainability, 2022, vol. 14, issue 20, 1-18

Abstract: Commercial buildings in Malaysia contribute to 35% of the total electricity demand. During the recent COVID-19 pandemic, the global economy faced a challenging situation that forced many businesses to shut down. However, fast-food restaurants with drive-through features managed to get through this pandemic phase without much effect from the economic impact. Since COVID-19, the operational guidelines have changed for restaurants. However, from an energy perspective, fast–food restaurants are high energy consumers in the retail sector. This paper analyses the load profile of fast-food restaurants and the potential strategies that can be adopted in a free-standing fast-food restaurant. From analysis, it is calculated that a total of RM 97,365.9 of utility savings can be obtained in a year. A total of 91,392.1 kg CO 2 , 881.8 kg SO 2 and 385.5 kg CO pollutant emissions can be reduced. The BEI for the restaurant was reduced to 856.4 kWh/m 2 /year. By converting to energy-saving strategies, the return on investment was 27.3% and 3.7 years, which is a very short period of time and is attractive for businesses of this nature.

Keywords: building energy index; energy audit; greenhouse gas emission; cost assessment; building energy consumption (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2022
References: View references in EconPapers View complete reference list from CitEc
Citations: View citations in EconPapers (1)

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