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 Utility Costs

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  • Total Posts: 3
  • Joined: 2/16/2012
  • Location: Chicago, IL
Utility Costs Sat, 02/18/12 9:47 AM (permalink)
Hello, I've a super boring question that I'm having trouble finding an answer to.  I'm trying to work out how much a month my utility costs would be.  I know there are many factors such as size of location, equipment etc.  My planned location would be rented and about 1500 s/f with about 2/3 fryers, probably 2 fridges and a freezer.  We'd be open on average 18 hours a day.  I was wondering if anyone could give me a good estimate on what the following bills would be? 
I've tried looking online, calling the utility companies but no luck so far.
Thanks in advance

    • Total Posts: 7745
    • Joined: 7/24/2008
    • Location: Bayonne, NJ
    Re:Utility Costs Sat, 02/18/12 10:41 AM (permalink)
    Hi Yelanger Welcome to Roadfood!

    You would have to get the supply & delivery chart if your local utility company breaks it up and/or there are other supply options. The chart will show supply & 'delivery rates for kwh & btu.

    You can research or contact a commercial real estate listings or agents and compare general costs.

    Once you have an idea of specific equipment you would take note of the specs and the utility company can give you an estimate based on the numbers...or do some fun math!
    <message edited by CCinNJ on Sat, 02/18/12 10:44 AM>

      • Total Posts: 7745
      • Joined: 7/24/2008
      • Location: Bayonne, NJ
      Re:Utility Costs Sat, 02/18/12 12:16 PM (permalink)
      Oh...and while doing calculations no matter how many hours your business will operate @12 @16 or @18....your refrigerators and freezers are always @24 hours a day.

        • Total Posts: 2235
        • Joined: 3/16/2011
        • Location: Kennewick, WA
        Re:Utility Costs Sat, 02/18/12 12:50 PM (permalink)
        See how this works out, you s/b able to get water and sewer from the city.
        Restaurants in the U.S. have one of the greatest energy intensities of any type of commercial building—an average of 38 kilowatt-hours (kWh) of electricity and 111 cubic feet of natural gas annually per square foot (ft2). A number of opportunities for saving energy can often be found in the end-use areas that consume the most energy. In a typical restaurant, cooking, water heating, refrigeration, and space heating represent almost 80 percent of total use (Figure 1), making those systems the best targets for energy savings
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