The comfort, ambiance, and profitability of a restaurant or hotel are greatly affected by decisions regarding the design of its mechanical, electrical, and plumbing (MEP) systems. Hotels typically consume nearly 75 percent of their total energy use through space heating, water heating, lighting, and cooling. Guest rooms alone account for a national average of $2,196 per available room each year on energy, an amount that represents about 6 percent of all hotel operating costs.

TES saves hotel and restaurant owners money by performing energy audits, improving energy efficiencies, and providing cost effective designs. Our real-world knowledge of construction, detailed understanding of the landlord/tenant relationship, commitment to hitting schedules and deadlines, buildable designs, and project management helps streamline construction to speed opening dates to begin generating revenue sooner.

We also have created prototypes and implemented successful designs on a national level for several restaurateurs in free-standing units, lifestyle centers, malls, food courts, in-line retail centers, airports, and legacy buildings. TES can help in every step of a hospitality project—from utility coordination through building commissioning, punch lists, and warranties. We make things work.

Examples

• Saved Time and Money
  A client purchased a free-standing national chain restaurant to convert into a new franchise. Through our field investigations and communications during food service equipment design, much of the MEP system was reused, including the rooftop HVAC and makeup air, the underground sanitary, and all of the electrical distribution. This shortened the MEP construction period by three weeks and reduced initial construction costs by 25%.

• Grand Re-opening Without Closing
  After 25 years of continuous operation, a local family restaurant in a Midwestern city wanted to renovate the dining area and replace most of the original kitchen equipment—without shutting down. TES proposed a construction phasing schedule to accommodate their needs, and gained the cooperation of the city Building and Health departments to allow them to continue serving customers. The client celebrated the Grand Re-opening without ever closing the restaurant.