A Look at
CBECS
Building
Activities
How do they use energy and how much does it cost?
What types of equipment do they use?
How do they measure up on conservation efforts?
Summary Comparison Table
(All Activities)
FOOD SERVICE BUILDINGS
There were an estimated 285,000 food service buildings in the U.S. in 1995.
In the Commercial Buildings Energy Consumption Survey (CBECS), food service buildings are those used for the preparation and sale of food and beverages for consumption; they include buildings such as fast food establishments, full service restaurants, caterers, cafeterias, diners, and bars.
Because the CBECS is a building survey rather than an establishment survey, some food service businesses are not covered by the CBECS. The building is classified by the main activity that occurs in the building, so for example, an office building that has a fast food establishment on the first floor would be included as an office building, not as food service, and the fast food establishment would not be counted in the food service CBECS category. (See Description of Building Types on the main CBECS page for a more detailed description.)
- How large are they?
- How many employees are there?
- Where are they located?
- How old are they?
- Who owns and occupies them?
- How do they use energy and how much does it cost?
- How do they use electricity?
- How do they use natural gas?
- What types of equipment do they use?
- How do they measure up on conservation efforts?
Specific questions may be directed to:
Joelle Davis Michaels
joelle.michaels@eia.doe.gov
CBECS Manager
Phone:
(202) 586-8952
FAX:
(202) 586-0018
URL: http://www.eia.doe.gov/emeu/consumptionbriefs/cbecs/pbawebsite/foodserv/foodserv_contents.htm
Release
date: August 2, 2000
File
last modified: January 3, 2001