U.S. restaurants spend more than $5 billion per year on energy. Power use per square foot in a foodservice facility is greater than in any other kind of commercial building. On any profit-and-loss statement, utility expenses usually stand out. The National Restaurant Association studies suggest these expenses could be cut by as much as 20 percent with smarter energy consumption. The ETE smart controllers available for restaurant hot water and HVAC program can manage all of the heating, air conditioning, exhaust and hot water systems in a restaurant. Careful monitoring and control of these systems with ETE equipment may provide restaurateurs excellent opportunities to save in gas and electric consumption.