3 Ways a W Hotel Chief Engineer Improved his Kitchen Equipment Operations
Customer Company Size
Large Corporate
Region
- America
Country
- United States
Product
- Verdigris
Tech Stack
- Energy Monitoring
- Data Analytics
Implementation Scale
- Enterprise-wide Deployment
Impact Metrics
- Cost Savings
- Productivity Improvements
- Energy Saving
Technology Category
- Analytics & Modeling - Predictive Analytics
- Functional Applications - Remote Monitoring & Control Systems
- Sensors - Electrical Conductivity Sensors
Applicable Functions
- Facility Management
- Maintenance
Use Cases
- Energy Management System
- Predictive Maintenance
- Remote Asset Management
Services
- System Integration
- Data Science Services
About The Customer
The W Hotel San Francisco is a luxury hotel with approximately 400 rooms, known for its high standards and commitment to sustainability. The hotel has achieved LEED Silver certification, reflecting its dedication to energy efficiency and environmental responsibility. The hotel features TRACE, an award-winning restaurant that is a significant part of its operations. Bill DeMartini, the Chief Engineer, is responsible for maintaining and improving the hotel's infrastructure, including its commercial kitchen. He sought to enhance the hotel's energy efficiency and operational effectiveness by identifying and addressing unseen problems in the kitchen equipment.
The Challenge
Bill DeMartini, Chief Engineer of the W Hotel San Francisco, was searching for a way to identify the unseen problems in his building. He wanted to take energy efficiency beyond his hotel’s LEED Silver certification. To tackle this, he knew he must look at TRACE, the award-winning restaurant. Without a cost-effective way to monitor kitchen operations 24/7, Bill lacked the facts required to optimize his kitchen and improve W Hotel’s efficiency. Bill engaged with Verdigris to deliver the granularity he needed to identify ways to improve the kitchen operations.
The Solution
Verdigris provided a comprehensive energy monitoring solution that delivered detailed monthly reports on the hotel's kitchen equipment. The system identified inefficiencies and potential equipment failures by analyzing circuit-level electricity consumption. For instance, it uncovered a dishwasher booster heater running overnight, consuming over $5,000 of energy annually. It also detected a faulty circuit in the main dishwasher, which was drawing 60% more energy than the other two phases, indicating a probable equipment fault. This led to the discovery of a broken heating element, which could have caused premature failure of the dishwasher, a $30,000+ piece of equipment. Additionally, Verdigris' high-resolution monitoring revealed small devices left on after hours, such as a pizza oven and refrigerator lights, which collectively used more than $7,000 of electricity each year. Bill was able to address these issues by installing motion sensors and retraining staff procedures.
Operational Impact
Quantitative Benefit
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