How CT Restaurants Can Slash Energy Costs From Parking Lot to Kitchen with Energize Connecticut Rebates

For Connecticut restaurateurs and foodservice operators, ongoing labor shortages and rising food costs have made operating budgets more challenging than ever. While factors like food prices and labor availability can’t be fully controlled, one area that offers significant potential for both cost savings and community goodwill is energy efficiency.

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United Illuminating (UI), Connecticut Natural Gas (CNG), and Southern Connecticut Gas (SCG), offer the Commercial Foodservice Equipment Rebate Program, accessible through the Energize Connecticut initiative, which provides a pathway for restaurants to lower energy bills while making a positive impact on the environment. This program, funded by a charge on customer energy bills, not only makes energy-efficient upgrades more affordable but also helps operators in Connecticut reduce carbon emissions and enhance the sustainability of their operations.

Jonathan Bronke, MBA, Customer Programs & Products Manager for Conservation and Load Management for CNG, SCG and UI, highlighted the unique value of these rebates: “Our rebate program not only helps customers save on the upfront costs of energy-efficient equipment but also lowers ongoing energy expenses, which is especially valuable in the tight-margin restaurant industry.” The rebate program covers a wide variety of equipment essential to commercial kitchens, including HVAC systems, parking lot lighting, and even heat pumps for sustainable heating solutions. 

These upgrades contribute to a healthier environment and a more comfortable atmosphere for employees and patrons, reinforcing a commitment to both profitability and community values.

• High-Efficiency Kitchen Equipment:

Energize Connecticut’s rebates extend to vital kitchen appliances, such as commercial convection ovens and energy-efficient steamers. These products not only lower utility bills but often cook food faster, helping restaurants save time as well as energy. Switching from gas to electric cooking equipment, while unfamiliar to some chefs, has shown positive outcomes in both reducing greenhouse gases and improving air quality in kitchens. “With electric cooking, it’s not just about emissions reduction. There’s also a noticeable difference in the kitchen environment—it’s cooler, cleaner, and healthier for the team,” added Bronke.

• HVAC  System Upgrades:

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An often-overlooked aspect of restaurant energy efficiency is the heating and cooling system. The program offers rebates up to $1,500 per ton for the installation of air-source heat pumps, making it feasible for restaurants to move away from fossil-fuel heating systems. By opting for heat pumps, restaurants reduce their dependency on gas or oil and enjoy more stable utility bills in the long run. As Bronke noted, “For any restaurant looking to make the shift from gas or propane heating, this program can help cover up to 50% of project costs.”

• Parking Lot and Exterior Lighting:

Often operating for extended hours, many restaurants rely on parking lot lighting that can be surprisingly costly. Through the program, restaurants can receive rebates on LED lighting and control systems that turn lights on and off based on need, reducing energy waste. Advanced control systems also ensure security while lowering operating costs. “Our program can provide guidance and even custom consultations to help restaurant owners find the best lighting solutions for their unique setups,” said Bronke.

• Commercial Heat Pump Rebates:

The commercial heat pump rebate program supports businesses aiming to reduce energy costs and environmental impact through high-efficiency HVAC systems. These rebates help offset the costs of heat pumps, which are known for their energy efficiency and ability to deliver both heating and cooling. Ideal for a wide range of commercial settings, heat pumps provide consistent comfort and can reduce energy consumption compared to traditional heating systems. By switching to heat pumps, businesses can significantly cut down on carbon emissions, contributing to sustainability goals. “Choosing a heat pump means long-term savings and a more sustainable operation,” Bronke continued. “Many of our clients appreciate the added benefits of improved air quality and a quieter work environment that heat pumps bring, helping to create a better space for both employees and customers.”

Consumers today are increasingly conscious of the environmental footprint of the places they choose to dine, and the steps a restaurant takes to operate sustainably can impact customer loyalty and community goodwill. Energy-efficient upgrades, particularly when coupled with visible changes like LED lighting or the use of environmentally friendly cooking practices, help create a positive impression that attracts eco-minded customers.

“Restaurant owners are beginning to see that the appeal of energy-efficient practices extends beyond savings,” said Bronke. “When patrons notice sustainable changes, they often appreciate that the restaurant is making an effort to protect the environment they share. It’s a way for restaurants to align themselves with the community’s values and attract a customer base that appreciates responsible business practices.”

Ventless electric cooking technology has revolutionized the restaurant industry by enabling cooking in locations that traditionally required costly ductwork and ventilation systems. Using advanced filtration systems, ventless equipment captures smoke, grease, and odors, making it possible to operate in smaller spaces without extensive construction. “This flexibility not only reduces installation and operating costs but also allows restaurants to expand cooking options in places like food trucks, pop-up locations, or areas within existing buildings where traditional hoods and ducts aren’t feasible,” Bronke explained. “Ventless technology opens up new opportunities for chefs and business owners to cook anywhere, efficiently and affordably.”

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The rebate program offers support that goes beyond financial incentives. Participating restaurants gain access to their expertise, and the company’s implementation vendors offer support with filling out rebate forms, advising on eligible equipment, and managing project logistics. The resources are designed to make it easy for even small, independently run restaurants to navigate the rebate process and benefit from high-efficiency upgrades.

To further simplify participation, CNG, SCG and UI collaborate with vendors, distributors, and trade associations, making information about the rebate program available at local industry events and through direct engagement with restaurant operators. “We make it a priority to connect with as many foodservice operators as possible, ensuring they know about and can easily access these rebates. By simplifying the process, we aim to get more businesses involved and help reduce energy consumption across the state,” Bronke explained.

Every piece of equipment eligible for the rebate program must meet rigorous standards, including certifications like ENERGY STAR®, which assures customers of the highest efficiency. By focusing on verified products, UI, SCG, and CNG helps ensure that Connecticut restaurants are investing in durable, effective solutions that provide long-term savings. “Using equipment that meets standards like ENERGY STAR gives restaurant owners peace of mind—they know they’re choosing a solution that’s been vetted for quality and efficiency,” Bronke said. “It’s important for us to ensure that the products we support not only reduce energy use but also enhance the overall experience for the business and its patrons.”

For restaurant owners and foodservice operators in Connecticut interested in lowering energy expenses while also supporting their community’s environmental goals, the rebate program offers a powerful opportunity. With rebates available for a variety of equipment, from HVAC systems to exterior lighting and kitchen appliances, UI, SCG, and CNG’s program is designed to fit a range of needs and budgets. Each upgrade not only enhances the efficiency and sustainability of the business but also adds value to the community’s long-term environmental health.

For more information on how to participate, restaurant and foodservice operators or distributors can reach out to the team at [email protected]. Through this contact, they can learn more about the eligibility requirements, equipment options, and how to get started with the rebate application process. In an industry where every dollar matters, taking advantage of energy efficiency rebates is an investment in both the business and the community it serves. With CNG, SCG and UI’s support, Connecticut’s foodservice industry is empowered to thrive sustainably while making a lasting positive impact on the environment.