A Hilton in the heart of show biz transformed into a sustainable destination hotel with the help of chiller and cooling tower overhauls and improved BAS and ventilation strategies. Don’t miss the final plot twist before the system’s big launch party.
A hotel’s success in the hospitality industry is measured by the quality and value of its guests’ experience, and that requires the hotel to deliver consistently flawless service and reliable comfort at a competitive rate.
An air handling unit that hasn’t worked since, well, ever. Chillers that have to work more often as a result — and an extra chiller just to attack the affected zone. These were the obvious symptoms, but what was the cause?
When it comes to celebrating the new Exploratorium museum project, located at Pier 15 along San Francisco’s Embarcadero, the engineering and systems design professionals at Integral Group tend to take it a bit … well, personally.
Kevin Amyot had serious qualms last spring when contractor Ed Friedrich first proposed a major pump-retrofit project at the Sunset Motor Inn, one of the properties Amyot manages for the H. A. Manosh Corporation in Morrisville, VT. Friedrich’s $13,000 estimate called for the replacement of 18 fixed-speed circulating pumps in the heating system at the Sunset with 10 circulators from the Grundfos Pumps Corporation.
When you check into a hotel, you fully expect to be able to control the temperature of your room. The downfall to providing customer comfort is that it can raise energy costs if a room cools down or heats up when nobody is in it.
Hot water is the lifeblood of any restaurant kitchen operation. Lacking a sufficient and ready supply at the correct temperatures, as prescribed by local health authorities, facility management usually has no choice but to lock the doors until the problem is fixed.
Beginning as manager trainee and crewperson, respectively, Tom and Candace Spiel have risen within the ranks of the McDonald’s system to own and operate nine restaurants in southern California. In 2010, they rebuilt their first McDonald’s, which originally opened in 1966. They chose to rebuild it to LEED® Gold standards, incorporating eco-friendly and energy-efficient features.
Learn from our experts how to evaluate job opportunities, market your services, sell a Walk-through Survey, target areas for an Energy Audit, calculate energy savings, do retrofit work, and win continuing contracts for retrofit work.
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Tomorrow's Environment Podcast
This series from longtime columnist and chronic forward-thinker Howard McKew covers a lot of ground -- from retrocommissioning to systems training, on toward checklists for drawings and tips for meeting minutes. Click HERE to be taken to the podcast page!