From what I have read, margins are so thin in the restaurant business that doing an energy audit and tightening up costs that way can be the difference between running in the red and profitability. That doesn't leave a lot of wiggle room for a greenhorn to learn the ropes, to figure out this isn't working and pivot, etc. I imagine that's part of why franchises are so popular in this space.
The source I am remembering is specifically about catering, not restaurants per se:
The energy used in catering facilities typically accounts for 4-6% of operating costs. Many caterers work on a profit margin that is within this range, so it is obvious that saving energy can directly increase revenue and profitability without the need to increase sales.
