July 7, 2026 - Budderfly published a contributed piece in Sustainability Magazine examining why quick-service restaurant (QSR) operators are turning to energy efficiency as a practical, ROI-driven decarbonization strategy. The article notes that QSRs consume about 50% more energy per square foot than full-service restaurants, making them strong candidates for high-impact efficiency upgrades — especially when paired with an energy-as-a-service model that removes upfront costs for equipment and installation.
The piece highlights KFC and Taco Bell franchise operator Ashley Page, who partnered with Budderfly to install sustainable energy infrastructure at 13 locations and has since reduced energy usage by 20%. It also points to Restaurant Growth Services, operator of O'Charley's and 99 Restaurants, which is rolling out energy upgrades across 70% of its locations after previously spending more than $13 million annually on electricity.
Read the full article here.