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New Energy Efficient BURGER KING Restaurant in Waghäusel, Germany

 

Press Release:
MIAMI. Burger King Corp. (NYSE:BKC) broke new ground for the BK® brand with the unveiling of its new energy efficient BURGER KING® restaurant located in Waghäusel, Germany. The eco-friendly design developed in cooperation with Wirsol Solar AG (Baden-Württemberg) utilizes state-of-the-art technologies and renewable energy to power one-third of the restaurant’s energy consumption, thus reducing energy costs by 45 percent and the emission of CO2 by more than 1201 metric tons every year.


“This new energy-efficient restaurant uses renewable energy systems, such as solar photovoltaic and wind turbines that are estimated to save nearly half of this restaurant’s yearly electricity costs,” said Jonathan Fitzpatrick, senior vice president franchise operations for BKC’s Europe, Middle East and Africa region. “Implementing these new green energy systems reduces the environmental impact and is another step in our ongoing commitment to our BK Positive Steps® corporate responsibility program.”

Through its BK Positive Steps® program, the BURGER KING® system is committed to being socially responsible in all areas of its business – food, people, the environment and corporate governance. This latest restaurant design and its advancements in green restaurant operations is just one more example of the brand’s commitment to its corporate social responsibility program.

Modern design meets energy efficient elements

This free-standing restaurant features the BURGER KING® 20/20 restaurant image of the future, which incorporates a variety of innovative and contemporary elements including materials resembling corrugated metal, brick and concrete. The 20/20 design takes the brand’s signature flame-broiling core attribute a step further by creating an exceptional and memorable dining environment.

The 20/20 design is complemented with the latest eco-friendly technologies and energy efficient construction elements including:

  • Interior heat recovery ventilation system that cools and heats the restaurant, saving 73 percent of energy consumption per year;
  • Long-lasting interior and exterior LED bulbs saving more than 55 percent of energy consumption annually;
  • Excess heat loss is captured to generate hot water, conserving 50 percent of energy usage annually;
  • A wind turbine contributing up to 2,500 kWh to the restaurant’s power supply was added to the traditional exterior BK® logo sign;
  • Photovoltaic and wind energy systems that save up to 45 percent of electricity annually;
  • More than 720 solar photovoltaic modules generate over 53,500 kWh of electricity per year, which equals the annual consumption of five U.S. households;2
  • A solar-powered electric vehicle charging station for hybrid cars; and
  • A rainwater reclamation system for outside irrigation.

In addition, the restaurant kitchen features the revolutionary Duke Flexible Batch Broiler, which maximizes cooking flexibility while reducing gas consumption and related costs by 52 percent electricity consumption and costs by 90 percent. All BURGER KING® restaurants in North America have installed this new broiler and the international rollout is expected to be completed by the end of 2012.