In the domain of energy consumption in restaurant-type commercial buildings, traditional energy audits tend to concentrate mainly on electrical loads, often neglecting the specifics of the restaurant sector, especially regarding liquified petroleum gas fuel consumption. This research employs a comprehensive energy audit framework specifically designed for the commercial building restaurant sector. Using energy data from 130 restaurants, we computed the building energy index that ranged in between 650 and 1000 kWh/m²/year. Using linear regression, we assessed the relationship between building energy index and restaurant area, uncovering a low R² value, suggesting the unsuitability of the building energy index as an exclusive measure for restaurants. Concurrently, our detailed comparative study showed that liquified petroleum gas-fueled equipment uses about 38% more energy than electric fueled equipment but is 0.5% cheaper and significantly less polluting. Investigating renewable energy potentials, we found solar PV application as a viable option for restaurants. The results showed that solar PV installation could produce approximately 11,064,898 kWh, translating to utility savings of RM 7,381,929 and reductions of 7,108,327 kgCO₂, 68,959 kgSO₂, and 31,823 kgCO emissions. Conclusively, our findings underline the need for a diversified energy assessment in restaurants and the tangible benefits of renewable energy integration.

Commercial buildings in Malaysia contribute to 35% of the total electricity demand. During the recent COVID-19 pandemic, the global economy faced a challenging situation that forced many businesses to shut down. However, fast-food restaurants with drive-through features managed to get through this pandemic phase without much effect from the economic impact. Since COVID-19, the operational guidelines have changed for restaurants. However, from an energy perspective, fast–food restaurants are high energy consumers in the retail sector. This paper analyses the load profile of fast-food restaurants and the potential strategies that can be adopted in a free-standing fast-food restaurant. From analysis, it is calculated that a total of RM 97,365.9 of utility savings can be obtained in a year. A total of 91,392.1 kg CO₂, 881.8 kg SO₂ and 385.5 kg CO pollutant emissions can be reduced. The BEI for the restaurant was reduced to 856.4 kWh/m²/year. By converting to energy-saving strategies, the return on investment was 27.3% and 3.7 years, which is a very short period of time and is attractive for businesses of this nature.