Shari's of Roseburg–A Smaller Slice of the Energy Pie


Shari's Café and Pies are designed to provide high quality, reasonably-priced meals 24-hours a day in a comfortable setting. Shari’s may be best known for its pies and home-style cooking, but ‘behind the scenes’ the company has been instrumental in developing and implementing initiatives to drive energy and resource management strategy in its portfolio of 100% corporate-owned buildings. Shari’s created a holistic sustainability program called SWEEP (Shari’s Water/Energy Efficiency Program) with the support of its Executive team and utility management company in order to identify projects geared towards energy efficiency. Each year during an internal Strategic Energy Management meeting, the team reviews the results of an annual restaurant-wide energy survey, discusses progress on energy goals, and proposes $100,000 in projects for SWEEP. The energy team identified the Roseburg, OR restaurant as one of the top energy users in in the chain’s portfolio. A major remodeling was slated for 2016, making it the right time to install a suite of energy and water saving measures that the company had piloted at other locations. 



Through SWEEP, the energy team at Shari’s identified energy and water efficiency measures that would complement each other and maximize energy reductions. As a standard rule, only projects with less than a 2-year ROI were selected. The plan for Roseburg featured a substantial investment in lighting initiatives, including changing out “back of house” light fixtures from T-12's to T-8's, upgrading “front of the house” lighting to LED, and replacing 14-400 metal halide bulbs in aging outdoor neon signage to LED.  These upgrades will produce electricity savings of 18% over the previous year. The program also includes replacing old style dipperwells, which are perpetual-flow sinks, that used 45 gallons of water per day per well. The new heated dipperwells use 30 cups of water per day per well and once installed, are projected to reduce water consumption by 35% and gas consumption by 15% over the prior year. 


Energy efficiency measures: 

  • An energy management system
  • Demand control ventilation in the kitchen
  • Rooftop unit retrofits, including variable frequency drives (VFD)
  • Interior and exterior LED lighting
  • Tankless water heaters
  • Electronically Commutated Motors (ECM’s) in walk-in freezers and coolers, replacing inefficient shade pole motors on evaporator fans
  • Occupancy sensors in bathrooms
  • Auto door closers on walk-in cooler & freezer
  • Relay switches for oven and dish machines
  • Insulation on all pipes


Water efficiency measures: 

  • Low-flow aerators on kitchen and bathroom faucets
  • Heated dipperwells (perpetual-flow sinks) that eliminate the need for constant water flow
  • Low-flow pre-rinse sprayers


The energy and water efficiency measures installed in Roseburg will serve as the new standard for all of Shari’s future external structure remodels and internal refresh projects through SWEEP. Shari’s will be retrofitting the remaining restaurants with LED interior lighting and demand control ventilation over the next several years. Shari’s corporate responsibility mission includes reducing its carbon footprint within its communities. Shari’s buys local, buys energy smart, and uses less, making communities better to live in.  


Annual Energy Use

Baseline (2015)
1260 kBtu/sq. ft.
Estimated (2017)
710 kBtu/sq. ft.
Coming Soon

Energy Savings:


Annual Energy Cost

Baseline (2015)
Estimated (2017)
Coming Soon

Cost Savings:


Annual Water Use

Baseline (2012)
440 kgal/sq. ft.
Estimated (2017)
250 kgal/sq. ft.
Coming soon

Water Savings:


Annual Water Cost

Baseline (2012)
Estimated (2017)
Coming Soon

Cost Savings:


Sector Type



Roseburg, Oregon

Project Size

5,000 Square Feet

Financial Overview

Project Cost: $68,000

Pie Case

restaurant interior

Sari's cares