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When thinking of McDonalds, one’s first thought is typically French fries, not energy efficiency.

But for Steve Lanini, owner of 10 McDonalds franchises throughout the Phoenix area, energy efficiency has been top of mind since he first started in the business. In fact, Lanini credits energy efficiency for helping keep his first stores afloat.

Lanini began his McDonalds career at age 16 flipping burgers. At 21, he opened his first restaurant but the location was poor and sales were in the gutter.  He spent a day on top of his store’s roof making adjustments to the ductwork and airflow to maximize efficiency. The fruit of his 8-hour labor was $10,000 in savings, or an 18% reduction in his gas and electric bills – enough to keep the store open. Knowing the importance of keeping energy costs down, Lanini has done energy-efficiency work in each of his 10 franchises. As he puts it, it’s really the only good way to run a restaurant.

In the restaurant business, particularly one that is open around the clock, energy costs can quickly escalate – but having efficient equipment in place can make a big difference. By continually upgrading his stores’ air conditioning units to the most efficient model, Lanini has been able to hold his own against rising energy costs and actually maintain the same annual utility costs.

Lanini also upgraded his stores’ fluorescent lighting, which paid him back in just 10 months and is now generating monthly savings of $350.

Lanini has taken a sustainable approach to other aspects of his life as well. He even uses the store’s leftover French fry oil to run his truck. The oil burns clean, he says, and his truck’s emissions rating is 80% better than a standard diesel truck.

For more information, contact:

McDonalds Franchises 

Mr. Steve K. Lanini - Owner

Phone: 602-561-9696

Email: sklanini@yahoo.com