---
title: How One McDonald's Operator Saved $75K and Improved Operational Efficiency with HVAC and Energy Upgrades
description: Case study on how McDonald's partnered with energy-as-a-service company Budderfly to reduce energy usage, upgrade to efficient equipment, and lower their carbon footprint.
image: https://case-studies.budderfly.com/hubfs/Case%20Study%20-%20Singelyn%20McDonalds.png
---
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Case Study · Energy Efficiency · Quick Service Restaurants
# How One McDonald’s Operator Saved $75K and Improved Operational Efficiency with HVAC and Energy Upgrades
The Singelyn Group needed to modernize energy infrastructure across its restaurants, but didn't have the capital to do it on the timeline they needed. By partnering with Budderfly, David Singelyn was able to reduce utility and maintenance costs at the restaurant without capital or timeline constraints.
Utility Savings
$ 75K
Emissions Avoided
670 metric tons
Maintenance & Repair
P&L improvement
The Customer
## A family business built on investing in the community
David Singelyn and his father are the owners and operators of The Singelyn Group, which runs 28 McDonald’s restaurants, mostly in the Buffalo area of Western New York. His father joined McDonald's as a crewperson in 1968, worked his way up, and bought his first franchise in 1980. Having worked in the business since he was 14, David became an approved McDonald's franchisee in 2013. In late 2021, the family relocated to Western New York, divested its New Jersey and New York City portfolio, and purchased its Buffalo-area restaurants.
“
We’re selling food at our McDonald’s restaurants, but we’re also selling an experience. You can't create value for a customer if it's not being enjoyed in a place that is comfortable to walk into.
David Singelyn, Co-Owner, The Singelyn Group
The Challenge
## Aging rooftop units, a tight budget, and no time to wait
After acquiring a large group of restaurants and investing heavily in them and in their team, The Singelyn Group realized it had a growing HVAC problem. Many of the rooftop units across the portfolio needed replacing, an investment that would run well into the seven figures. They didn't have the capital to fund it on the timeline they wanted.
The cost of waiting wasn’t only financial. Old, unreliable units meant constant call-outs for technicians, time pulled from the internal facilities team, and rising parts costs. It also put the customer experience at risk: a kitchen too hot for the crew, or a dining room too hot or too cold for guests, with no way to replace a unit overnight.
The Solution
## Modern energy infrastructure with a lower carbon footprint
The Singelyn Group and Budderfly have worked together on a range of projects, from refrigeration controls to lighting. According to David Singelyn, the most impactful of these has been the HVAC replacement. By swapping traditional rooftop units (RTUs) for more efficient heat pump units, The Singelyn Group was able to reduce energy use, decrease the need for repairs, and keep restaurants comfortable in every season.
The relationship has been hands-on and collaborative. The Singelyn Group and Budderfly have tested a host of different solutions together with a shared goal: reducing the energy consumption and carbon footprint in the communities where the restaurants operate. And Budderfly has provided the upfront capital for each installation.
The Results
## $75K in utility savings, fewer repair calls, and more comfortable restaurants for guests and crew
Reduced consumption has saved The Singelyn Group $75,000 on the utility line item of its energy bills, but the even bigger win has been fewer repair calls, according to Singelyn. Old, unreliable equipment had required constant repairs. With less need to call technicians or pull the internal facilities team, labor and parts spending are both down, which he estimates has improved the company’s P&L by at least a quarter point. Plus, by replacing equipment on a planned schedule, crew and guests are less likely to deal with a freezing lobby in winter or a sweltering kitchen in summer and have better dining experiences.
Across the high-efficiency equipment installed at The Singelyn Group’s restaurants, emissions have been reduced by 670 metric tons, the equivalent of charging a cell phone 81 million times.
28 McDonald's restaurants in Western New York
P&L improvement through lower maintenance and repair costs
$75,000 saved on utility costs through reduced consumption
670 MT of emissions avoided, equivalent to 81M cell phone charges
Looking Ahead
## From HVAC to fryers: A partnership that keeps growing
The partnership is still expanding. The Singelyn Group and Budderfly have started a fryer pilot in select restaurants, applying the same model to an innovative new efficiency initiative. Budderfly has purchased new, high-efficiency fryers that use 30 to 40% less oil and 10 to 20% less energy compared to older models — dual efficiencies and less waste, while maintaining fresh-tasting food. Not only is The Singelyn Group reducing oil use and accessing reliable equipment without the capital outlay, he’s moving early on sustainable energy practices to stay ahead as energy regulations in New York tighten.
For The Singelyn Group, it all comes back to community, one of the company’s five foundational values. The goal is a restaurant that feels familiar and comfortable every time a family walks in, and modern, reliable energy infrastructure is part of making that happen.
“
We’re investing in our community because our customers live in our community. Not only does it feel good, but it's good business, too.
David Singelyn, Co-Owner, The Singelyn Group
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