Found a restaurant with FPL that has their kitchen equipment and dining area on separate meters. Kitchen meter is on industrial rate Schedule ISD-1 but usage pattern looks more commercial. Dining area is correctly on general service. Should I challenge the kitchen classification?
Restaurant equipment on wrong rate schedule
Industrial rate for restaurant kitchen equipment doesn't sound right unless they're doing serious food processing. What's the load factor and usage pattern looking like? Industrial rates usually require sustained high usage.
Load factor is pretty low - typical restaurant peaks during meal service then drops way off. Definitely not the steady industrial pattern. I think they got classified wrong during initial service setup.
I'd definitely challenge that. FPL probably saw "commercial kitchen" and assumed industrial without looking at actual usage. Get them moved to proper small commercial rate and you should see immediate savings.