Productization
Foodservice / QSR · Segment hub

Restaurants where comfort drives the ticket, the walk-in protects the night, and brand standards hold every shift.

Productization for casual-dining and quick-service brands. Keedian covers five asset domains: Refrigeration (walk-in coolers and freezers), HVAC (RTUs and store HVAC), Lighting (dining ambience, kitchen task, exterior signage), Energy (electric, gas, water) and Kitchen Equipment (candidate — reach-ins, ice, fryers, ovens, grills, dishwashers, hood / exhaust).

Expected impact across the portfolio
  • Energy savings — Up to 30%, combined across HVAC, Lighting, Refrigeration and Energy
  • Avoided truck rolls — Up to 60% fewer reactive dispatches across every asset class
  • Asset lifespan — Up to 20% longer useful life on compressors, RTUs and lighting fixtures
  • Customer experience — dining comfort, food safety, and brand-standard consistency across the fleet

Portfolio ceilings — expected (pending validation). Per-product quantitative ranges live in each product page's Expected outcome row.

Foodservice format
In scoping

In-Mall / Food Court catalog being defined.

The in-mall and food-court tenant catalog is in scoping. Two sub-formats sit under this configuration — in-mall non-food-court (specialty restaurants inside a shopping mall with their own dining area) and food court (counter-service tenants in a shared dining area operated by the mall). Neither is part of the current productization analysis; this card holds the placeholder so the structure is visible.

Where the boundary lands depends on lease structure and which equipment the tenant operates directly. Typical scope leans toward Refrigeration (walk-ins and prep-line refrigeration the tenant owns), Lighting (tenant-controlled fixtures inside the leased space), Energy (sub-meter visibility on tenant consumption), and limited HVAC where the tenant owns individual zone equipment. The mall operator typically controls common HVAC and core infrastructure.

The Keedian operating model — Essential / Managed / Optimized tiers, Agentic Operations, and the same SLA — does not change with the format. What changes is the asset stack in scope and the pricing tuned to that stack.

01 Products

Pick a product.

Reference mockups of the dashboards Keedian delivers to clients
Referential Mockup Dashboards
02 Segment notes

What makes foodservice different.

Kitchen exhaust shapes the workload

Kitchen exhaust pulls make-up air through the dining room, distorting setpoint compliance during prep and dinner rush. HVAC duty cycle is higher than retail benchmarks, and the Optimized loop tunes setpoints by daypart specifically to handle this.

Walk-ins, not reach-ins

Refrigeration Protection in foodservice is scoped to walk-in coolers and walk-in freezers — the first food-safety line in every restaurant. Reach-ins, prep-line refrigeration, ice machines, and cook-line equipment belong to the Kitchen Equipment Reliability candidate.

Multi-utility mix is real

Unlike retail (mostly electric), foodservice utility spend includes meaningful gas and water lines — kitchen draws are gas-and-water intensive. Energy Intelligence treats gas and water as first-class signals.

Dining ambience is a brand standard

Lighting carries brand-standard implications in foodservice. A dining room that's too bright at dinner or too dim at lunch breaks the brand experience. The Managed tier enforces dining-ambience setpoints by daypart.

Franchisee-rollup reporting

Franchise-group structure makes utility, food-safety, and ESG reporting a multi-tenant problem. The Custom layer captures franchisee-rollup dispatch rules, brand-standard scene programs, and regional escalation matrices.

HVAC first; the rest in development

HVAC Comfort & Optimization is the developed product, carrying first-draft pricing (flagged for two-Maintainer review per CLAUDE.md rule #6 before publish). Refrigeration, Lighting, and Energy are being rebuilt under the current productization model and currently render an in-development placeholder.

03 Document meta

About this document.

Segment Foodservice / QSR — casual-dining and quick-service brands
Typical scale 50–2,000+ sites per customer
Reference customer Outback Steakhouse (initial anchor)
Status In progress — HVAC developed (first-draft pricing); refrigeration, lighting, energy in development; in-mall / food court in scoping