2715 Jorie Blvd
Oak Brook, IL 60523
Hamburger University is a 130,000-square-foot facility located on McDonald's 80-acre Corporate campus in Oak Brook, IL. Since its inception, training at Hamburger University has emphasized consistent restaurant operations procedures, service, quality and cleanliness. An integrated corporate conference and learning facility, Hamburger University uses innovative teaching methods, materials, and state-of-the-art equipment to instruct corporate employees, restaurant managers, and franchisees of McDonald's worldwide operations. In excess of 3,000 store managers from more than 50 countries attend Hamburger University each year. Floor-to-ceiling windows and the natural accent of materials of brick and stone bring the outside environment into the building. Hamburger University is connected to The Lodge by a curving covered walkway designed to bridge Lake Fred and to thread the surrounding oak forest. This industry-leading facility includes:
-- Office space to house worldwide and U.S. training staff
-- 13 teaching rooms
-- 300-seat auditorium
-- 12 interactive education team rooms
-- 3 kitchen labs
-- State-of-the-art service training labs
Located in Oak Brook, Illinois, Hamburger University was designed by architect Dirk Lohan and is one of three buildings on a well-landscaped wooded office campus site comprising more than 80 acres. There are two picturesque lakes, 2.5 miles of trails, and more than 3,000 mature trees.
When the McDonald's Corporate campus was built in 1988, its design and features were well ahead of its time. In 2001, McDonald's upgraded the building control system and recommissioned the variable air volume (VAV) boxes that control the flow of air throughout the building. To aid in energy efficiency during the spring and fall seasons, an economizer cycle is utilized. The economizer cycle provides free cooling by using outside air to cool the inside of the building. To also aid in the reduction of energy used to control the climate of the building, variable frequency drives (VFDs) are used on supply fans. This enables fans to ramp up and down to match the heating and cooling demand. Finally, the chillers utilize a chilled water reset control that optimizes chiller efficiency.
Additionally, the building operations team tracks electrical and gas data through utility Web sites, along with heating and cooling degree days as part of an ongoing energy management program. The Six Sigma Energy Management Team, which consists of both JLL and McDonald's employees, has been tasked with identifying and eliminating energy waste. They recently implemented several improvements, including adding lighting control motion sensors, changing temperature setpoints, and changing after-hours lighting schedules to further reduce consumption. The Six Sigma Energy Management Team will continue to review building operations and processes to identify opportunities to eliminate waste and increase energy efficiency.
McDonald's Corporation is currently pursuing certification for Hamburger University under the U.S. Green Building Council's (USGBC's) Leadership in Energy and Environmental Design (LEED) for Existing Buildings Rating System. A building re-commissioning study is being completed, and recommendations are being implemented to ensure that the fundamental building systems continue to perform as intended. Receiving the ENERGY STAR plays a significant role in the LEED certification process, and it will continue to be utilized during and after the performance period to support the applicable LEED prerequisites and credits.
McDonald's USA has been an ENERGY STAR partner for more than 10 years. EPA named McDonald's a 2007 ENERGY STAR Partner of the Year for an energy efficiency program that resulted in a 200,000-ton decrease in carbon dioxide emissions and energy savings of $30 million in U.S. restaurants.
McDonald's has also taken a number of steps to create awareness and increase employee engagement around its sustainability initiatives.
To assist employees in learning about and getting involved in McDonald's environmental efforts, McDonald's maintains a "Green and Growing" Web site on the company intranet. McDonald's surveys employees to gauge areas of interest, and environmentally themed events are sponsored throughout the year to get employees engaged in being green in and outside of the workplace. Past events have included product sales (CFL and LED lighting, reusable bags, and beverage bottles), composting demonstrations, recycling and energy educational sessions, and alternative transportation seminars. In 2009, employee participation in these events increased by more than 35 percent.
McDonald's recently created a video about sustainability for new hires, which highlights some of McDonald's sustainability efforts, accomplishments, and ways for new employees to become involved.
McDonald's encourages all employees to assist in reducing our carbon footprint at work and at home. Opportunities are provided to recycle paper, electronic media, cellular phones, and computer equipment. In addition, McDonald's employees are asked to use reusable mugs and water bottles whenever possible, and to turn off all electronics equipment and lighting when not in use.
McDonald's efforts to ensure employee engagement have greatly increased participation and support for McDonald's sustainability and energy reduction initiatives.
Please note: Narrative information in this profile has been provided by McDonald's Corporation or a representative of this facility. Other building information was verified and submitted to EPA at the time of application. Building energy performance, operating characteristics, and ownership/management may be subject to change over time.
Jones Lang LaSalle
Year(s) Labeled (Rating):
Facility Type: Office
Total Floorspace: 130248 sf
Year Constructed: 1983
Contract Type: None
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|Stage 4-Fan Systems|
|Stage 5-Heating and Cooling Plant|