Energy Performance for Retail

I'm working on modeling a restaurant under ASHRAE 90.1 2010. One of the issues is the main source of heating is a hybrid electric/gas system with majority of it being electric (i.e. strip heat). With the large amount of exhaust and make up air as well as the electric heat, I'm having trouble getting considerable savings on the energy side. Has anyone experienced a similar issue in restaurants. Are there pieces of equipment I can omit from the model to help achieve savings? The HVAC system is air cooled chiller with strip heat air handlers. Thanks in advance.