Restaurant energy bills are skyrocketing.
Yet most owners overlook the simplest ways to cut costs.
Want to boost your profits without changing your menu?
The Energy Challenge in Restaurants
Running a restaurant means constant energy use – from cooking and refrigeration to lighting and climate control.
Did you know? Only 5% of the energy supplied to kitchen equipment actually goes into the food. The rest escapes as heat.
That’s a lot of wasted energy – and money.
The UK hospitality sector spends £1.3 billion on energy annually. For restaurants, this often represents 3-6% of operating costs.
But here’s the good news…
Most restaurants can reduce energy consumption by 10-30% with simple changes that don’t affect the dining experience.
Let me show you how.
Kitchen Efficiency: Where the Real Savings Begin
1. Identify Your Energy Vampires
First, find out what’s draining your energy:
- Use plug monitors to track energy use of fridges, dishwashers, and cooking equipment
- Review past energy bills to identify patterns
- Set reduction targets based on your findings
According to The Drinks Business, keeping a record of your energy consumption is the best way to reduce costs.
2. Smarter Cooking Practices
Modern kitchen equipment needs little pre-heating, so there’s no excuse to leave everything on all day:
- Switch off hobs, ovens, and grills when not in use
- Use the right size pans with lids
- Fill dishwashers before running them
- Maintain equipment regularly – a yellow gas flame indicates inefficient combustion
Simple changes in kitchen practices can reduce energy use by up to 20%.
Beyond the Kitchen: Whole-Restaurant Approach
3. Lighting That Makes Sense
Lighting accounts for up to 40% of energy use in restaurants. Make these changes:
- Replace all lighting with LEDs (they use 80% less energy)
- Install motion sensors in storerooms, toilets, and staff areas
- Use natural light where possible
- Consider warm white (3000K) LEDs for dining areas – they create ambiance while saving energy
4. Refrigeration Revolution
Food storage accounts for around 40% of energy usage in restaurants:
- Keep refrigerator doors closed when possible
- Regularly clean condenser coils
- Check door seals frequently
- Position refrigerators away from heat sources
- Turn off refrigerators that only store soft drinks after hours
5. Heating and Cooling Wisdom
Control your restaurant’s temperature efficiently:
- Install programmable thermostats
- Reduce heating after 8pm on weekdays when body heat from customers helps warm the space
- Remove unnecessary extractor fans (many are left over from pre-smoking ban days)
- Consider thermal curtains for doorways to prevent heat loss
The Staff Factor: Your Secret Weapon
Your team is crucial to energy conservation:
- Train staff on energy-efficient practices
- Place “switch off” stickers on equipment
- Make energy saving a team project with regular updates on progress
- Recognise and reward energy-saving behaviours
When everyone participates, the savings multiply.
The Business Case for Energy Efficiency
Energy efficiency isn’t just environmentally responsible – it’s financially smart:
- Every pound saved on energy goes directly to your bottom line
- A 20% reduction in energy costs can equal a 5% increase in sales
- Energy-efficient restaurants appeal to eco-conscious diners
Your Action Plan
- Conduct an energy audit to identify your biggest energy users
- Train your staff on energy-saving practices
- Upgrade to energy-efficient lighting
- Implement a “switch off when not in use” policy
- Maintain equipment regularly
- Consider energy efficiency when replacing appliances
Ready to reduce your restaurant’s energy bills? Contact Link Utility Consultants today for a free energy procurement assessment and discover how we can help you secure the most competitive energy contracts for your restaurant.
