For many hospitality businesses, capacity restrictions have meant a drop in profitability. So, looking for different ways to be more efficient has become imperative. Food preparation means big energy consumption. According to British Gas, 40% of the energy restaurants consume goes in the preparation and storage of food.
Research also suggests that commercial kitchens can use up to ten times the amount of energy used in other commercial spaces. Carrying out an energy review and putting the efficiency recommendations it highlights in place can reduce bills – and not just for the short term. Here are four measures an energy audit may suggest for you:
Heating and air con
Six in ten restaurants use programmable thermostats for better temperature control. With many of these, you can change the temperature at your restaurant without even being on premises.
This additional control means you can schedule systems to come on specifically for your business’ hours of operation and to work in tandem with external conditions, too.
More than four in ten restaurants use energy efficient rated fridges and freezers. While buying new appliances can be expensive in the short-term, the savings you could make into the longer term can mean those costs soon become savings.
Commercial fridges are graded based on energy labelling set out by the European Commission, with A being most efficient. The appliance you choose, however, should reflect your use and the capacity most suited to your business needs, too.
While eight in ten restaurants already use energy efficient lighting, the lamps you use can make a great deal of difference. In fact, up to a quarter of total electricity costs can come from lighting.
Simply replacing old bulbs and lighting for newer models is a great change to make. A new fluorescent bulb can be up to 25% more efficient than an older one, while LED bulbs last longer, provide more light and are more efficient – especially good as a replacement for neon or fluorescent signs.
Meanwhile, for your back rooms and any other areas that aren’t in continuous use, adding sensors that ensure lights come on when someone enters the room and go off when the room is unoccupied is another way to reduce energy. Daylight sensors make a great addition to help keep your external lighting bills lower, too.
Start up/shut down scheduling
Six out of ten restaurant kitchens using start-up/shut-down schedules to reduce the amount of energy used by their kitchen equipment.
So, it’s clear to see that, much like programmable thermostats and lighting sensors, these simple systems can help give you the control you need over your restaurant business energy consumption.
Energy efficiency and your insurance
When you’re installing new measures and equipment into your restaurant, as well as selecting for quality and suitability, and keeping appliances well maintained, it’s important to check they’re covered by your existing insurance policy – helping to protect your investments into the future.
To discuss your restaurant insurance with our team of experts at Ryan’s, call our Hospitality Division on 01473 343330 or visit our website today.