How to reduce energy consumption in your restaurant

Energy prices in the hospitality industry are skyrocketing due to global gas shortages and an increase in demand. Find out how to reduce your energy consumption and cut costs.
Gemma Thomas
 • 
May 2022
4 min read

Rising energy prices come as a big blow for hospitality businesses as they are trying to recover some of the losses from the pandemic.

Many are tackling the rising costs by reducing their gas and electricity usage and raising prices. And 38% reported they are having to cut their trading hours.

Below we explore some ways you can run a more energy-efficient operation, cut costs and be more sustainable without having to close your doors.

8 tips to help you reduce energy consumption in your restaurant

1. Conduct an energy audit

Dig out your old energy bills or use an energy tracking tool to get an idea of how much energy you are currently using, how much it costs and where you’re wasting it.

Carbon statement provides weekly energy usage and carbon reporting. They report the cost of energy usage and highlight areas of energy waste and associated costs. These reports generate actions to cut costs and eliminate energy waste.

We loved what Carbon Statement were doing so we teamed up to help deliver those action to the teams on site. Trail incorporates these actions into your day to day operation to increase results and systemise sustainability—discover how.

2. Clean and service your equipment

Is your equipment working harder than it needs to? Cleaning your equipment and servicing it regularly can help you make energy savings.

Start by checking your fridge—the condenser coils in the unit can become clogged with dust, preventing them from expelling heat. So your fridge has to work extra hard to reach food-safe temperatures.

3. Use energy-efficient equipment

If you clean and service your equipment and it still consumes a significant amount of energy, it might be time to switch to more energy-efficient equipment. While there is an upfront cost associated, it will save you money in the long term—using an energy-efficient dishwasher can save you on average £1,500 every year!

4. Turn down your thermostat

Turning your thermostat down by even 1°C could help you make big savings! So set reminders to turn down the heating or you could invest in a smart thermostat to do it for you.

5. Turn off appliances

If a kitchen extractor is left on overnight, it can waste up to 10 tons of carbon! By making a small switch, you can save (literally) tonnes of energy! Turning off equipment and regulating your heating during quiet times of the day (between lunch and dinner service) can help you make savings.

With Trail, you can assign tasks to the right person at the right time, reminding them to turn off equipment. For example, this checklist helps teams ensure they’re not wasting energy:

6. Switch to energy-efficient lighting

LED bulbs use about 75-80% less energy than traditional light bulbs. So, next time you replace your bulbs, make the switch to LED. Not only will it help you cut costs, but you’ll help the environment by reducing greenhouse gas emissions.

7. Change your kitchen layout

Your kitchen layout can affect the efficiency of your equipment. If your fridge is next to the oven, for example, it will have to work harder to expel hot air and cool down.

8. Train teams

The above steps can’t be achieved unless you get buy-in from your teams. Explain the importance of energy-saving practices, train teams on how to make the switch, and hold team members accountable.

Trail assigns teams tasks, so everyone knows what they need to do and when to do it. You can even attach photos and videos to tasks to instruct team members on how to perform the task. Energy-saving becomes a habit.

Trail cuts costs


What customers are saying

"I f****** love Trail, it's taking my businesses to the next level."
Josh Paterson
Owner
"We rarely provide training to our guys, they just bought into the idea straight away. I love that I have a full visual of everyone's activity in front of me."
Katrin Toots
Compliance Manager
“It’s not a paper diary that’s covered in barbecue sauce. We have clarity over what’s done in our sites and are confident going into our audits.”
Jay Brown
Operations
“The EHO visited almost every site last year and every store was given a five star rating."
Jay Brown
Operations Chef
"We turned our Costa Checks and various compliance forms into regular tasks on Trail, which has contributed to some of the best scores we have had."
Delroy Daniels
Operations Director
"Our teams love it, it gives our managers of all levels absolute clarity on what they need to achieve every day."
James Brown
Operations Director

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