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.
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.
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.
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!
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.
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:
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.
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.
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.