Energy is one of hospitality's biggest costs, and kitchens are especially hungry with ovens, fryers, extraction, refrigeration and dishwashers often running all day. Efficiency cuts bills and emissions at the same time. Induction hobs heat faster and waste less heat than gas, while keeping kitchens cooler. Heat recovery from extraction and refrigeration can warm water, and variable-speed extraction runs harder only when needed. Regular maintenance matters: clean condenser coils, good door seals on fridges and descaled dishwashers all use less energy.
Staff habits make a real difference, such as switching kit on in a planned order rather than all at once, turning off idle equipment and keeping fridge doors shut. LED lighting, smart meters and timers help too. Energy contracts deserve scrutiny, since commercial customers don't get the same price protections as households, and fixed or flexible deals carry different risks. Grants and support schemes sometimes help with upgrades, so it's worth checking with local authorities and trade bodies.
What we ask on the show
- How much did the energy crisis change your business?
- Would you switch your kitchen from gas to induction?
- What's the easiest energy saving most venues ignore?
- How do you get staff to care about switching things off?