Running a restaurant isn’t just about the food; it’s about managing a business, and that includes keeping an eye on expenses that seem invisible – until the utility bill lands in your inbox. Energy costs can be surprisingly high, and while cutting back can be tricky in an industry that relies on refrigeration, ovens, and lighting, it’s not impossible. Let’s look at a few key strategies.
1. Switch to energy-efficient equipment
Investing in energy-efficient appliances can seem like a big upfront expense, but is usually worth it. Newer appliances can save 15-30% more energy compared to standard models. If your fridge or ovens are from the early 2000s (or worse), they’re likely guzzling more energy than they need to. Some regions even offer incentives or rebates for upgrading to energy-efficient equipment.
Similarly, restaurants are notorious for leaving equipment on all day, even when it’s not in use. Training staff to shut down or unplug equipment during off-hours can lead to significant savings.
2. Optimize your heating, ventilation, and air conditioning (HVAC)
Your HVAC system can be one of your biggest energy draims. Regularly maintaining and updating yours keeps it running efficiently, and smart thermostats can help manage the temperature based on the time of day. This will probably also make your dining room more comfortable, which is an added bonus.
3. Adopt smarter lighting
Lighting in restaurants is tricky because it has to serve both ambiance and functionality. Try to use energy efficient lightbuls and motion sensors where possible, but do not go overboard, or you might hurt the ambiance. Also, make as much use of natural light as possible. Read more about lighting in restaurants here.
4. Reduce hot water usage
Make sure the dishwasher is full before running it. Training kitchen staff to use only the necessary amount of hot water for cleaning or cooking also goes a long way. If you can, upgrade to an energy-efficient water heater that heats water only when needed, rather than constantly keeping a lot of water hot and ready.
5. Involve your team
Cutting energy isn’t a one-person job, so get your team involved. Regularly talk to your staff about the importance of energy efficiency, and encourage habits that save energy. When everyone is on board, small actions add up quickly.
The reality is that restaurants need energy to function, but there are always ways to cut back on usage. Start small with things like lighting and equipment shutdowns, and work your way up to bigger changes like HVAC and appliance upgrades. In the end, it’s all about creating a culture where you don’t just serve food but also think sustainably – keeping costs down and making a positive impact at the same time.
Marius Zürcher
About the author:
The co-owner & founder of Millennial & Gen Z marketing and employer branding agency 1520 in Apeldoorn, the Netherlands, Marius Zürcher was a participant at FCSI’s ‘Millennials’ focused roundtable at INTERGASTRA and a speaker at FCSI workshops about industry trends.
