How to reduce your business energy bills – Bar & Kitchen

How to reduce your business energy bills

As the cost of living crisis continues to bite, we speak to Sarah Sangha, Business Development Manager at Direct Business Solutions, on how you can cut your business energy usage during these challenging times
Q
What’s your number one tip for people who are trying to reduce their energy usage in a business environment?
A
Become more educated around your business. Ask yourself what you’re using energy on, how you can be more savvy and look at ways that staff can support you on these changes.
Sarah Sangha from DBS
Q
Can changing your lighting make a difference to costs?
A
Absolutely. There are a few ways businesses can save energy – the easiest is by using energy-efficient light bulbs. Installing an automatic light system to areas such as bathrooms or storerooms is also a good way to reduce energy so that lights only come on when people enter, and they automatically go off as they leave. Also checking lights are switched off at the end of the day – a simple solution, but an important one.
Q
Does old equipment use additional energy?
A
The older the equipment you have in your venue, the more energy it is likely to use as it’s having to work overtime and is not going to be as energy-effi cient. Think about large chillers or freezers – in order to remain at their optimal temperature they need to work harder and if they’re not serviced regularly or are particularly old, they’ll be wasting energy to hit those temperatures. As a business you could consider looking at solar and renewable options, too. Although this involves initial installation costs, you’ll benefit from savings over the years to come. It’s also important to keep your freezers full as they work more efficiently this way.
Catering stockroom
Q
How can businesses be more mindful about water wastage?
A
If you have dishwashers or pot washers, make sure they’re full before you put them on and that they’re set to the correct health and safety temperature, and not higher than they need to be. Install automatic taps in the bathrooms that only come on when guests have their hands under the tap and make sure flushers in the toilets work effectively – it’s these little things that add up and help to save water.
Q
Should equipment be switched off at the end of service?
A
Where you can, yes. It’s estimated that energy bills are going to be increasing by up to 300% so all these smart ways to save energy will contribute, particularly if you’re a business that’s open 365 days a year. You should be able to switch everything off overnight as opposed to keeping it on standby. Obviously during service, it’s more efficient to keep the oven on instead of switching it on and off as it has to work harder to reach the correct temperature.
“If you have several fridges or walk-in chillers, consider getting supplies delivered more frequently and switching one of your appliances off”
- Sarah Sangha, Business Development Manager at Direct Business Solutions
Q
Should managers be open with their staff about the cost of living challenges?
A
Absolutely. If you look at making changes collectively, it will make a difference. Remember that staff will understand the pressures businesses are under as they too are facing it with their own energy bills. Speaking to an energy consultant like us can be useful – we can come in and help educate staff and provide expert tips on how to rescue energy waste during this current climate. This directive has to be from the top down, so management has to be serious about being more efficient and it’s this combined effort that will reap rewards.
Q
Does good hygiene and best practice stock-rotation help curb costs?
A
Yes! I used to own my own business and keeping things like the fridge and freezers clean would always make a difference as they’re using less energy to be efficient. If you have several fridges or walk-in chillers, consider getting supplies delivered more frequently and switching one of your appliances off. This way you’re using less energy and making the most of your suppliers.
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