Energy Saving Tips for Hospitality
With the energy prices soaring and other costs rising, it’s crucial hospitality business owners have energy saving tips at their disposal to minimise costs.
See our pointers below to ensure you’re being as energy efficient as possible – These small ‘common sense’ changes are not rocket science, but will add up over time and assist you in reducing bills.
Heating & hot water are one of the largest energy consumers for hospitality businesses. Below are temperatures recommended by large energy firms:
- Bar areas – 20-22 degrees C
- Bedrooms / Accommodation – 19-21 degrees C
- Dining areas – 22-24 degrees C
- Kitchen – 16-18 degrees C.
Boilers – Ensure these are serviced regularly, as a serviced boiler could cost up to 5% less to run per year! It is also worth considering the cost of insulating boilers, water tanks & pipes as an investment.
Hot water – If you store hot water, it must be kept at 60 degrees to kill bacteria, however, storing above this temperature is a waste of energy.
Effective lighting is not only essential for health and safety, but creates the right atmosphere for customers.
Things to consider:
- Changing all lighting to LED
- Utilise windows, doors, sky lights or outdoor space, letting in as much natural light as possible
- Ensure all windows are cleaned to maximise light
- Consider light timers for larger venues or hotels
- Turn off lighting for floors not in use.
Your appliances account for a large proportion of energy costs. Luckily this is also an area where it’s easy to find areas for improvement.
- Consider installing a Sub-Meter in kitchens. This will allow you to see exactly how much energy is being used and where you can make savings
- Ensure all equipment is serviced regularly
- Consider replacing older equipment with A+ rated units as they have the lowest running cost
- Switch off all kitchen appliances when not in use, as most modern appliances heat up extremely quickly
- When closed, turn off refrigeration applications that store non-perishables such as soft drinks.
In most pubs, around 10% of total energy consumption is a result of cooling solutions in the cellar.
Things to consider:
- Improving layout – Make sure any heat producing equipment (line coolers, ice makers etc) are placed in a well ventilated area away from the cellar, ideally outside
- Replacing any older tungsten or fluorescent lighting to LED
- Maintenance – Make sure all refrigeration equipment is serviced and looked after to run as efficiently as possible
- Insulation – Install thermal insulation around heating pipes, cellar doors & hatches.
Pub Owners Network
Have further questions or ideas on this topic, or other challenges you face?
Join the Pub Owners Network Facebook Group, set up by Fairmile to help hospitality owners share ideas and support each other with challenges they face.