Operators could save £10,000 a year through behavioural changes rather than costly equipment, visitors to the Hospitality Show have heard.
In a business session hosted by the Sustainable Restaurant Association, Dominic Burbridge, associate director business advice at the Carbon Trust, said: "Typically energy bills for restaurants and gastropubs are up to £50,000 a year, but it's possible to save up to 20% of that.
"A saving of that kind will be the equivalent to increasing profit by 1%."
Staff should be made aware of energy usage and encouraged to assess their impact, said Tom Tanner of the Sustainable Restaurant Association. "For example, the kitchen of or president, Raymond Blanc at Le Manoir aux Quat'Saisons displays its gas and electric bills to encourage everyone in the kitchen to consider ways to reduce it," he added.
Delegates heard that by measuring where they are spending money, managing a behavioural changes to consider where this might be prevented and maintaining equipment savings could be made.
Burbridge said: "Have a switch-on and switch-off checklist and understand what the warm-up times are so there is no excuse. Make sure that gas burners and the dishwasher are not on constantly simple because it's a habit in the kitchen."
TOP 10 ECO-KITCHEN TIPS
1 Policy: Create and communicate your sustainability policy to the kitchen and front of house
2 Metering: Measure so you can prioritise reductions and reinvest savings
3 Automation: Make it easy with timers, PIR sensors and switches
4 Behaviour: Show your staff the investments you're making and inspire them to change, too
5 Switch off: ensure all equipment is switched on only when in use
6 Schedule maintenance: Well-maintained equipment is safer and more efficient
7 A-rated equipment: Anything less is a proven false economy
8 Kitchen design: A well-designed layout will improve efficiency and staff happiness
9 Building fabric: For optimum performance and savings invest inside and out
10 Choose expert designers: Not only will you get a top design but they can target investment for greater returns
By James Stagg
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