Wednesday, August 27, 2014
One of the biggest overhead expenses for restaurants is the electric bill. It takes a lot to run a business especially when you have freezers, refrigerators, stoves and fryers running constantly. It may even seem like over half of your income is going to keep the restaurant running but there is good news. There are ways that you can reduce the amount of energy you use and still run an efficient and successful business.
For example, using energy efficient lighting throughout your facility will cut back on the amount of energy you use each month but there are many other ways that you can make a difference. The following energy saving tips for restaurants will help you reduce the amount of energy you use and save you money.
To protect your investment, you must keep your equipment properly maintained. Performing general maintenance such as changing filters, replacing worn parts and keeping the equipment clean will extend the life of your equipment. It will also ensure that your appliances continue to use less energy and save you money as they age.
If you have a new business, make sure you choose energy-efficient equipment for your restaurant. If you’ve been in business for awhile and you’re using old equipment, replace it. Energy efficient equipment carrying the Energy Star sticker will use less energy and save you money, so they’re well worth the expense.
The interior design of your restaurant, especially the kitchen area, will affect how much energy you use. By creating a design that places the refrigerators away from the stoves, you’ll reduce the energy needed to keep them cold because they won’t have to work as hard to maintain proper temperature. Our kitchen interior designers have the skills and knowledge to help you create a workspace that is convenient and efficient.
There are also many other ways to use your design to reduce the amount of energy your restaurant uses and we can help you create the best restaurant interior design for your business.
Nothing uses more energy than cranking up the thermostat on your heating and cooling unit. Keeping the thermostat around 70 in both the winter and summer will use less energy and cater to a wider range of customers. People don’t want to eat in a restaurant that is too warm but they don’t want to freeze either.
Setting the thermostat around 70 will ensure your restaurant is comfortable for most people and it won’t put a strain on your heating and cooling unit so it will last longer. However, it’s hotter in the kitchen area and employees tend to play around with the thermostat, so it’s a good idea to put a lock box over it and only allow managers access to the keys.
Scheduling an energy assessment at least once a year to monitor your energy usage is a good idea. It will allow you to make comparisons that will help you discover areas where you’re wasting energy. It will also help you find ways to cut back on the amount of energy you use, especially when you’re maintaining your equipment regularly, paying close attention to your interior design and keeping an eye on your thermostat.