Running a restaurant requires a commitment to a long list of things. You must find a way to keep your employees happy while keeping costs down, you must provide high quality foods that are affordable enough for your clientele – the list goes on and on. At Hoodmart we know that if one thing is true of 100% of restaurants it’s that they could all stand to save some money. That’s why we’re providing you with a few ways to save energy and thereby save money.
Get an energy audit
Most restaurant managers who go through with an energy audit are shocked at how and where they’re wasting energy. You can call a company that performs these audits in your area or you can go through your utility bills from the last 12 months and then inspect your equipment. Take note of any service or repairs you’ve had on appliances and you should get a better idea pretty quickly of where your energy is being wasted.
Upgrade your equipment
Many restaurants continue to use their appliances and other expensive pieces of equipment until they can’t use them anymore. It’s understandable to do this – after all, taking in a big expense like replacing a walk-in freezer is not likely on any manager’s agenda – but don’t just think of restaurant equipment as working or not working. Think about how much energy you’re wasting by using outdated technologies.
For example, if you upgrade to a newer exhaust fan in your restaurant, do you think it will use more or less energy than an exhaust fan that’s been running for ten years straight? When you upgrade, not only will your employees notice a difference, but you may see a difference in your utility bills too.
Get programmable thermostats
It’s shocking how many restaurants don’t have programmable thermostats. The result is either a huge space that’s heated and cooled during off hours, or a huge space that’s uncomfortably hot or cold for the first few hours after opening. There is a better option – a programmable thermostat.
You can set it to turn off your heating and cooling elements during closing hours, but to turn back on an hour or two before your first employee or customer arrives. You’ll not only save money but you’ll get to enjoy a more comfortable workplace – and that’s a win-win as far as we’re concerned.