Bars and Restaurants2017-10-10T13:42:27+00:00


With rising energy costs eating into profitability, the value of a strategic energy plan is more important than ever. Implementing efficiency and sustainability efforts for your bar or restaurant provide savings and improved customer satisfaction.


Many restaurants face competition creating atmosphere for their guests – lead the industry with implementing an energy cost savings strategy that marries the aesthetic without a sizable tab

A number of opportunities for saving energy can often be found in the end-use areas that consume the most energy. In a typical restaurant, cooking, water heating, refrigeration, and lighting represent between 69 and 81 percent of the total use depending on climate, making those systems the best targets for energy savings.

In order to better manage your restaurant’s energy costs, it helps to understand how you are charged for those costs. Most utility charge commercial buildings for their natural gas based on the amount of energy delivered. Electricity, on the other hand, can be charged based on two measures – consumption and demand. The consumption component of the bill is based on the amount of electricity, kilowatt-hours, that the building consumes during a month. The demand component is the peak demand in kilowatts, occurring within the month or, for some utilities, during the previous 12 months.

Demand charges can range from a few dollars per kilowatt-month to upward of $20 per kilowatt-month. Because it can be a considerable percentage of your bill, you should take care to reduce peak demand whenever possible. As you read the following energy cost management recommendations, keep in mind how each one will affect both your consumption and demand.

Typical areas that are re-evaluated:

  • Lighting and ventilation usage

  • New strategy towards HVAC and water usage

  • Maintenance of all appliances

  • Appliance and overall building efficiency measurements

  • Kitchen material efficiency measurements