The four pub finalists taking part in British Gas Business's Efficiency Factor are now well into the first month of the contest.
Energy-saving experts from Energys have called on the contestants, given each of their pubs a thorough going-over and produced an assessment and recommendations.
Each pub has an action plan to carry out over six months detailing low-cost - and no-cost - measures that should help them make substantial savings on their bills.
As well as the well-publicised measure of using low-energy lightbulbs, licensees have been advised to improve insulation, especially in their cellars, and install automatic switches that turn things off when they're not needed.
An important part of the Efficiency Factor, though, are the things that don't cost anything at all, yet can have a significant impact on a pub's fuel bills. Not overstocking fridges and freezers and making sure you have a full load when you do the dishwashing helps, and licensees have been encouraged to raise staff awareness of what they can do to reduce energy use.
The challenge now for each of the pubs is to see how much energy they can save over the next six months. The prize for the best efficiency performance is a celebrity question master for a pub quiz, plus an extra member of staff every Saturday night for a year.
As no two businesses are the same in terms of size or usage, performance will be measured against recognised benchmarks to give everyone a fair chance of winning.
Licensees will receive monthly progress updates and can call on the energy experts at any time for guidance and advice.
Look out for a half-term report on thepublican.com
Railway Hotel
Blandford Forum, Dorset
Town centre pub
Licensee: Nigel Jones
The Railway Hotel dates back more than 140 years. Single-glazed sash windows are fitted in the pub, while the function room is double-glazed. Both buildings have air conditioning.
The building has one boiler and one hot water storage tank but heating in the bar area is supplied by the air conditioning. Lighting is provided by a mixture of halogen spotlights, candle-type lamps and fluorescent lights.
There are two cellars - one for the pub and the other for the function room. Each has its own chiller unit and there are several in-line beer coolers and chiller cabinets.
The kitchen is a small area, used for preparing food for the pub menu.
Electricity usage appears to be midway between 'typical' and 'good practice' levels. But there are opportunities to reduce consumption.
Action Plan
Bar area
- Change existing lamps for LED spot lamps and reduced-wattage lamps
- Ensure air conditioning is set to the correct temperature
- Turn off air conditioning at closing time and when an area is unoccupied
Cellar
- Relocate chiller temperature sensor
- Ensure proper sealed wall/pipework insulation is in place
- Fit an air curtain between the cellar stairs and the cellar itself, making sure it's a tight fit
- Fit controls for lighting or label main light switch for cellar
- Clean condenser fins
- Replace fluorescent tubes in cellar with energy-efficient equivalent and reduced wattage lamps
- Check temperature set point on fridges
Exterior
- Fit solar sensor and/or electronic timer on lighting circuit
- Fit temperature sensor and/or electronic timer on heat lamps
Jagz
Ascot, Berkshire
Bar-restaurant and nightclub
Licensee: Miles Gripton
Jagz comprises three distinct areas: pub/bar, restaurant and nightclub. There are plans to extend the restaurant area onto the balcony on the front.
Various catering requirements are met from a fully equipped kitchen.
There are numerous initiatives that could be undertaken to reduce energy consumption throughout the building. Various forms of lighting are used, much of which offer potential for improvement by using more energy-efficient lamps.
The main source of heating is a boiler that serves radiators throughout the building and a hot water cylinder.
There is very little excess equipment and it is clear that staff are aware of the need to switch off equipment in areas that are not in use. However, equipment in the areas used during the day is left switched on when they are unoccupied.
Action Plan
Bar area
- Change existing lamps for LED or reduced-wattage lamps
- Fit timers to bottle chillers - Check chiller door seals
Cellar
- Relocate chiller temperature sensor
- Complete wall/pipework insulation
- Fit controls for lighting
- Fit timer control to bottle chiller
- Clean condenser fins
- Replace fluorescent tubes with energy-efficient equivalent
- Check temperature set point on fridges
- Consider relocating ice maker to dissipate heat
- Consider ducting excess heat to under-floor patio outlet
Ye Olde Albion
Rowhedge, Colchester, Essex
Village pub
Licensee: Simon Taylor-Williams
Ye Olde Albion dates back to 1862 and originally comprised two fisherman's cottages. Single-glazed sash windows are the only ventilation. Heating is supplied from a single boiler and radiators heat the pub area, function room and living areas.
The pub is noted for its range of real ales and for its bar snacks, and it has a function room.
Current energy costs appear to be significantly above typical levels for a pub of this size. The figures are being verified but even allowing for a revision of the baseline, and with the constraints of an old building, it's clear there is scope for improvement in energy performance.
Action Plan
Bar area
- Change existing lamps for reduced wattage or energy saving lamps
- Check window and door insulation and repair where possible
- Review boiler heating controls - temperature and timings - matching to demand
- Insulate pipework between boiler and hot water storage tank and the radiators
Cellar
- Relocate chiller temperature sensor
- Clean condenser fins
- Replace fluorescent tubes with energy-efficient equivalent
- Change existing lamps for reduced wattage or energy-saving lamps
- Check temperature set point on fridges
- Renew seal on cellar door
White Hart Hotel
Wiveliscombe, Somerset
Pub and restaurant
Licensees: Carlos Alfaro and Simon Tanner
The White Hart Hotel is a former coaching inn dating back more than 350 years. The building comprises a pub, a restaurant with 34 covers and a skittle alley, plus 16 letting rooms and a function room.
It has been refurbished in the past two years, including rewiring and the installation of a new boiler which serves the entire building via radiators. Much of the lighting comes from halogen spotlights.
Even given the age of the building, there is scope for improving energy efficiency.
Action Plan
Bar area
- Change lamps for LED and reduced wattage lamps
- Fit timers to bottle chillers
- Check chiller door seals
- Switch off flash coolers overnight or fit timers
- Only switch on coffee machine during the day or fit timers
Cellar
- Relocate chiller temperature sensor
- Ensure proper insulation is in place
- Fit a tight-sealing door to the chilled beer cellar
- Fit controls for lighting or label main