Top energy saving tips for pubs

Simple actions such as raising energy awareness among kitchen and waiting staff and providing energy management training can drastically reduce energy use – a 20% cut in energy costs can represent the same bottom-line benefit as a 5% increase in sales

Here are some energy efficiency tips to get started:

Heating, ventilation and air conditioning​

• Heating and hot water can account for over 40% of energy use. Ensure that any fossil-fuel-fired (gas, oil or LPG) boilers are regularly serviced to maintain optimum efficiency.
• Avoid overheating - check thermostats and controls regularly
• Switch off kitchen extraction hoods when not required. In addition to the fan using electricity, the extraction removes not only odours but also heated or air-conditioned air from the building.
• Check time switches so that heating times match building occupancy for different zones, i.e. the kitchen area and the dining / front of house area.
• Save energy by avoiding excessive cooling; air conditioning is rarely necessary below 24-26°C.

Hot water​

• Check stored hot water temperatures. The optimum is 60°C.
• Insulate hot water pipes, particularly longer runs.
• Consider spray water taps, as they use less hot water and energy.
• Make sure that leaking taps are repaired promptly.

Lighting​

• Install energy efficient lights. Consider compact fluorescent products or LED lamps that use up to 80% less energy than tungsten GLS lamps. In addition, they do not need to be replaced as often, and, because these lights generate less heat, they put less strain on your air conditioning systems.

Refrigeration​

• Review the condition of refrigerator door seals.
• Keep refrigerator doors closed as much as possible.
• Turn off refrigeration appliances that store non-perishable goods such as soft drinks when they do not need to be cool.
• When replacing or buying new, look for A rated units. If possible, buy A++ rated units, as they have the lowest electrical running costs.

Source: Carbon Trust​

British Gas held the Energy Live Challenge last year to see how much money businesses could save by making small changes around the workplace.

The Sydney Arms is a large, traditional pub on the fringes of Dorchester town centre. With five staff, long opening hours and appliances on all day, there was plenty of potential to make savings on their energy use. After a few changes licensees Rick Green and Emma Ferguson expect to save 10%, or £887 off their energy bill. “We go back to our bottom line all the time: the more money we save, the more we make,” Emma says.