6 ways to save money in your commercial kitchen
On average, commercial kitchens use two and a half times more energy per square foot than any other business. And the owners of commercial kitchens will be the first to admit that they are always on the lookout to reduce this expense in any way possible. Fortunately for them, we have decided to put together a list of six ways they can save money.
Turn off equipment between services
Turning off equipment in between services is a simple step you can take to save money. Over the course of a year, a 5kW grill left on between services can use up to 25,740kWh, costing you an additional £2,630 every year. The ease of cutting this unnecessary cost makes turning off equipment between services a no-brainer.
Another blunder that is rife throughout the catering industry is leaving commercial freezer doors open when not in use. This is a simple error that can have drastic consequences for your energy bill.
Get with the times
The efficiency of outdated equipment pales in comparison to their newer counterparts. An example of this gulf is the difference between traditional hobs and electric induction hobs. Electric induction hobs are over 50% more efficient than traditional hobs, making them faster as well as cheaper to run, which more than justifies the initial outlay needed for such equipment the same way spending money on a decent work surface like Granite Worktops can make all the difference.
Water saved is money saved
Commercial kitchens have a tendency to be extremely liberal with their use of water, and rectifying this industry-wide inefficiency should be a priority for any money-savvy owner. Blasting food-stained dishes clean with hot water is an obvious waste of water. Leaving these dishes to soak instead more than halves the amount of water needed and saves you money in the process.
Installing an aerator into mechanisms that use water is a worthwhile investment. Aerators increase the flow of water without using any additional water, meaning you are likely to use far less water across the entirety of the kitchen.
Whilst the £3 per year saved from switching from traditional light bulbs to energy-saving alternatives may seem miniscule, the cumulative effect of this saving can pay dividends when applied to the vast scale of a commercial kitchen. Healthy for your pockets, healthy for the environment, what’s not to like?
Trim maintenance costs
Running a commercial kitchen demands an extensive range of equipment. It is somewhat of an inevitability that, at some point, some of this equipment will fail. Maintenance costs can be a thorn in the side of any commercial kitchen owner but there are a few simple steps you can take to stem the flow of money leaving your pockets.
Having equipment regularly serviced can remedy small operational problems before they become major functional ones. Whilst it is tempting to dodge this consistent outlay until absolutely necessary, it is bound to save you money long-term. Think of the damning effect a freezer running at less than 100% capacity for months or years could have on your business from both a time-saving and money-saving perspective.
Make sure appliances are full before use
The best way to safeguard savings is to ensure that every appliance is full before use. Switching on a dishwasher that isn’t full is as much of a waste of money as frying half a pot of fries. When applied indiscriminately across the entirety of your kitchen, this simple alteration can have a huge impact on the amount of money you will save.
Are there any simple tricks or tips that we have missed out that you think commercial kitchen owners would benefit from? Let us know!