Most restaurants cut their energy costs from 6% to under 4% of revenue using simple daily adjustments—no equipment purchases required. These aren't complicated changes, just smarter ways to use what you already have. Small shifts in how your team operates equipment can slash hundreds off your monthly bills.
First measure your current energy costs as a percentage
You can't improve what you don't track. Take your latest energy bill and divide it by monthly revenue.
? Example:
Restaurant with €40,000 monthly revenue:
- Gas: €800
- Electricity: €1,200
- Water: €200
Total: €2,200 = 5.5% of revenue
Above 6%? You've got serious savings potential. Even at 4-5%, there's room to improve.
Approach without investments: behavior and settings
The biggest wins come from changing how you use equipment, not replacing it.
Optimize cooling and freezers
These units consume the most energy and never rest. Small tweaks create massive impact:
- Raise temperatures 1-2 degrees: Cooling from 2°C to 4°C, freezer from -20°C to -18°C
- Minimize door time: Train staff to grab everything they need in one trip
- Cool food before storing: Hot soup in the cooler forces it to work overtime
- Fill empty space: Water bottles make cooling more efficient than air gaps
? Example savings:
Setting cooler 2 degrees warmer:
- Savings: 10-15% on cooling costs
- At €400/month cooling = €40-60/month
- Per year: €480-720 savings
Use ovens and cooking equipment smarter
- Skip unnecessary preheating: Many dishes start fine in a cold oven
- Capture residual heat: Switch off ovens 10 minutes early, let carryover heat finish the job
- Match pan to burner size: Oversized pans waste gas around the edges
- Cover everything: Lids cut cooking time by 25%
- Cook in batches: Fill that oven space completely
Lighting and standby consumption
Forgotten energy drains that add up fast over 12 months:
- Kill lights in unused areas: Kitchen during breaks, storage rooms
- Power down completely: Standby mode still draws electricity
- Maximize daylight: Open those blinds during service
Timing and planning as energy saving
Smart scheduling cuts costs without changing what you cook.
⚠️ Note:
Most energy suppliers charge different rates throughout the day. Check if you can shift heavy tasks to off-peak hours (typically nights and weekends).
Plan prep work strategically
- Max out dishwasher loads: Half-empty cycles waste almost the same energy as full ones
- Group heavy cooking: Make all your soups and stocks in one session
- Pack the oven: Roast vegetables while baking bread
Get your team invested in energy saving
Your staff controls 80% of energy efficiency through daily habits. One of the most common blind spots in kitchen management is assuming people naturally conserve energy—they don't, unless you make it part of the culture.
- Quick team meeting: Explain how energy savings improve everyone's job security
- Post visual reminders: Simple checklist with "close cooler doors", "lights off"
- End-of-shift routine: Last person does a final equipment check
? Practical example:
Restaurant that trained staff on energy habits:
- Before: 6.2% energy costs of revenue
- After 2 months: 4.8% of revenue
- At €500k annual revenue = €7,000 savings
Pure behavior change—zero equipment upgrades.
Track your progress
You can't manage what you don't measure. Keep monitoring simple:
- Monthly calculation: Energy costs divided by revenue
- Year-over-year comparison: Same month last year, adjusted for rate increases
- Flag unusual spikes: What changed this month?
Tools like KitchenNmbrs automatically track these percentages, so you'll spot trends before they become expensive problems.
Related articles
How do you lower energy costs step by step?
Calculate your current energy costs as a percentage
Grab your latest energy bill (gas + electricity + water) and divide by your monthly revenue. This is your starting point to measure improvement.
Adjust cooling and freezer settings
Raise cooler temperature to 4°C and freezer to -18°C. Train your team to close cooler doors quickly and let hot products cool first.
Optimize oven and cooking behavior
Use residual heat, put lids on pans, batch multiple dishes at once and preheat only when really necessary.
Make energy saving part of your daily routine
Brief your team, hang up a checklist and have the last person check all equipment. Measure your energy percentage monthly to see progress.
✨ Pro tip
Schedule your heaviest energy tasks during off-peak rate periods—typically after 9 PM and before 7 AM on weekdays. Moving just 3 hours of prep work to these windows can cut a competing platformll by an additional 8-12%.
Calculate this yourself?
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Frequently asked questions
How much can I realistically save without investments?
Is it safe to raise my cooling temperatures?
What if my team ignores the new energy rules?
How long before I see actual bill reductions?
Sources consulted
- EU Verordening 852/2004 — Levensmiddelenhygiëne (2004) — Official source
- EU Verordening 853/2004 — Hygiënevoorschriften voor levensmiddelen van dierlijke oorsprong (2004) — Official source
- EU Verordening 1169/2011 — Voedselinformatie aan consumenten (2011) — Official source
- NVWA — Hygiënecode voor de horeca (2024) — Official source
- NVWA — Allergenen in voedsel (2024) — Official source
- Codex Alimentarius — International Food Standards (2024) — Official source
- FSA — Safer food, better business (HACCP) (2024) — Official source
- BVL — Lebensmittelhygiene (HACCP) (2024) — Official source
Food Standards Agency (FSA) — https://www.food.gov.uk
The HACCP standards shown in this application are for informational purposes only. KitchenNmbrs does not guarantee that displayed values are current or complete. Always consult the FSA or your local authority for the latest regulations.
Written by
Jeffrey Smit
Founder & CEO of KitchenNmbrs
Jeffrey Smit built KitchenNmbrs from 8 years of hands-on experience as kitchen manager at 1NUL8 Group in Rotterdam. His mission: give every restaurant owner control over food cost.
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