Restaurant energy costs eat up 5-8% of your revenue, making them the third biggest expense after food and labor. Most kitchens waste hundreds of euros monthly through simple oversights - fryers running during breaks, poorly maintained cooling systems, or ovens left on overnight. You can slash 15-25% off your energy bill with strategic adjustments that take minutes to implement.
The biggest energy consumers in your kitchen
Before tackling waste, identify your energy drains. Here's where most restaurant kitchens burn through power:
- Deep fryer: 25-30% of your energy consumption
- Oven and grill: 20-25%
- Cooling and freezer: 15-20%
- Dishwasher: 10-15%
- Lighting and ventilation: 10-15%
💡 Example energy costs:
Restaurant with €300,000 annual turnover:
- Energy bill: €18,000 per year (6% of turnover)
- Deep fryer: €5,400 per year
- Cooling: €3,600 per year
20% savings = €3,600 per year
Measure 1: Only run equipment when needed
The quickest win: shut down equipment during idle periods. Too many kitchens keep everything humming during slow hours, burning cash for zero output.
- Deep fryer: Turn off during breaks longer than 30 minutes
- Grill: Only needs to be on 15 minutes before first order
- Salamander: Only on during service
- Coffee machine: Off after last coffee of the day
⚠️ Note:
Obviously keep cooling and freezer running continuously! This applies only to cooking and heating equipment.
Measure 2: Maintenance of cooling systems
Your refrigeration runs around the clock and devours energy. Neglected maintenance can spike consumption by 30% - a mistake that costs the average restaurant EUR 200-400 per month in wasted electricity.
- Check seals: Broken rubber lets cold air escape
- Vacuum grilles: Clean the back at least once a month
- Check temperature: Cooling 2-4°C, freezer -18°C (not colder!)
- Defrost: Defrost freezer if ice layer is thicker than 5mm
💡 Example cooling savings:
Large refrigerator with poor maintenance:
- Current consumption: €120 per month
- After maintenance: €85 per month
- Savings: €35 per month
Per year: €420 savings for 2 hours of maintenance work
Measure 3: LED lighting everywhere
Old fluorescent tubes and halogen spots are energy vampires. LED lighting slashes consumption by 70-80% and lasts ten times longer.
- Kitchen: LED spots for work areas
- Cooling: LED strips instead of fluorescent tubes
- Dining area: Dimmable LED for ambiance and savings
- Outdoor lighting: LED with motion sensors
Measure 4: Smarter cooking and heating
Minor tweaks to your cooking habits create major savings without compromising speed or quality.
- Use lids: Water boils 50% faster with a lid
- Right pan size: Pan should match burner size
- Fill oven: Cook multiple dishes at once
- Use residual heat: Turn off oven 5 minutes before finishing
💡 Example smarter cooking:
Cooking pasta for 100 portions:
- Without lid: 25 minutes, €2.80 gas
- With lid: 15 minutes, €1.70 gas
- Savings per time: €1.10
At 3x per week: €170 per year savings
Measure 5: Insulation and air tightness
Escaping heat equals escaping profits. Find where your kitchen bleeds warmth and plug those gaps.
- Windows and doors: Apply draft strips
- Pipes: Insulate hot water pipes
- Ovens: Replace seals if damaged
- Ventilation: Only run hood during cooking
Measure your results
Energy savings mean nothing without tracking. Monitor monthly consumption and compare against previous periods.
- Gas: Note cubic meters per month
- Electricity: Track kWh per month
- Costs: Total energy bill amount
- Percentage of turnover: Energy costs / monthly turnover × 100
⚠️ Note:
Energy prices swing wildly. Focus on your consumption in kWh and cubic meters, not just euros.
How do you start with energy savings? (step by step)
Measure your current consumption
Gather your last 12 energy bills. Calculate your average monthly costs and note your consumption in kWh and cubic meters of gas. This is your starting point.
Start with free measures
Begin by turning off equipment when you're not using it and maintaining your cooling. This costs nothing and delivers immediate results.
Invest in LED lighting
Replace old lighting with LED. Investment of €500-1000 pays for itself within 1-2 years and then you save every year.
Monitor your results
Compare your consumption each month with last year. Aim for 15-20% savings in the first year through these simple measures.
✨ Pro tip
Check your fryer oil temperature every 2 hours during service - oil that's 10 degrees too hot wastes 15% more energy. Most busy kitchens overheat their oil without realizing it.
Calculate this yourself?
In the KitchenNmbrs app you can do this in just a few clicks. 7 days free, no credit card.
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Frequently asked questions
Which measure delivers results fastest?
Turning off equipment during downtime and maintaining your cooling systems properly. These changes cost nothing upfront and show immediate results on your next bill. You'll see the difference within 30 days.
Should I turn off my deep fryer during every break?
Only during breaks longer than 30 minutes. Reheating a fryer uses less energy than keeping it running idle for an hour. For shorter breaks, just lower the temperature by 10-15 degrees.
How do I know if my cooling is working efficiently?
Check temperatures weekly - cooling should stay 2-4°C, freezer at -18°C exactly. If your units run constantly or ice builds up faster than normal, you're wasting money. Clean those back grilles monthly and replace worn door seals immediately.
📚 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
- Warenwetbesluit Bereiding en behandeling van levensmiddelen (2024) — Official source
- WHO — Foodborne diseases estimates (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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