Industries · Restaurants
Business energy for restaurants and takeaways
Commercial kitchens use a lot of gas and electricity in concentrated bursts around service, with refrigeration running round the clock.
How restaurants use energy
- Cooking equipmentRanges, fryers, grills and combi ovens.
- ExtractionCanopies and fans during service.
- RefrigerationConstant, 24/7 load.
- Dishwashing and hot waterHeavy daily use.
Things to consider when buying
- Gas is often the larger fuel for kitchens; review both.
- Takeaways with low daytime use should check standing charges closely.
- Moving premises? You may start on deemed rates. Put a contract in place promptly.
Questions
I've just taken over a restaurant. What rates am I on?
If you haven't agreed a contract, probably deemed rates. See deemed contracts.
What uses most energy in a restaurant?
Usually cooking, refrigeration, extraction and hot water. Gas often makes up a large part of the bill.
Can we switch if we're in a lease?
Usually yes, if the supply is in your name. Check your lease for any landlord arrangements.
We introduce enquiries to an energy broker partner and may receive a fee. We're not a supplier and don't give whole-of-market advice. How we're paid
Your next energy contract deserves a closer look.
About two minutes. No obligation.