Energy for restaurants and commercial kitchens
Compare energy contracts around the way your restaurant trades. We help you understand unit rates, standing charges and contract terms, whether you run one kitchen or a group of venues.
Compare restaurant energy contractsStart with your own bills. Kitchen equipment, opening hours and seasonal trade make a national average a poor guide to an individual restaurant. Check electricity and gas separately, using consumption in kWh.
For each fuel, before other charges and tax:
(kWh used × unit rate in pence ÷ 100) + (days billed × daily standing charge in pence ÷ 100)
Add any other contract charges and applicable taxes shown on your bill. If you have several electricity rates, calculate each register separately. Compare a full year to account for heating, cooling and changes in trade.
Bring a recent bill and your renewal dates. We can help you identify the information you need and compare available electricity and gas contracts.
Track readings against trading hours, then look at cooking, refrigeration, extraction and hot water. A fridge running overnight is expected; equipment left on unnecessarily may be worth investigating. Compare actual and estimated readings before drawing conclusions from a bill.
Your monthly cost depends on the electricity and gas you use, your unit rates, standing charges and any other charges in your contract. Use the kWh on a recent bill to calculate usage costs for each fuel, then add the standing charges for the billing period. Compare a full year of bills to allow for seasonal changes. There is no single rate or monthly budget that fits every restaurant.
Compare the estimated annual cost using the same consumption, alongside unit rates, standing charges, contract length and start date. Check which charges are fixed, any pass-through charges and how broker fees or commission are included. A lower unit rate alone does not always mean a lower total bill.
Cooking equipment, refrigeration, extraction, dishwashing and hot water all contribute. Opening hours, covers served, equipment condition and the balance of gas and electric cooking affect usage. Review meter readings alongside trading hours to spot avoidable out-of-hours consumption.
Have a recent electricity and gas bill, your annual consumption in kWh, contract end dates and your restaurant address ready. We can help identify the supply details on your bill and compare the contracts available for your business.
Competitive commercial electricity contracts.
Gas procurement for high-consumption kitchens.
Till and stock management for restaurants.
Reduce kitchen energy use without compromising service.
Energy support for pubs, bars and cellars.
Energy support for accommodation and leisure facilities.
Share your current bills and renewal dates. Our team will help you compare restaurant electricity and gas contracts, with no obligation to proceed.
