Pubs and bars · Free energy guide
Steps for the cellar, kitchen, lighting and heating, most of which cost nothing but a few minutes. The Carbon Trust says most UK hospitality businesses could cut their energy use by 10–40%, and much of that comes from habits, not new equipment.
Six pages to walk round the pub with. Each section has something to fill in, and the last page puts it all on one checklist for your team.
Cooling drinks accounts for more than 10% of a pub's energy costs, and about half of that goes on the cellar. Five principles can cut cellar energy use by 10–50% without new equipment: improve the layout, insulate and draught-strip, switch to LED, check the refrigeration and keep it maintained. A temperature log helps you catch a cellar running too cold, because 1°C too cold can add up to 10% to cellar costs.
Most of the heat from cooking equipment goes up the canopy, not into the food. The guide covers the kitchen habits that save energy, and staff training, which can cut catering energy use by up to 30%. Switching to LEDs can cut lighting costs by up to 70%, and a walk-round table helps you find lights left on after closing.
Keeping heat in while the heating is on, using natural ventilation where you can, and making energy everyone's job: reading your meters every month, checking them against your bills and sharing targets with staff.
Every action on one page, area by area, to work through with your team and tick off as it's done.
All savings figures are from Carbon Trust information for the hospitality industry. Your own savings depend on your pub.
We can review your energy use and contracts, and arrange a visit to your pub. We've helped hospitality businesses with their energy since 2001, including more than 2,500 pubs, restaurants, hotels and clubs.
Want to review the pub room by room? Get the energy self-assessment workbook.
Receive the free guide by email, with practical steps for the cellar, kitchen, lighting and heating, and a checklist for your team.
