Pubs and bars · Free workbook
A workbook to review your pub area by area and plan what to change. The cheapest savings come from how equipment is used. They need nothing but time, and everyone in the pub, from the first in to the last out.
In most pubs the cellar and kitchen use the most energy, and refrigeration in the bar, cellar and kitchen is typically around a third. Customers shouldn't notice any change. Examples written in pen show how to fill in each page.
Copy your unit rates, standing charges and contract end dates from your bills, so you know when to act before your rates change.
Take the workbook round each area: front of house, heating and hot water, other equipment, toilets, outside areas, the cellar, the kitchen and refrigeration. Answer the questions, note what you find and score each one from 1 to 5, scoring high where the saving looks big and the fix is easy.
Pick the three areas with the biggest savings you can act on, and plan each one as an objective: the process changes to make, the staff habits to change, how you'll tell the team and what success looks like.
Read your meters on the same day each week and log them next to your weekly takings, so you can see how your use and costs change.
For advice on managing your energy use and costs, or to arrange a consultation, get in touch. If a contract ends soon, we can also look at how your costs may change when you renew.
Want the steps behind the questions? Read our energy saving guide for pubs.
Receive the free workbook by email, with questions for each area of your pub, a planner for your top three changes and a meter-reading log.
