Business Energy for Restaurants & Catering

It varies with size and menu, but a commercial kitchen can use around ten times the business energy of a typical building, and most restaurants spend between £1,000 and £3,200 a month on gas and electricity. Across the UK, the catering industry uses an estimated 20,600 million kWh a year.

Refrigeration is usually the biggest single user because it runs around the clock. In one study of UK pub restaurants, fridges and freezers averaged about 70 kWh a day, with grills and combination ovens close behind. Heating, ventilation and hot water also add up.

Start with the contract, since the wrong tariff or out-of-contract rates are the most common cause of overpaying. Then tackle waste: only around 40% of kitchen energy goes into the food, so better maintenance, efficient appliances, fridge seals and staff switch-off routines can save a lot.

Per unit, business gas is usually cheaper than business electricity, so gas hobs and ovens can cost less to run. However, modern electric induction is very efficient and faster to heat, which can close the gap. The best mix depends on your equipment, and we compare both so you can decide.

A fixed-rate contract usually suits catering best, locking in your unit rate and standing charge so a single-pence change can’t quietly inflate a heavy annual bill. We compare fixed terms from one to five years and advise on the best time to lock in.

Yes. Restaurant groups, café chains and catering companies can consolidate every site onto one supplier, with one bill and one renewal date, even where contracts currently end on different dates. It cuts admin and your combined usage can unlock a better rate.

If your site’s peak demand reaches 100kW, a half-hourly (HH) meter is required by law. Larger restaurants and busy commercial kitchens can fall into this band. HH meters give detailed usage data, which our team uses to sharpen your deal.

No. Switching only changes the company that bills and manages your supply. The cables, pipes and physical supply stay exactly the same, with no interruption, so your kitchen keeps running through service as normal.

It depends on your current rates, contract and usage, but catering sites on out-of-contract or default rates are often overpaying significantly. The quickest way to find out is to compare with your postcode or speak to a catering specialist.