Business Utilities Built Around a Working Kitchen
Ovens, extraction, refrigeration and back-to-back lunch and dinner service make your kitchen the biggest cost centre after staff. We help bring that down.
A restaurant kitchen rarely switches off. Extraction runs through service, refrigeration runs around the clock, and a busy pass can pull more power than the rest of the building combined. That makes gas and electricity two of the largest controllable costs a restaurant has — and two of the easiest to overpay for if nobody's checked the contract in a while.
Most restaurants we work with have never actually compared their gas and electricity rates against the wider market — the contract was set up when the doors first opened and simply rolled on from there. That’s rarely a problem in year one. By year three or four, it usually means paying well above what’s available.
We start by reviewing your current contracts and consumption pattern — lunch and dinner service typically create two distinct demand peaks, and a kitchen’s equipment load (ovens, extraction, refrigeration, hot water) makes restaurants one of the highest-consumption premises types we work with. From there we compare rates across our supplier panel and handle the entire switch, so service is never interrupted.
Where a Restaurant’s Energy Actually Goes
Across most commercial kitchens, refrigeration and cold storage tend to be the single largest continuous electrical load — running 24 hours a day regardless of trading hours — followed by cooking equipment and extraction, which spike hard during service. Gas usage is typically dominated by cooking, with a smaller share going to water heating. Understanding this split matters because it changes what’s worth reviewing first: a kitchen running mostly electric equipment has a very different cost profile to one built around a gas-fired range.
Practical Ways to Reduce Consumption
Beyond switching supplier, small operational changes add up: keeping extraction running only when cooking (rather than for the whole shift), checking fridge and freezer door seals regularly, and reviewing whether older refrigeration units are due for a more efficient replacement. None of this replaces getting your contract right first — but it’s worth raising with your account manager once you’re on a competitive rate.
Because a busy dining room also depends on card payments running smoothly, we typically look at your card machine setup alongside your gas and electricity — table-side and counter terminals both need to keep up when the room is full.
What Makes This Sector Different
- Extraction and refrigeration running for most of the trading day
- Two sharp demand peaks — lunch service and dinner service
- High combined gas and electricity usage from a working kitchen
- Card payments at the table or counter need to never lag during a full room
- Kitchens running mostly electric equipment have a very different cost profile to gas-fired ones — worth reviewing both
Services for Your Business
Card Machines
A card machine only really gets tested during your busiest hour — and that's exactly when a slow terminal, an…
Learn moreFrequently Asked Questions
It varies a lot by kitchen size and cuisine, but energy is consistently one of the top three costs after staff and rent for most restaurants we work with — extraction and refrigeration alone can account for a large share of that, running continuously regardless of how busy the dining room is.
Yes. Switching supplier changes who bills you, not your physical gas or electricity connection — there's no interruption to supply and nothing changes in the kitchen during the switch.
Yes. We'll note your renewal date and come back to you ahead of it so you're never rolled onto an expensive out-of-contract rate, and in the meantime we can review your card machine, phone lines and broadband, which usually aren't tied to a long fixed term.
Refrigeration is typically the largest continuous electrical load since it runs 24 hours a day, with cooking equipment and extraction adding sharp peaks during service. Gas usage is usually dominated by cooking.
Yes — we can manage contracts and renewal dates across several sites from a single point of contact, which is often where the biggest time savings are for multi-site operators.
Yes — business water has been switchable in England since 2017, and it's worth reviewing alongside gas and electricity for any kitchen with high water usage.
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