Energy Bill Shock? Immediate Ways to Cut Venue Costs

Energy spikes can wipe out your profit in a single quarter. Here is how to get usage under control without turning the pub into an ice box.

1. Run a 7-Day Energy Audit

Log meter readings at open and close for a week. Note when peaks occur and which equipment was running. Use smart plugs or temporary monitors for cellars, kitchens, and accommodation if you have it. Data drives decisions.

2. Service the Workhorses

Fridges, cellar coolers, combi ovens, and glasswashers use the most power. Deep clean coils, descale, and check seals. A poorly sealed fridge door can add £300 per year alone.

3. Automate the Boring Stuff

Install timers or smart thermostats on exterior lighting, patio heaters, and HVAC. Program start-up and shut-down sequences so equipment only runs when needed. Use occupancy sensors for toilets and corridors.

4. Switch Tariffs Strategically

Gather 12 months of usage data and approach brokers for flexible contracts or group buying schemes (BBPA, NTIA, SIBA). Ask suppliers about load management or demand-side response incentives.

5. Engage the Team

Create a "Kill Switch" checklist for the close-down shift: lights, bar fridges, POS screens, extractors. Reward the crew when weekly usage drops below target. Appoint an "Energy Champion" to police rogue appliances.

6. Invest Where It Matters

• LED retrofit for the entire venue – payback in 6-9 months.
• Cellar fans with variable speed drives.
• Heat-reflective window film for south-facing glass.

Use grants or supplier financing where available.

Mini FAQ

Should I shut half the venue in winter? Zoning can help. Close rarely used rooms midweek, but make sure signage and staffing prevent guests feeling unwelcome.

What about kitchen extract vs heating? Balance is key: reduce make-up air temperature gradually and fit auto-shut dampers so extract does not fight the heating overnight.

Energy control is not glamorous but every saved kilowatt-hour is margin that keeps the lights on for years to come.