ENERGY MANAGEMENT BEST PRACTICE FOR CATERING OPERATORS

The food service sector has borne a major economic brunt of the COVID-19 pandemic. Times are very uncertain with the industry facing greater ambiguity in the wake of further peaks. Energy is frequently the third largest overhead after labour, food and drink. There has never been a more urgent need to manage this cost to your business.

The purpose of these guidelines is to assist the operators of office canteens, restaurants, entertainment venues, schools, hospitals, pubs and hotels, in ensuring utility consumption is managed wisely during the process of closure and re-opening.