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High electricity prices are hitting gastronomy, how to defend yourself?

2022-10-21

The first thing we can do before we transfer the costs to the customer is to start with ourselves, namely to do an internal energy audit, starting with an analysis of the bills and tariffs we use, analyzing whether it is actually optimal for us.

If we are in a building with more recipients, it is worth talking to the manager about wholesale purchases by one larger entity. This will enable us to negotiate the price with the supplier. It is worth taking advantage of the modern solutions offered by the company: https://ogarniamprad.pl/.

For larger facilities and those that have the possibility of construction, it is worth considering the installation of photovoltaic panels and energy storage, at the current prices, the rate of return is very fast. Let's check if we are not still using energy-consuming light bulbs, if so, let's replace them with economical LED ones.

Let's take care of the rational use of household appliances, if one refrigerator is used only partially, maybe there will be a place in the other and we will be able to turn one off. Let's analyze the processes of preparing dishes to see if we are able to save on certain processes that we did not think about in the times of cheap energy.

An important aspect is the education of the staff and the embedding of new habits in them.

Michał Ryniak

Autor bloga Michał Ryniak.

Opisuje zdobyte doświadczenie w pracy związanej z rozrywką i gastronomią.

Przez ostatnie 15 lat uczestnk jak i specjalista z dziedziny eventów, a także CO-Founder oprogramowania do zarządania sprzedażą dla branży gastronomiczno rozrywkowej. W wolnym czasie pasionat kuchni śródziemnomorskiej i orientalnej. Spełniony ojciec i mąż a także pasjonat architektury, designu i techologi w nowoczesnym budownictwie.

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