UK restaurants waste 30-50% of their energy spend on outdated tariffs, wrong suppliers, and equipment running when it shouldn't. We find it. You keep it. Free health check, no obligation to switch.
Six things we almost always find when we audit an independent UK restaurant's energy bill.
Gas hobs and grills left on between covers — sometimes for hours — silently consuming a fortune in gas that's never used for cooking.
Walk-in fridges and chillers running 2-4°C colder than they need to. Each degree below spec adds roughly 5% to refrigeration costs.
Extraction systems pulling expensive heated air outside while the heating fights to keep up — both meters running, neither winning.
Contracts auto-renewed at "out-of-contract" rates that can be 2-3x current market price. Most operators don't notice for months.
Standing charges that have quietly risen 40%+ in the last 18 months — almost always negotiable, almost never challenged.
Generic tariffs that don't match your actual service hours, day-part demand, or seasonal swings. Lunch-only restaurants pay for empty evenings.
Restaurants average a 45% reduction on optimised bills. Drag the slider to your real monthly spend and see your number.
Pre-set to UK restaurant industry averages.
Typical share of total energy spend for an independent UK restaurant, and the savings we usually find in each area.
Generic "we'll find savings" isn't enough. Here are the four specific things we do for every UK restaurant — and the typical reduction we deliver on each.
We monitor wholesale prices and renegotiate before your contract auto-renews — saving you from getting trapped on out-of-contract rates that can be 2-3x market.
25-40% off unit rateStanding charges have risen 40% in 18 months on average. They're almost always negotiable — but suppliers won't volunteer better terms unless asked.
15-30% off standing chargesWe match your tariff to your actual service pattern — lunch-heavy, evening-heavy, or seasonal — instead of paying flat rates that ignore your trade.
15-25% on off-peak wasteWe identify gas hobs, fridges, and HVAC running outside service hours that quietly burn cash overnight, every night.
10-20% on operational wasteRestaurants are commercial consumers under UK VAT rules. Here's what that means in practice.
Restaurants pay the standard 20% VAT rate on commercial energy. This applies to both gas and electricity for kitchen, dining, refrigeration, lighting, and HVAC.
VAT on business energy is normally reclaimable through your VAT returns — but it still flows through your cash position and your margins. The cost before VAT is where audit savings show up.
Climate Change Levy (CCL) also applies in full to restaurants — it's a flat-rate tax on each kWh used. We can't reduce the rate, but we can make sure you're not paying CCL on units you don't need (e.g. equipment left running outside service).
What we check on every restaurant audit: VAT calculation correctness, supplier billing accuracy, standing charges, unit rates against the current market, and tariff structure against your actual service pattern.
Through our partner network, we've worked with hundreds of independent UK food businesses. Here's one example.
A first-time independent retailer had upgraded his store and meter — but didn't realise his "fixed tariff" didn't actually cover his real usage. Hidden arrears were building. The partner network restructured the contract, spread the cost, and put renewal monitoring in place.
Read the case study →Takes 2 minutes. We come back to you within 24-48 hours with a plain-English audit. No obligation to switch.
Two minutes. No credit check.
Send a bill, get a plain-English breakdown within two working days.
You pay nothing for the audit. We earn supplier commission only if we save you money.
Only the company billing you changes. Service runs exactly as it did before.
23+ UK suppliers reviewed every audit. No tied tariffs, no preferential relationships.