Business Energy for Restaurants & Food-Service
Business gas and electricity comparison for UK restaurants, cafes and food-service operators — tuned to kitchen-heavy load profiles.
Restaurants are one of the most energy-intensive commercial categories per square metre
Kitchen equipment, extraction, cold storage and dining-room HVAC combine to make restaurants an unusually energy-heavy category. A well-matched contract accounts for daytime prep, peak service and post-service cool-down.
What we look at for restaurants
We build restaurant quotes around:
- Cooking fuel mix — gas hobs, electric induction, or hybrid
- Cold storage — walk-in fridges vs upright units
- Trading pattern — lunch-only vs all-day vs late-night
- Front-of-house HVAC and lighting scheduling
Typical usage guidance
A typical independent restaurant uses 30,000-90,000 kWh/year of electricity plus substantial gas for cooking; larger casual-dining sites and food halls run well above.
Restaurants energy FAQs
Should we switch our gas kitchen to electric induction?
Induction can be more efficient, but only makes financial sense once your electricity contract is competitive. Get your electricity contract right first, then run the induction business case.
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