How Much Electricity Does a Restaurant Use Per Month in the UK?
Electricity is one of the costs restaurant operators feel every day. Cooking equipment, refrigeration, lighting, extraction, air conditioning, display units, tills, dishwashers and heating systems all draw power across service, prep and close-down.
For some restaurants, electricity usage is steady and predictable. For others, it moves sharply depending on opening hours, covers, kitchen load, outdoor temperature and how much equipment is left running between services.
Of course, the issue is not just how much electricity is consumed. On a commercial level, the business energy contract your restaurant has in place will dictate how much you pay for each unit of electricity used, as well as the daily standing charge attached to the supply. It's entirely possible that two restaurants with similar usage patterns could see massively different monthly costs, based on the energy tariff they have in place.
In this guide from the business electricity comparison experts at Business Utility Hub, we explain what affects restaurant energy costs and how better energy management can reduce waste, control business energy bills and support more efficient energy use.
How much electricity does a restaurant use per month in the UK?
Restaurant electricity consumption varies widely because no two sites operate in exactly the same way.
A small restaurant with short opening hours, limited refrigeration and simple cooking appliances will usually have a very different electricity profile from a busy restaurant running long services, multiple fridges, display units, air conditioning, dishwashing and energy intensive kitchen equipment.
That's why stating an average electricity bill for a small restaurant is often of limited use. Examples may give a broad sense of demand, but they rarely reflect the actual operating pattern of the site. For restaurant operators, the more useful question is whether monthly electricity usage looks reasonable for the way the business trades.
Electricity usage will usually be shaped by:
- Opening hours and service patterns
- Size of the kitchen
- Type of cooking equipment
- Refrigeration and drinks fridge demand
- Ventilation, extraction and HVAC systems
- Air conditioning use
- Lighting across front-of-house and back-of-house areas
- Number of covers
- Prep time outside public opening hours
- Display units and non essential equipment
- Smart meter data and usage patterns
- Business electricity unit rate and standing charge
A restaurant can reduce electricity consumption in several areas, but it still needs the right business electricity contract. If the unit rate or standing charge is too high, even good energy efficiency measures may not deliver the cost control the business expects.
What affects restaurant energy costs?
Restaurant energy costs are shaped by much more than the number of covers.
The way the kitchen runs is usually one of the biggest factors. Cooking equipment, ovens, fryers, grills, dishwashers, extraction and refrigeration can all use a significant amount of energy before the restaurant has even opened to customers.
Then there is the building itself. Poor insulation, single glazing, heat loss, draughts and inefficient HVAC systems can all increase the electricity needed to keep the site comfortable. Double glazed windows, better controls and regular equipment maintenance can reduce waste, but the impact will vary from site to site.
Typical cost drivers include:
- Cooking appliances and kitchen load.
- Refrigeration and cold storage.
- Drinks fridge and display units.
- Air conditioning and ventilation.
- Heating and hot water.
- Energy efficient lighting.
- Opening hours and prep time.
- Equipment left on between services.
- Building heat loss.
- Smart thermostats and control settings.
- Occupancy sensors and lighting controls.
- Business energy supplier pricing.
- Unit rate, standing charge and contract timing.
How can restaurants reduce electricity usage?
Restaurants can reduce electricity usage by focusing on the parts of the site where equipment runs for long periods.
Refrigeration is one of the obvious areas. Fridges, freezers, drinks fridges and display units run continuously, so poor seals, blocked vents, incorrect temperatures or old equipment can increase electricity costs quickly.
Lighting is another. LED lighting uses less energy than older fittings and can reduce lighting costs across dining areas, toilets, corridors, kitchens and storage spaces. Occupancy sensors can help in areas that do not need constant lighting.
Kitchen routines matter too. Non essential equipment should not be left running longer than needed. Heating rings, ovens, grills and extraction should be managed around prep, service and close-down rather than habit.
Alongside these, restaurant operations managers often look to:
- Switch to LED lighting where practical.
- Use occupancy sensors in low-traffic areas.
- Maintain fridges, freezers and display units.
- Check fridge seals and temperature settings.
- Review when cooking equipment is turned on.
- Turn off non essential equipment between services.
- Use smart thermostats for heating and cooling.
- Review air conditioning settings.
- Reduce heat loss through doors, windows and ventilation points.
- Use smart meters to understand usage patterns.
Of course, equipment still needs to run. Kitchens still need to work properly. Guests still need to be comfortable. The savings usually come from the gaps in between, where lighting, refrigeration, heating, cooling or non-essential equipment are using energy when they do not need to.
That is why restaurant energy needs to be looked at in two ways. First, how gas and electricity are used across the site. Then, whether the business energy contract still fits that usage.
Reducing wasted energy helps. But it will only go so far if the restaurant is paying too much through an unsuitable unit rate, standing charge or out-of-contract arrangement.
Why restaurant energy bills can change
A higher restaurant energy bill does not always mean the site has used much more energy.
Sometimes the reason is operational. A busier month, longer opening hours, more prep, colder weather, extra refrigeration load or increased air conditioning use can all raise energy consumption.
But the less visible changes often sit in the business energy contract.
Restaurant energy bills can change because of:
- Unit rates on the business energy contract.
- Electricity and gas standing charges.
- Contract renewal timing.
- Out-of-contract rates.
- Deemed rates after moving premises.
- Changes in wholesale costs.
- Estimated bills being corrected by actual readings.
- Supplier terms changing at renewal.
- Different usage patterns from the previous contract period.
A kilowatt hour, or kWh, is the unit used to measure electricity consumed. The unit rate is the price paid for each kWh of electricity used. The standing charge is the fixed daily cost for keeping the supply available, regardless of how much energy is used.
For restaurants, both need to be reviewed. High-consumption sites will be heavily affected by the unit rate, while lower-consumption sites still need to watch the standing charge.
This is especially important for restaurants because energy is a major overhead, tied directly to service, kitchen output, food safety, comfort and operating costs.
Business energy is also different from household energy. Domestic customers are covered by the household energy price cap, but business energy contracts are priced commercially. That means UK restaurants should always review energy contract supplier options, unit rates and contract terms, rather than assuming costs will move in the same way as domestic energy prices.
How to save money on restaurant business energy bills
Most restaurant operators already know where the pressure points are. Refrigeration, cooking equipment, heating, cooling, extraction and lighting are all part of running the business. The commercial question is whether your restaurant is paying the right unit rate and standing charge for the way energy is being used.
If the site has changed since the last renewal, the current energy deal may no longer be suitable. Longer opening hours, new cooking appliances, more refrigeration, a change in menu, delivery trade, outdoor service or extra prep time can all change electricity consumption and gas usage.
The first step is to look at the business energy bills themselves. Check whether usage has changed, whether the unit rate still looks competitive and whether the standing charge is adding more than expected. Smart meter data can also help show when electricity is being used outside trading hours or when equipment is running longer than it needs to.
From there, you should review the contract terms. When is your current contract up for renewal? Are you out of contract?
Business Utility Hub helps restaurants manage energy costs
Business Utility Hub reviews business energy costs for restaurants and hospitality businesses, comparing supplier options across the market. It only takes a few minutes on the phone.
Our experts monitor business energy prices daily and understand how unit rates, standing charges, wholesale costs and renewal timing affect restaurant energy costs. We can review your current business gas and business electricity contracts and explain whether they still suit the way your site operates.
If you are on deemed rates, out-of-contract rates or approaching renewal, we can help you understand your options quickly and stop you wasting money on inflated and unfair charges. Even if you believe your current energy deal is competitive, it is always worth checking. The market changes, and what worked for your restaurant before may not be the right fit now.
We can also help if your restaurant uses the same supplier for gas and electricity and you want to know whether that is still the most suitable arrangement. Some businesses benefit from keeping energy with one supplier. Others may find better value by comparing separately. The right answer depends on usage, location, contract terms and market conditions.
If you want to review your restaurant energy costs or compare business energy suppliers, our team can help. Call 0800 781 2700 or email savings@businessutilityhub.co.uk.
Take control of your restaurant energy costs today
If you want to review your restaurant energy costs or compare business energy suppliers, our team can help. Call 0800 781 2700 or email savings@businessutilityhub.co.uk.
