Case Studies and Resources

Introduction to HESS

Our expertise
How we work
The savings we achieve
Our experience
What makes us unique

How to start looking for energy savings

Where to start
Why consumption data is important
How to understand data
What it tells you
Turning it into savings

Behaviour Change Programmes

Success Story: Behaviour Change Programmes

Energy Audits

Success Story: Enery Audits

Fossil-Free Kitchen

Benefits of Electric Cooking

Sustainable Design

Success Story: Mayfair Private Members Club

Menu-Modelling

Success Story: What, when and how you cook

Net-Zero

Success Story: Achieving Net-Zero

ESG & Procurement Strategies

Success Story: ESG & Procurement Strategies

Cutting Costs and Boosting Energy Efficiency - GUIDE

Understanding energy consumption data
Optimising morning start-up
Managing energy use throughout the day
Reducing overnight & end-of-day waste

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Why Choose Us

We are more than just consultants – we are hospitality experts. Our in-depth understanding of the industry sets us apart from competitors. With a proven track record in the hospitality sector, including Pub & Restaurant management, Head Chefs and property maintenance experts we bring unparalleled expertise to every project. Our clients receive tailored solutions that make a lasting impact.

Join us in shaping a more sustainable and energy-efficient future for the hospitality industry. At Hospitality Energy Savings & Sustainability, we don't just consult; we innovate.

Richard Felgate

Richard was Head of Energy Management at Mitchells & Butlers, one of the largest multisite hospitality companies in the UK. There Richard started from scratch transforming energy from being a cost that the business just incurred, to being one of the largest opportunities for profit within the P&L.

Simon has extensive energy management experience within the hospitality sector. He’s an expert on buildings and equipment, both from an operational perspective – training the teams that work within the buildings on how to achieve the greatest efficiency; and also from a technology point of view – how to make them as efficient as possible.

Dr. Sam is quite unique in the hospitality industry having completed a doctorate in energy reduction in commercial kitchens. This ground breaking research has showcased how energy efficient kitchens of the future may be specified, together with highlighting many current opportunities.

Our Customers Experiences

“We were initially drawn to HESS due to their unrivalled expertise in food service, but we were equally impressed with their knowledge outside of the kitchen and leisure facilities. This project had significant heritage constraints but together we’ve managed to make substantial improvements in the fabric and systems of this complex development, providing lower running costs and carbon emissions”

Director of Planning - New Projects

"Since we instructed HESS, 'our estate-wide gas consumption is down 13% and electricity use has fallen by 14%.'"

Chief Executive, Fuller's

"Our low-carbon kitchen is cooler, calmer, cleaner, cheaper... and better for the planet too!"

Head of Bars & Dining, University of Reading

"I have never worked with such a passionate team of consultants who knew their subject so well."

Director of Campus Services, Imperial College London

"We love the granular understanding of our sites."

Managing Director, Splendid Restaurants

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