Consultancy Service
We are unique in the industry.
Electrification & Decarbonisation
40% emissions savings are to be gained by electrifying hospitality and food service operations, but operators often experience a jolt fearing higher costs. Our holistic approach however has helped clients realise 5-year savings of 30% (around £96,000 per site!).
Menu Modelling & Operational Impact Analysis
It is challenging to relate decisions on what, when and how you cook to energy and carbon reduction. Our award-winning model enables the assessment of menus (on an ingredient level), sales, equipment capacity and cooking demand and distribution. We analyse cook times, space and labour requirements along with energy, carbon and cost to deliver your food offer in the most energy efficient way. Our work in this area has led to detailed life cycle analysis published in academic peer-reviewed journals.
Advisory Services
We advise on any and all aspects of energy efficiency and carbon reduction in hospitality and food service, not just commercial business. We have consulted on university central processing kitchens, school and hospital catering services and academic research projects, recently contributing to government updates to the Energy Technology List (ETL) and the Non-Domestic National Energy Efficiency Data Framework (ND-NEED).
Sustainability Champions in Design and Build
As sustainability champions, we can take your design, build and fitout projects from concept to completion, ensuring an integrated approach to sustainability. We work with BREEAM assessors, mechanical, electrical, and power consultants, ecologists, architects, and construction specialists to put sustainability at the core of your design.
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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 Cocks
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 Mudie
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.
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