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The Cost of Running a Commercial Kitchen

07 August 2017

Johnson Reed Catering Finance and Synergy Grill explore how energy efficient equipment and leasing can make all the difference to ongoing kitchen costs

When making a new purchase for your commercial kitchen, it can be incredibly easy to focus on the cost of the equipment and let the running expenses take a backseat. Electricity, gas and water can all be expensive extras, so it’s important to remember to take these into consideration and budget for them accordingly. It’s estimated that, on average, restaurants use around 2.5 times more energy per square foot than other commercial buildings. You wouldn’t want to part with cash for your new equipment to find out you can’t afford to run it!

Investing in energy-efficient appliances is one way to minimise the running costs of your commercial kitchen, whilst making more environmentally-friendly choices for your business.  It’s estimated by switching, you could save up to 60% on your energy usage in some cases, freeing up capital expenditure to invest elsewhere in the business.

Our innovative Synergy Grill is often championed for its energy-efficiency, amongst its many other attractive qualities to catering businesses. Speaking to Director Leander Cadbury at Synergy Grill  he tells us where businesses could make saving on their ongoing costs… Discover how here 

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Head Chef George from The Cock Hemingford Grey

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