Restaurant energy usage is among the highest of all SME sectors. Kitchens rely on power-hungry cooking equipment, long opening hours increase lighting and HVAC consumption, and refrigeration runs 24/7. For many operators, utilities are now one of the top three overheads after staff and food. This guide outlines typical monthly costs, real-world usage patterns, and the variables that cause bills to rise or fall. All figures apply to UK restaurants and are based on market averages in 2025.
Typical monthly energy costs for restaurants
Most restaurants spend between £1,000 and £3,200 per month on combined gas and electricity. The range is wide because usage depends heavily on restaurant size, cuisine type, equipment mix, and whether gas or electric appliances dominate.
Typical monthly costs by restaurant size
| Restaurant type | Electricity (kWh/month) | Gas (kWh/month) | Typical monthly electricity cost | Typical monthly gas cost | Total estimated monthly cost |
|---|---|---|---|---|---|
| Small café / bistro (10–30 covers) | 2,000–4,500 | 4,000–7,500 | £420–£950 | £170–£320 | £600–£1,200 |
| Medium restaurant (40–80 covers) | 5,000–9,000 | 8,000–14,000 | £1,050–£1,900 | £340–£610 | £1,400–£2,500 |
| Large restaurant (80–150+ covers) | 10,000–18,000 | 15,000–25,000 | £2,100–£3,800 | £640–£1,080 | £2,800–£4,800 |
Assumptions used:
- Electricity unit rates of 21–24p/kWh and standing charges of 46–70p/day.
- Gas unit rates of 6.5–8.2p/kWh and standing charges of 27–45p/day.
Where restaurants use the most energy
Restaurants have a unique consumption profile due to simultaneous heating, cooling, and cooking loads. Typical usage distribution is:
| Category | Share of total energy consumption | Notes |
|---|---|---|
| Cooking equipment | 30–45% | Ovens, grills, fryers, hobs, salamanders; electric kit drives up spend. |
| Refrigeration | 15–22% | Walk-ins, display fridges, under-counter fridges; runs 24/7. |
| HVAC (heating, cooling, ventilation) | 12–20% | Ventilation systems are particularly energy intensive. |
| Hot water | 5–10% | Dishwashers, hand-washing, cleaning usage. |
| Lighting | 3–8% | Higher for large dining areas with long trading hours. |
| Other | 3–5% | Office equipment, point-of-sale systems, miscellaneous appliances. |
How cuisine type affects energy costs
Some cuisines require more heat-intensive equipment, while others rely heavily on gas.
| Cuisine type | Typical impact on monthly energy bill |
|---|---|
| Pizzerias (electric deck ovens) | +£300–£800 per month due to high-draw ovens |
| Steakhouses / grill houses | +£250–£600 due to grills and salamanders |
| Indian / Middle Eastern | Gas tandoors and high-heat burners increase gas spend |
| Sushi / cold-prep restaurants | Lower cooking usage but high refrigeration load |
| Bakeries or patisseries | Heavy electric oven use raises electricity by 40–90% |
Gas-heavy vs electricity-heavy kitchens
Energy cost can vary dramatically depending on the cooking setup:
Gas-heavy kitchen example
- 8,000 kWh gas + 4,000 kWh electricity per month
- Typical monthly cost: £1,350–£1,800
Electric-heavy kitchen example
- 2,500 kWh gas + 9,000 kWh electricity per month
- Typical monthly cost: £2,000–£3,200
Electric kitchens are generally 35–70% more expensive to run due to higher unit rates.
Typical daily usage profile
Restaurants typically experience peaks at:
- 09:00–11:00: prep and refrigeration load rises
- 12:00–14:30: lunch service spike
- 17:00–22:00: dinner service, highest power draw
- Night-time: refrigeration, security systems, and low-level HVAC remain active
Refrigeration alone accounts for up to £7–£20 per day, even when closed.
Factors that increase or decrease costs
Increase costs:
- Use of old or unmaintained appliances
- Long opening hours (12–16 hours/day)
- Heavy air-conditioning in summer
- Gas or ducting leaks causing heat loss
- Inefficient refrigeration with poor door seals
- Electric ovens (especially deck ovens and combi ovens)
Reduce costs:
- Switching to LED lighting
- Scheduled maintenance of cooking appliances
- Installing night blinds on open display fridges
- Turning off extraction fans when not required
- Optimising refrigeration temperature set points
- Upgrading to induction hobs (30–40% savings vs gas)
How to calculate your restaurant’s energy bill
- Check your monthly kWh usage – Use your previous bills or smart meter data.
- Multiply usage by the unit rate – Example: 6,000 kWh electricity × 22p = £1,320
- Add standing charges – Electricity: 55p/day, Gas: 33p/day, Total standing charges: £26.40 per month
- Sum electricity and gas charges – Add the totals to get your monthly bill.
- Adjust for VAT and CCL (where applicable) – Most restaurants pay 20% VAT unless classed as charitable or not-for-profit.
How to lower energy costs in a restaurant
- Use an energy comparison service such as EnergyCosts.co.uk to find cheaper tariffs.
- Install variable-speed drives on extraction systems to reduce fan load.
- Switch to insulated hot-holding equipment to reduce heat loss.
- Add timers or smart controls to appliances that don’t need to run continuously.
- Tune HVAC systems to avoid over-cooling or over-heating.
- Introduce refrigeration coil cleaning to reduce compressor strain.
- Replace halogen heat lamps with infrared or LED solutions.
Many restaurants reduce their bills by 8–18% simply by changing tariff and carrying out basic equipment optimisation.
Summary
A typical UK restaurant spends between £1,000 and £3,200 per month on energy, depending on size, cuisine style, equipment mix, and opening hours. Electricity-heavy kitchens pay significantly more due to higher unit rates, while refrigeration and extraction systems contribute a large proportion of base load. By reducing consumption, upgrading equipment, and switching to competitive tariffs, restaurants can make substantial savings in a market where margins are tight and energy remains one of the largest operational costs.
FAQ
Most small restaurants spend £600–£1,200 per month on combined gas and electricity. Costs vary depending on opening hours, the type of cooking equipment used, and how much refrigeration runs overnight.
Electric kitchens often draw 40–70% more cost because electricity unit prices are typically three to four times higherthan gas. High-demand appliances such as electric ovens, grills, and combi ovens push monthly electricity usage well above 8,000 kWh for many sites.
Cooking equipment usually accounts for 30–45% of total energy consumption. Refrigeration and ventilation also contribute heavily, especially in kitchens with multiple walk-in units or powerful extraction systems.
Yes. Pizzerias, steakhouses, bakeries, and any cuisine using high-heat electric ovens often pay £300–£800 more per month. Cold-prep cuisines such as sushi bars tend to spend less on cooking but more on refrigeration.
Multiply your monthly kWh usage by your unit rate, then add standing charges. For example, 6,000 kWh of electricity at 22p costs £1,320, while standing charges add another £20–£30 depending on the tariff.
Refrigeration runs 24 hours a day, and walk-ins, under-counter fridges, and display units can use 15–22% of your total energy. Poor door seals, blocked vents, and old compressors increase consumption further.
Yes. Restaurants open 12–16 hours a day often have 20–35% higher consumption, especially if they rely heavily on extraction fans, lighting, and prep equipment during extended service times.
Often, yes. Restaurants switching through comparison tools such as EnergyCosts.co.uk typically save 8–18%, depending on their current tariff, usage profile, and whether they are moving from a variable to a fixed contract.
Only if you are on a multi-rate or time-of-use tariff. These can lower overnight refrigeration costs, but day rates may be higher. Most restaurants care more about daytime rates due to peak cooking demand.
Simple measures such as cleaning refrigeration coils, adjusting HVAC set points, using LED lighting, turning off extraction fans when idle, and adding timers to non-essential equipment can cut usage by 6–15% with no major investment.