Energy costs are one of the biggest line items in a restaurant budget—but smart maintenance can bring them down.

Refrigeration

• Keep door gaskets clean and intact so doors seal tightly.
• Clean condenser coils regularly so compressors don’t overwork.
• Don’t overload coolers or block internal airflow.

Cooking equipment

• Calibrate thermostats so equipment heats to the right temperature—
  not 50°F hotter than needed.
• Train staff to shut down unused equipment during slower dayparts.
• Repair broken door seals and warped oven doors.

Hot water and dishwashing

• Fix leaking faucets and pre-rinse sprayers.
• Verify dish machine temps and wash times are properly set—
  too high wastes energy, too low risks sanitation.

Lighting and idle time

• Replace old bulbs with efficient LEDs in the kitchen and walk-ins.
• Program equipment with standby modes (where available) instead of leaving everything at full power all day.

Track your utility bills before and after making changes. You may be surprised how much a disciplined maintenance routine can save.