Commercial specialists, not a call centre
We work exclusively with UK businesses - never residential households.
No obligation
A free look at your options. What happens next is entirely up to you.
A named specialist, not a script
One person handles your enquiry and calls you directly.
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We only use your details to put together your energy review.
Why Restaurant Energy Costs Run High
Restaurants, cafes and takeaways typically combine high gas usage (cooking equipment, ovens, hobs) with significant electricity demand from extraction, refrigeration and air conditioning. Usage is often concentrated around service hours, with equipment like walk-in fridges and freezers drawing power continuously in the background.
Kitchen equipment
Ovens, hobs, fryers and grills are usually the main driver of gas (or electric) usage in a commercial kitchen.
Extraction & ventilation
Kitchen extraction systems often run throughout service and can be a significant, continuous electrical load.
Refrigeration
Walk-in fridges, freezers and display units draw power around the clock, not just during opening hours.
Peak service demand
Electricity and gas demand often spikes sharply during lunch and dinner service compared with quieter periods.
How a Restaurant Energy Review Works
Tell us about your kitchen
Complete our short online form or call us directly - one site or a multi-site restaurant group.
We review your capacity and meter type
A specialist checks your Maximum Import Capacity, meter type and current gas and electricity contracts against your actual kitchen load.
You get a plain-English comparison
We talk through the standing charge and unit rate together, in total-cost terms - no pressure, no obligation.
What Information We Need
To give you the most useful review, it helps if you can provide:
- Your restaurant, cafe or takeaway name and postcode
- A contact name, phone number and business email
- Whether you need gas, electricity, or both
- Your current supplier(s) and contract end date, if known
- Your meter type (standard or half-hourly) and agreed capacity, if known
Don't have everything to hand? That's fine - fill in what you can and a specialist can help with the rest.
Five Genuine Ways to Bring Your Standing Charge Down
A nil-standing-charge tariff does not remove these costs - it folds them into a higher unit rate instead, so the comparison that matters is total projected cost, not the standing charge line on its own.
1. Get off out-of-contract rates
Default/out-of-contract tariffs typically build a higher margin into the standing charge than a negotiated fixed contract.
2. Compare suppliers
Every supplier adds its own margin on top of network costs - a whole-of-market comparison shows where that margin is lowest for your usage.
3. Review your Maximum Import Capacity
Network charges scale with your agreed capacity. If your kitchen's real peak demand is lower than the capacity on record, that mismatch can be reviewed.
4. Check your meter and connection type
Half-hourly meters and three-phase connections sit in different network pricing bands to standard single-phase supplies - worth checking against what your site actually needs.
5. Separate out your Meter Operator contract
On a half-hourly meter, metering costs can sometimes be arranged through a standalone Meter Operator contract rather than bundled inside the supplier’s standing charge.
Restaurant Electricity Standing Charges - Frequently Asked Questions
Other Sectors We Help
Compliance Guides
Related Business Energy Pages
Get a Free Gas & Electricity Review for Your Restaurant
Speak to a specialist about your standing charge, capacity and contract options - takes about two minutes online.