Restaurants

Good restaurants are passionate about the food and customers they serve and this generally results in a busy and successful establishment. A restaurant manager needs to be focussed on the food and customers which can mean there is little time for controlling utilities!

monitor all utilities (gas, water, electricity) to ensure:

• Utility Invoices are correct and the best price is achieved
• Wastage is reduced
• Preventative maintenance is in place with your equipment supplier and operating according to manufactures specification
• Utilities information available as and when required
• Alarms and Reporting

Information gained allows savings be made that are specific to the restaurant:

• Usage: month on month comparisons, comparisons against established standards and agreed standards for your restaurant
• Analysis of new technologies and how they might bring savings:
  - Load Balancing, Lighting, Operating Hours, Automatic Switching
• Banking/Grant Applications if appropriate

Future Developments:

• Goods Inwards – Immediate Error Reports
  - Immediate emails will be sent to suppliers of errors in delivery whether they be shortages, over delivery, damages goods.
  - Copy sent to in-house account department
• Automated HACCP
  - E&P recognise that the smart monitoring data collected is also used in HACCP reporting. E&P are automating this so as to reduce the time and paperwork involved.