1. AN AUDITEL TOP TIPS FACTSHEET
Restaurants
STATISTICS
Restaurant Facts and Figures
The restaurant industry is worth over £40 billion.
The average spend for a meal out with wine is between £20 and
£39 per head
Energy costs
• Many restaurants could cut their energy bills by as much as 20% just by
implementing simple energy efficiency measures according to the Carbon
Trust.
• Around 25% of the energy used in catering is expended in the preparation,
cooking and serving of food. By far the largest proportion of this energy is
consumed by cooking apparatus and much of this is wasted through excessive
use and poor utilisation.
• On average, heating can account for up to 60% of a restaurant’s energy costs.
• On average, 25% of a restaurant’s electricity costs come from lighting.
Equipment
• Failure to take a lifecycle approach to equipment selection and inefficient use
of equipment wastes more than £250 million a year, equivalent to three pence
for every meal served in the UK.
• Energy costs could rise by a further £154 million a year by 2020 if short-term
approach to cost of capital equipment continues.
Food Waste
• 65% of food waste comes from preparation – peelings, off cuts and anything
ruined.
• 30% of food waste comes back from customers’ plates.
• 5% of food waste is classified as out-of-date or unusable items.
• UK hospitality sector could save £724 million a year by tackling food waste.
• An average restaurant could save between £150 and £1,700 a year on waste
collection costs.
• Over 3.4m tonnes of waste food, glass, paper, card and other refuse is
produced by catering establishments each year.
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