When it comes to running a restaurant, every penny counts—especially when it comes to energy costs. Restaurants are among the most energy-intensive commercial buildings, consuming 5–7 times more energy per square foot than other commercial spaces. But where exactly is all that energy going—and where does natural gas have the biggest impact?
Let’s break down energy use in restaurants and highlight why natural gas is a key player in managing utility bills and enhancing operational efficiency.
The Three Major Energy Consumers in Restaurants
Based on industry data, restaurant energy consumption is dominated by three core areas:
1. Cooking (35% of Total Energy Use)
Commercial kitchens are energy hotspots. Ovens, ranges, fryers, broilers, and grills work overtime during operating hours—and they’re hungry for energy.
- Natural Gas Advantage: Most high-volume cooking equipment can be powered by natural gas, offering:
- Faster heat-up times
- Better temperature control
- Lower operational costs compared to electric alternatives
Restaurants that switch to or maintain natural gas for cooking can see a significant reduction in energy expenses without compromising performance.
2. Space Heating (28%)
Dining comfort is non-negotiable. Whether it’s a cozy café in winter or a fine-dining spot with rooftop seating, space heating is crucial.
- Natural Gas Advantage: Gas-powered furnaces and boilers offer:
- Efficient and quick heat delivery
- Lower cost per BTU compared to electricity
- Reliability during peak usage seasons
For restaurants in colder climates, natural gas heating systems are not just efficient—they’re essential.
3. Water Heating (18%)
From dishwashing to handwashing, water heating is an often-overlooked energy sink.
- Natural Gas Advantage: Gas water heaters tend to heat water faster and more cost-effectively. Plus, they:
- Recover quickly in high-demand settings
- Offer long-term savings on utility bills
- Can be integrated with tankless systems for even more efficiency
Why Natural Gas Remains a Smart Choice
Natural gas isn’t just a traditional energy source—it’s a strategic one. Here’s why it continues to make sense for restaurants:
- Cost Savings: Typically cheaper per unit than electricity
- Efficiency: Greater energy output for cooking and heating
- Performance: Faster and more consistent heating
Conclusion: Optimize Where It Counts
If you’re looking to optimize energy use in your restaurant, focus on the big three: cooking, space heating, and water heating. And for each of these, natural gas delivers unmatched performance and cost-efficiency.
Energy Tip: Consider an energy audit to identify inefficiencies and explore rebates or incentives for upgrading to high-efficiency natural gas equipment.