How do cafés, restaurants, and shops manage energy usage?
Why do some cafés seem to glide through their energy bills, while others feel the heat every quarter? It’s not just about cutting costs—it’s about smarter decisions, behavioural shifts, and future-proofing. Here’s how Australia’s cafés, restaurants, and retail shops are mastering their energy usage—and why your next move might not be what you think. How do cafés, restaurants, and shops use energy in the first place? From morning flat whites to evening meals, energy usage in hospitality is relentless. Here's where the bulk of it goes: Refrigeration – Always-on fridges and freezers are energy guzzlers. Cooking equipment – Ovens, grills, fryers, and coffee machines spike demand during service. Lighting – Especially in ambience-focused venues, lighting runs long hours. Air conditioning – Aussie summers demand serious cooling, particularly in front-of-house areas. Point-of-sale systems – Though less obvious, these run all day, every day. Retail shops? Swap out ...