Commercial kitchens are one of hospitality’s biggest energy drains, and one of its biggest opportunities. While electrification is often presented as the end goal, it can be costly and complex to implement. This session begins with what operators can do now to reduce energy use, using monitoring technology, IoT, automation and smarter operational controls to cut consumption and waste without major infrastructure change. From energy audits and sub-metering to automated shutdown routines and data-led optimisation, we’ll explore the practical actions delivering immediate savings across estates.

The session will also examine the business case for electrification: where it genuinely stacks up, where it doesn’t (yet), and how operators can assess it through a total cost-in-use lens. Drawing on real operator examples, we’ll look at how to balance capex against lifetime energy savings, operational impact and carbon reduction, and how to use data to decide if, when and where electrification makes commercial sense. The focus is on informed decision-making that links energy strategy directly to profitability, resilience and brand value.