restaurant stats

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 • 5% of food waste is classified as out-of-date or unusable items.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. www.auditel.co.uk www.auditel.ie Fully equipped to manage all your business costs AN AUDITEL TOP TIPS FACTSHEET Restaurants STATISTICS

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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.