There are many factors that make running a restaurant or commercial kitchen in 2023 incredibly challenging. As managers try to balance inflation and supply chain shortages, finding ways to lower operational costs has become an important priority for many restaurants and kitchen managers. Finding one or two ways to reduce operational costs can be an effective way to increase profit margins without increasing prices.

7 Ways to Lower Operational Costs in Your Commercial Kitchen This Year

After working with more than 1,000 restaurant and commercial kitchen managers across Tennessee, we’ve learned some helpful tips when it comes to lowering operational costs—especially as it relates to your kitchen equipment and energy usage. If you’re looking to reduce operational costs in 2023, here are a few ideas to consider:

1. Choose Energy Efficient Equipment and LED Lighting Systems 

Improving the energy efficiency of your commercial kitchen is one of the most valuable ways to reduce costs.  After all, most restaurants use between 5 and 7 times more energy than other commercial buildings. 

Your kitchen equipment and lighting systems are two of the biggest contributors to your energy expenses. While traditional lighting uses 40-120 watts of energy, LED lights are powered by as few as 5, which can make a big difference in the cost of lighting a restaurant. Similarly, Energy Star® equipment is up to 45% more efficient than comparable units. Although they have higher initial prices, LED light bulbs and energy-efficient appliances will save you money on energy bills in the long run.

2. Make Sure Your HVAC System is Properly Balanced

Your ventilation system can be another huge drain on your operational costs. An unbalanced HVAC unit can lead to wasted energy, hot and cold spots in your kitchen, condensation, and many other issues. Ideally, you should work with a commercial kitchen repair company that also handles HVAC systems. This will provide an opportunity to run routine inspections that can help you save money on your heating and cooling bills.

3. Consider Buying Used Equipment 

There are definitely pros and cons to purchasing used commercial kitchen equipment. One of the benefits is that you can often find cost-effective solutions for short-term needs. 

If you’re debating whether or not to buy a used piece of equipment, our team is here to help. Here are a few helpful tips for buying used commercial kitchen equipment we’ve learned over the years. We’d also be more than happy to talk to you about your options before you make a big purchase.

4. Create a Positive Environment for Your Kitchen Staff

Employee wages are one of the biggest operational costs in your budget, and high turnover rates can really add up. According to Cornell’s Center for Hospitality Research, turnover costs the hospitality industry $5,864 per employee. 

While there are dozens of factors that go into your employee experience, creating a safe working environment and properly training employees are two critical components to retaining qualified and capable employees. 

5. Train Employees to Regularly Report Equipment Operational Problems

The best way to prevent small problems from becoming major issues is to address them as quickly as possible. Training your employees to notice and report equipment issues is essential. Encourage your employees to let you know if they notice increased cooking times, unexpected leaks, or unusual temperatures. Taking time to teach employees how to spot issues can potentially save thousands of dollars if equipment is repaired before it leads to long downtime or needs to be replaced.

6. Partner with an Authorized Service Agent for Equipment Servicing 

If you notice a problem with your equipment, it’s important to fix it quickly and accurately. This is why it’s essential to choose a reputable service company that has experience with and knowledge about your specific equipment. 

Authorized service agents (ASAs) have technicians that are factory trained on many brands, and can often provide valuable insight on how to care for as well as which commercial kitchen equipment you should purchase. Finding a partner who knows your equipment and is familiar with your operation is key to reducing maintenance costs. 

7. Invest in Planned Maintenance to Keep Equipment Operating at Peak Efficiency

Planned maintenance might seem like an unnecessary expense. In reality, it is proven to help you reduce your overall operational expenses. Poorly maintained equipment operates less efficiently, consuming more energy while reducing performance. Alternatively, simple preventative steps like cleaning dust, dirt, and grease from coils, checking fan functioning, and keeping tabs on gasket conditions can save thousands in repair costs down the road. 

Rely On ATECH for Your Own Equipment Service Needs 

After more than 30 years in the business, we understand how important your commercial kitchen equipment is to your restaurant’s profitability. That’s one of the many reasons we’re trusted by numerous Tennessee restaurant owners to provide quick, expert service. To see how we can help keep your equipment up and running, call us for service or reach out for a planned maintenance quote.