An average hotel spends the majority of it’s energy consumption on heating – almost 50%! This along with hot water and catering, are the key areas a hotel should focus on when considering a more energy efficient approach.
A good place to start is knowing the recommended temperatures for rooms throughout your hotel, as well as ensuring the controls that manage these temperatures are working correctly, and your staff are aware not tamper with the thermostats! Guest bathrooms should be 26-27 degrees Celsius, bedrooms and corridors should be between 19-21 degrees, bars and lounges 20-22 and restaurants and dining areas 22-24 degrees. Encourage your staff and guests to report overly cold, hot or draughty areas so that you can keep on top of any problematic areas.
Regular maintenance to ensure your insulation, windows and roof are all in good shape will also make a significant difference to energy usage and waste, not to mention save you money in the long run on extensive repairs.
It’s worth researching to find out more about modern heating systems and controllers. There are various controls that can help regulate inside warmth based on outside temperatures and time of day etc. Having the right tools in place to regulate and monitor your heating can pay for itself quickly through energy and cost savings.
All water, heated or not, has a cost. By monitoring and making a few small changes to your heated water storage and consumption, you will save money not only on the heating cost, but also on the water usage itself.
Ensuring your boiler is efficient and regularly maintained is key to saving on heated water costs. As is having your boiler, hot water tanks and pipes insulated to avoid unnecessary heat loss. There is no need to excessively heat water, 60 degrees is plenty warm enough for guest comfort and enough to kill Legionella bacteria.
Consider installing water conserving devices, such as; tap controls for communal toilets and spray taps and water efficient shower heads for guest bathrooms.
As with the Pub industry training, cleaning and maintenance are key to ensuring a more energy efficient catering environment.
There are several quick wins to be had in the kitchen, simply by using equipment correctly and turning it off when it’s not in use! Ensure your catering staff are using the right equipment for the job at hand. For example; choosing the correct saucepan size and putting lids on pans. Encourage minimising chiller and freezer door openings and only putting the dishwasher on when it’s full.
Keep your equipment clean and well maintained. Checking oven seals and gas burners regularly could help avoid energy waste and longer-term issues. Only turn equipment on when you need to – help staff to understand core equipment pre-heat times – and turn it off again as soon as it is no longer in use.
By understanding the energy use throughout your hotel, you can identify opportunities for future energy savings. Look around regularly, get your staff involved and start making a plan. Think about including your bigger ideas and improvements in your next refurbishment plan. That way it won’t end up costing so much – in fact the long-term benefits of putting better energy saving measures in place will save you money!
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