How to keep a lid on your commercial kitchen’s running costs

When making a purchase for your commercial kitchen it can be easy to focus on the cost of the equipment and let the running expenses take a back seat. Stockport based Johnson Reed Catering Finance and Synergy Grill explore how energy efficient equipment and leasing can make all the difference on ongoing kitchen costs.

synergy grillWith estimates that the average restaurant uses around 2.5 times more energy per square foot than other commercial buildings, the cost of electricity, gas and water can all be expensive extras, it’s important to remember to take these into consideration and budget for them accordingly.

Investing in energy-efficient appliances is one way to minimise the running costs of your commercial kitchen, whilst making more environmentally-friendly choices for your business.  By switching, you could save up to 60% on your energy usage in some cases, freeing up capital expenditure to invest elsewhere in the business.

leander cadbury
Leander Cadbury

The innovative Synergy Grill is often championed for its energy-efficiency, amongst its many other attractive qualities to catering businesses. “As well as the significant 59% saving on gas usage, the convenience and design helps of the Synergy Grill businesses save time and money elsewhere,” says director Leander Cadbury.

“Firstly, cleaning time is greatly reduced, saving commercial kitchens around 30 to 40 minutes of cleaning time per day. The atomisation of fat is a popular feature amongst chefs, meaning there’s no need for a greasy fat tray to deal with at the end of service!

“The cleaner white smoke given off puts less pressure on the ventilation system, reducing fire risk and saving around 50% on ventilation cleaning costs.”

A lease is another way to manage your equipment and ongoing running expenses, helping you to offset the upfront cost and spread the payment through regular instalments over a fixed term.

With the added benefit of tax savings, leasing can be a very attractive option for those looking to acquire new equipment quickly without stretching their budget or dipping into cash flow.

mark johnson
Mark Johnson

“The fixed repayments from leasing the Synergy Grill are significantly less than the rate of savings, meaning it simply doesn’t make sense to wait until your next grill or griddle upgrade,” adds Cadbury. “Breaking down the figures immediately shows people what they’re spending and saving, making finance an attractive proposition.”

Johnson Reed are CESA-approved specialists in the area of catering equipment leasing and finance, having operated in this sector since 2005, suplying all types of catering businesses, including restaurants, pubs and bars, fast food outlets, hotels, food franchises, and food processing / manufacturing facilities.

“Over the past 12 months we have seen huge growth in the catering sector, no doubt to the ever-greater restriction and lack of understanding of banks when it comes to lending money to new start-ups for their much-needed equipment,” says catering finance managing director Mark Johnson.

“We’re delighted to work alongside Synergy Grill and finance such innovative equipment. By partnering these energy savings with leasing and its cash flow and tax savings, our mutual customers can run an energy-efficient and ultimately more profitable trade.”

“When you offset the tax and energy savings against the cost of your new kit, that all-important point of ROI is imminent, making the purchase decision easier on your business – and the balance sheets!”

For further information visit Johnson Reed Catering Finance and Synergy Grill 

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