Unfortunately, energy usage information is very hard to come by when it comes to restaurant equipment. The government run program Energy Star has begun to rate more and more restaurant equipment, so before you buy, check there to see if you can get some energy usage information.

Energy use is a big one when calculating the total cost of a new piece of equipment. Most equipment in your kitchen uses a lot of energy, so even the smallest differences in usage can translate into thousands of dollars in savings over the lifespan of the piece.

Try to collect energy use information from the different manufacturers as you’re shopping for a new piece of equipment. Often more efficient units have a higher initial price because more efficient components are usually also more expensive. However, paying 10% – 20% more for a unit that’s 30% more efficient means you’ll still be saving thousands of dollars over the entire lifespan of the unit. If you can swing that higher initial cost, it will pay you back twofold by the time that piece of equipment finally craps out on you.

It’s common practice in the food service industry to shop aggressively for the lowest price point. While there’s absolutely nothing wrong with bargain hunting, an unintended consequence of this has been that many new units still employ older component technology that keeps the price low, even though those components are significantly less efficient.

Keep in mind that sometimes, spending a little more up
front can actually save you a lot of money down the road.