The Caterer Energy Summit
Spiralling energy bills represent one of the biggest challenges facing operators in 2023. Uncertainty in the energy market and price fluctuations makes planning and budgeting tricky at best, while some suppliers are offering rates well above wholesale prices, hiking standing charges, demanding huge deposits and in some cases refusing to work with hospitality. In this webinar, we’ll unpick these issues to explore how it is possible to best to manage energy costs and negotiate contracts, while also sharing tips on how to reduce energy consumption.
In this summit, you will learn
- How you can manage the increasing cost of energy
- The best way to negotiate contracts for your business
- How to access the support you are entitled to
- Tools and methods you can use to reduce your energy consumption
Spiralling energy bills represent one of the biggest challenges facing operators in 2023. Uncertainty in the energy market and price fluctuations make planning and budgeting tricky at best. Some suppliers are offering rates well above wholesale prices, hiking standing charges, demanding huge deposits and in some cases refusing to work with hospitality. In this webinar, we’ll unpick these issues to explore how to manage energy costs and negotiate contracts, while also sharing tips on reducing energy consumption.
The last 12 months have seen energy prices soar and in January the government announced it would reduce the level of support given to businesses from April 2023. Our expert discusses how to ensure you access the new package and looks at what the next 12 months may hold.
We will also explore how to work with energy suppliers, how to find the right contract for turbulent times and what other avenues of support may be available.
In this session you will learn:
- How the government’s new support package will impact hospitality businesses
- How best to negotiate with energy suppliers
- What might be the right contract for you
David Sheen, public affairs director, UKHospitality
Our speakers will share the ways in which working practices, menus and property management can be adapted to limit energy consumption.
In this session you will learn:
- The steps you can take to make your venue as efficient as possible
- The energy saving technology that can make a real difference
- How to cut consumption and meet sustainability goals
Mark Chapman, chief executive and founder, The Zero Carbon Forum
Egizia-Maria Felice, marketing manager at Miele, discusses the role selecting the right equipment and maintaining it properly can play in managing energy use.
Egizia-Maria Felice, marketing manager, Miele
Our panel of operators will reveal the changes they’ve made within their businesses to manage energy consumption and reveal how these have fed into their sustainability goals and marketing practices.
Richard Nuttall, co-founder, Next Door, Cheshire
Vicki Nuttall, co-founder, Next Door, Cheshire
Richard Palmer, director, Headland Hotel, Newquay
Miele Professional provides the catering and hospitality sector with unrivalled quality when it comes to dishwashing and laundry. Its commitment to the environment means that products are highly efficient whilst being economical to run, helping businesses to keep their running costs low, a vital consideration for many. Miele’s equipment can also guarantee a hygienic clean every time with the right temperature settings built in and intuitive user controls.