While a nine-to-five business owner should be safe in the knowledge that when the office shuts down for the day, the company's energy is also taking a break, hoteliers must be prepared to power their business round the clock. Taking measures to increase energy efficiency can therefore make a huge difference to a hotel's bottom line.
For Ben Gainsford, managing director of Redcoats Farmhouse Hotel in Hitchin, Hertfordshire, energy accounts for 5% to 10% of total costs. That's massive, he claims, in an industry where the profit margin is generally low.
Cutting costs by reducing waste is particularly challenging in his family-owned and run hotel, which dates back to the 15th century. While the former farm was converted to a hotel in the 1990s, planning restrictions on the Grade II listed building means much of the hotel remains as draughty as it is charming.
The original building wasn't built with modern central heating in mind and only rooms in the converted stables were allowed to be double glazed and have cavity wall insulation. However, the hotel's history is part of the attraction for guests, who enjoy its big, open fireplaces and olde worlde vibe. The question is, how do you bring energy costs down while not diminishing what people have paid to enjoy?
The main areas which Ben addressed were lighting, heating and kitchen equipment.
He first installed energy saving light bulbs where possible. The problem is, however, that they don't always provide the ambient light that you want for a hotel.
"Much better are LED lights, which you can retrofit to work with older light fittings," Ben said. "More often than not you can get more dimmable versions of those."
He adds that knowing when and where lights can be switched off can save thousands a year: "We have a bank of halogen spotlights. Just by leaving those on during the day, it's costing us about £15. Scale that up over a year, you're talking £3,000 or £4,000."
While the building's age means there is a lot the family can't do to reduce energy wasted through loss of heat, loft insulation is a cheap and easy option. Another simple solution is, perhaps surprisingly, changing the baths.
With a tin or metal bath, the heat goes straight through. In a premium hotel though, guests might view a plastic bath as cheap. Thankfully, there is a strong acrylic material called carronite which ensures customers can enjoy a hot soak for longer and the business owners see their bills kept down.
"It's plastic but you wouldn't know it and you don't lose all the heat from the bath water," Ben explains.
"We have also installed under floor heating in rooms, which is a more efficient way of heating than convection."
A commercial kitchen is also a hotspot for energy waste and Redcoats has addressed the issue by installing modern steam ovens, which transfer heat more efficiently than dry air, and dishwashers which use heat capture technology.
Ben's ambitious energy plans don't end there though. As well as hoping to install an outdoor heat pump, which transfers the earth's natural heat stored in the ground back into the central heating system, he wants to capture the heat from the water which comes out from the sinks, equipment and from the commercial kitchens where warmth is extracted through ventilation.
"As the example of Redcoats shows, running a sustainable hotel can be done, but is easier with a new building where you have greater freedom to install energy saving measures and you can make cost savings in the early stages" says Iain Walker, head of SME at energy supplier E.ON.
"When we speak to our customers who run hotels, it's plain that nothing will be allowed to get in the way of their guests having a pleasant experience, including energy efficiency.
"That's why we've worked with long-standing industry experts to produce our Energy Toolkit to help our customers understand their energy use better and find ways to make savings in a way that complements their business needs. The bottom line is that to save energy – and ultimately money – the business and its employees need to care about reducing waste. Educating your team about energy efficiency, or posting the successes, is a big part of improving things."
Ensuring your team is energy smart and aware is crucial to your success too, explains Ufi Ibrahim, CEO of the British Hospitality Association. She advises hoteliers to instill tips and guidance on energy saving into induction and training.
"Behaviour change alone can reduce energy bills by as much as 20% so the first thing to start with is to get your staff engaged so everyone can get involved," Ibrahim advises. "Lighting, hot water and refrigeration are the main areas where hotels and hospitality businesses have the potential to make huge energy savings."
Another simple top tip is fitting tap aerators which can considerably reduce the amount of water and gas used by businesses, Ibrahim adds.
Lashley Pulsipher of the international Kempinski hotel chain, claims being green and energy conscious can actually be a selling point for the business and emphasises the importance of making guests aware of your efforts to save on power.
Give the guests the option and involve them in the process, she says, and it will increase your energy efficiency.
Pulsipher adds: "At the luxury end of the spectrum, sustainability is more and more important to guests and they are voicing their concerns. When given the choice, it can be very favourable towards the bottom line of hospitality operators."
Content commissioned by Guardian Professional on behalf of E.ON.
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