With business rates on the rise in 2025/2026 and support reliefs scaling back, commercial kitchens are under more pressure than ever to operate efficiently. Energy prices remain volatile and overheads are creeping up across the board.
In this climate, forward planning isn’t just smart, it’s essential. Reducing operational costs doesn’t have to mean compromising on standards. It means working smarter – minimising waste, cutting unnecessary energy usage, and maintaining equipment to extend its life and performance.
Below, the team at TWO Services shares practical advice for keeping your kitchen running efficiently and cost-effectively, even as the financial landscape grows more challenging.
Invest in proactive maintenance to avoid costly breakdowns
The most cost-effective kitchens are those that prioritise maintenance over reactive repair. Regular servicing not only extends the lifespan of commercial kitchen equipment, but helps prevent small issues from developing into expensive problems.
During a routine maintenance visit, engineers from TWO Services check for general wear and tear, worn components, necessary adjustments, and carbon monoxide emissions. Moving parts are lubricated, and performance is optimised, often increasing energy efficiency in the process.
Deep cleaning is also vital. Annual or part-annual cleans that target every surface, from ovens and racking to ceilings and extraction canopies, reduce contamination risks and maintain compliance. TWO Services offers an integrated cleaning and maintenance approach, ensuring all teams work in sync and flag any issues early to help clients plan repairs and replacements in advance. Where required, airflow checks can also be carried out to assess extraction performance.
Optimise refrigeration – and know when to upgrade
Refrigeration accounts for around 20% of total energy use in the UK. In catering environments, it’s even higher. Older units can cost twice as much to run compared to newer, more efficient models, particularly when they’re working overtime to maintain consistent temperatures.
Operators are advised to review their current refrigeration setup and consider whether long-term savings could justify the upfront cost of an upgrade. Newer units with inverter compressors typically reduce energy consumption and provide more stable cooling.
Smaller changes can also make a difference. Ensuring fridges are located in ventilated areas, reducing door openings during service, and adjusting temperature settings (within safe food storage limits) can all contribute to meaningful savings. As always, routine calibration and system checks should form part of a wider maintenance plan.
Forecast realistically and make energy efficiency a shared responsibility
With gas and electricity costs significantly higher than just a few years ago (and further increases expected), energy planning must be a priority. Failure to adjust forecasts could lead to shrinking profit margins or shortfalls later in the year.
Kitchen operators should assess current usage patterns and take steps to reduce unnecessary consumption. Staff training and clear communication can be powerful tools in shifting behaviour, encouraging everyone to play a role in minimising waste, energy usage and equipment strain.
Scheduling regular servicing also gives operators insight into which appliances are nearing end-of-life, enabling more accurate financial planning for replacements and upgrades. In today’s climate, these insights are critical for staying ahead of rising costs.
Need advice? TWO Services can help
TWO Services is a family-run business with nearly 40 years’ experience supporting commercial kitchens across the UK. Their team provides nationwide cleaning and maintenance services, helping businesses stay safe, compliant and cost-conscious.
To speak to an expert about reducing your operational costs through planned maintenance, click here
