There's not a lot you can do to control costs, but there are a few things. One place I worked had the habit of starting their fryers about two hours before they were needed, They only take about 15-20 min. to heat up. I pointed out to the owner that if they waited and turned the fryers on just before lunch, the savings were equivalent to running the fryers for free the whole month of Feb. That got his attention! Keep you coolers and freezers as full as possible while allowing for air circulation. Goods retain their temperature better than air. (Think about how in the days when they delivered ice, the ice was cut during the winter but stayed frozen through the summer with no refrigeration just by being packed in saw dust. The sheer volume of the ice kept itself cold.) Heat and air can be turned down 3-4 deg. but HVAC companies recommend to not go more drastic as the equipment just works harder to bring the building to temp. when you open, so you don't save anything and the building is uncomfortable for a couple of hours when opening. It's hard to give you an idea of the cost because utilities vary a lot in price from location to location in the US. The last place I ran had about a 10X4 ft. walk-in freezer and the same size walk-in cooler, one double door reach-in cooler and double door freezer. One large gas fryer, an full size salamander with oven underneath, a four burner stove with 2 1/2 ft. flat top and oven under, 24" char broiler, 4 well steam table, single tray dishwasher, 2 chest freezers, 4 door beer cooler, under counter wine cooler, well pump, 2 air units, two furnaces and an ice machine. The utility bill was around $50 per day. All gas equipment ran on propane. Keeping your kitchen cool is important though. Not just more comfortable for you, but your refrigeration equipment will run better and with fewer break downs. That place seated about 80. I'm curious about the amount of equipment you are going to have. I don't know what type of menu you intend to have, but it seems to me 3-4 fryers is excessive for 80 seats. I've worked at quite a few places where we did a large volume of batter fried food, and usually had only two fryers. Good luck with your new business, I hope you will be very successful.
Edited by greyeaglem - 4/12/16 at 12:03am