Take action to reduce your energy costs and improve your carbon footprint by adopting our targeted approach and range of Eco solutions.
Whilst many focus on cost price alone we adopt a broader platform from a strategic perspective. By doing so we gain detailed understanding of each clients profile and requirements allowing us to search for the best possible deal. We build on this foundation by working with the client to reduce usage in a number of ways. Setting targets for reduction based on analysis of existing data, encouraging behaviour change to adopt best practice and recommending relevant technology based options e.g kitchen ventilation, refrigeration and gas burn efficiencies can potentially compound the overall benefits.
In every instance we are able to explore the potential for at least some immediate benefits as we are well versed in working with clients even when they are mid term in current contract. In these situations we can benchmark, advise on improvements to current terms and even buy forward to influence average price paid. We track the markets daily and as we are independent can select the best of what the market has to offer to suit each clients needs. By allocation of an Account Manager to each client the cycle of continuous improvement is well managed ensuring the next opportunity is never far away.
- Targets for reduction through data analysis
- Adopt best practice through behaviour change
- Recommendation for further reduction in key areas
- Historic bill validation (No win No Fee)
- Benchmarking across the market (No Charge)
- Detailed monthly reporting & analysis
Extracting heat waste, odours, fumes and combustion products in commercial catering constitutes a major demand for energy. Our ventilation system offers a solution which controls the extract and air supply fans to ensure that at all times they run at the lowest speed possible while maintaining comfortable and safe conditions with energy savings of up to 50%.
- Energy Savings
- Providing a good and safe kitchen environment
- Maintaining the extract system in good condition
- Remote access operating data
Commercial refrigeration units are affected by fluctuating air temperatures, which in turn cause regular and random on/off cycles resulting in high energy usage. Our solution slows the reaction time of the thermostat ensuring that condenser activity only commences when temperature levels demand it which leads to considerable energy savings.
- Save energy by as much as 30%
- Increase the life of your equipment
- Increase the safety of food storage
- Save CO2 emissions and reduce carbon footprint
We have numerous solutions that cover at least 20 'touch points' in most commercial outlets. These services range from Central Heating to Gas and Electric optimisation efficiencies and also include alternative power sources such as Solar and Wind. We put the science behind any recommendations we propose to our clients once we have analysed current v future comparisons ensuring there is a targeted and measurable ROI.
In the first instance we are happy to undertake an initial Free of Charge Audit where the client is committed to set and achieve clear goals in the short, medium and long term as we are confident in our own ability to deliver.
- Reduce fuel consumption by up to 15%
- Reduces Carbon Footprint
- Easy to implement
- Low and zero cost options available
- Immediately effective
- Rapid ROI
"We are delighted that ZOOSCH has signed up to be a supporter to the Hospitality and Food Service Agreement."
"One of the big challenges the Hospitality and Food Service sector currently faces, as identified by WRAP’s research, is tackling the vast amount of food and packaging waste it produces and currently disposes of to landfill each year. The joint agreement between WRAP, all four UK governments and industry will tackle this issue, and by working together we can reduce the environmental impact from waste produced by the Hospitality and Food Service sector, whilst reaping the financial benefits"
Liz Goodwin, CEO, WRAP
This is high on every Hospitality business agenda as land fill taxes continue to rise and the need to maximise margins increases. Here at ZOOSCH we are helping Clients meet there certification requirements through accurate recording of various types of food waste. We then analyse this data to understand what is generating the waste and how best to reduce it at each stage of the process.
This is a good example of the ZOOSCH end-to-end approach as we would investigate the whole supply chain for potential efficiencies and improvements by combining the knowledge of our Purchasing, Tech and Eco divisions.
We keep clients appraised of any significant legislation changes and in doing so recommend their best option in each instance.
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