A Guide To Commercial EPC’s For Restaurants


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Owning and running a restaurant can be extremely rewarding. It’s a joy to be able to make people happy by serving them delicious culinary creations. However, running a restaurant also takes a lot of effort and hard work, as well as financial and business acumen.Any restaurant needs to maximise its profits in order to survive and thrive.

A major factor in achieving this is keeping the costs of running the restaurant under control. The price of energy usage is one of these costs, and having an Energy Performance Certificate (EPC) completed for a restaurant can be the first step in reducing it.


What is an EPC?

Let’s start by looking at what an EPC is. These certificates are completed by accredited assessors after they have completed an inspection of a domestic or commercial premises. The assessor lists a rating for the property on the certificate as well as details of the level of CO2 emissions. The highest possible rating is A and the lowest is G.

In addition to these ratings, the assessor provides information about how the rating can be improved. This is vital information for any restaurant owner who wants to make sure that they are running a premises that is as energy efficient as possible.


What is the difference between a domestic EPC and a commercial EPC?

EPCs for restaurants are obviously commercial. These EPCs are similar to the version for domestic properties in that they clearly display the energy performance rating for the property. They are also valid for the same length of time, 10 years.

However, the process of inspecting a property is more complex when it comes to completing an EPC for a restaurant, or any other commercial premises. All of the building’s heating and lighting systems are examined in detail and a 3D CAD energy model is created. More information is collected as part of this process than is collected when a domestic EPC is completed. This means that the assessor who carries out the work needs to have specific skills and knowledge.

EPCs that are completed for commercial premises, such as restaurants, are more expensive than domestic EPCs, due to the amount of work that is required for their completion. The actual cost of the EPC depends on various factors including the size of the building and the complexity of the heating and lighting systems.


Is an EPC legally required for a restaurant?

Restaurant owners may be wondering whether they are legally required to have an EPC for their premises. The answer to this is that any commercial premises which is to be sold or let needs to have an EPC in place. It’s important to remember that the EPC needs to be in place before any sale or rental process begins. Failure to make sure that this happens could lead to a restaurant owner being fined any amount between £500 and £5,000, depending on the rateable value of the property.

This cost is not something that any restaurant owner wants to face. There are also other reasons why having an EPC in place makes sense for a restaurant, even when it’s not legally required.


The benefits of an EPC for a restaurant

  • There are several benefits to be had from a restaurant improving its energy efficiency levels.
  • Reduction of energy costs.
  • Improved streamlining of operations.
  • Good marketing opportunities when appealing to a community that is becoming increasingly eco friendly.
  • An improved reputation that is at the centre of these marketing opportunities.
  • A positive impact on employees who feel as though they are helping to protect the environment.

Having an EPC completed is the first step in getting all of these benefits. It helps the restaurant owner to see how energy efficient the premises currently are and what improvements could make a difference.

An EPC is a legal requirement if a restaurant is being sold or rented out. If an EPC is not in place in these situations, the restaurant owner can be heavily fined. This legal requirement is not the only good reason for a restaurant to have an EPC in place. Energy efficiency is an essential aspect of running a restaurant business, from a reputational and financial point of view. The EPC tells a restaurant owner what they need to know about the current energy efficiency of their premises and what improvements could be made. It’s an essential for any restaurant that wants to reduce expenditure and optimise its reputation.

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