How to reduce energy costs in your business without affecting product quality
Optimising resources, fine-tuning processes and choosing more efficient solutions is essential in the current environment. If you also rely on thaw-and-serve and Express ranges, adapting your offer becomes even easier.
In recent years, energy costs have become one of the main concerns for the HORECA sector. Price volatility and global uncertainty are forcing cafes, restaurants, hotels and catering services to rethink their daily operations with one clear goal: to reduce costs without compromising product quality. It is a challenge, but there are practical recommendations that can make the process simpler and more effective.
Efficiency is no longer just an option; it is a necessity. Choosing solutions that optimise oven use, adjust production to real demand and maintain an attractive offer at all times is now essential. But let us take it step by step.
Less oven use, more efficiency
The oven is one of the most energy-intensive pieces of equipment in any establishment. Reducing its use without affecting the offer is therefore one of the most direct ways to improve profitability. This is where thaw-and-serve products made from frozen dough become especially relevant: solutions that make bread and pastry ready to serve without any additional baking, eliminating baking times and cutting associated energy consumption. Sliced Traditional Country Bread and Hoops Dubai Style, for example, are two recent launches worth trying in order to experience these advantages first-hand.
Beyond their impact on costs, these products also bring other benefits: time savings during peak demand, greater control over the quantities on display and more flexibility to adapt the offer throughout the day. The result is a more agile and efficient operation, especially in businesses with clearly defined demand peaks.
Express range: speed without compromising quality
Express solutions go one step further by combining speed of preparation with consistent quality. These products are designed to respond immediately to demand while reducing intervention at the point of sale to a minimum. For cafes, hotels and catering services, this means less dependence on continuous baking cycles, the ability to replenish quickly without overproduction and improved workflow at the counter or in the kitchen. In an environment where every minute counts, working with these ranges helps maintain service levels without putting unnecessary pressure on energy or operational resources.
Mini Baton Verite Express, Maxi Bocadillo Tradicion Express and Maxi Bocadillo Baton Verite Express are excellent examples of this approach.
Smart planning: produce only what is needed at each moment
Beyond product type, production planning is another essential factor in reducing energy costs. Organising production by time slot makes it easier to optimise oven use and avoid unnecessary start-ups. For example, the main production of the day can be concentrated in a single early-morning bake; mid-morning and afternoon top-ups can rely on thaw-and-serve or Express products; and at the end of the day, the offer can be adjusted to actual demand to avoid turning the oven back on.
Whenever oven use is required, making the most of each cycle is essential. Group products into the same bake to maximise oven capacity and avoid partial or repeated baking cycles that increase energy consumption. In short, the aim is not to use the oven more often, but to use it more strategically.
Flexibility to adapt to demand
One of the biggest challenges in HORECA is demand variability. Busy days followed by quieter ones make production difficult to adjust. That is precisely why thaw-and-serve and Express ranges are so suitable in these situations. Instead of over-anticipating demand - and assuming the energy cost that comes with it - businesses can react according to real consumption. This leads to less waste, lower energy use and tighter control over daily profitability.
Ultimately, reducing energy costs does not mean lowering product quality or limiting variety. It means working more efficiently, optimising processes and relying on solutions that make daily operations easier. Efficiency is not only a competitive advantage; it is a necessary condition for sustainable, balanced growth.
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