1. Separate energy and power
Review kWh, tariffs, fixed charges and any billed power over matching periods. Compare lunch and evening service, closure days and seasons. Identify simultaneous demand using appropriate measurements. An average share of revenue does not establish the system size for your restaurant.
2. Assess operating settings
HotellerieSuisse presents energy-saving tools and programmes, including PEIK advice for SMEs. Request a plan with measures, cost and monitoring. Have the responsible specialists validate changes to cooking, refrigeration or extraction. Shorter operating time is not useful if it degrades service or safety.
3. Compare solar with actual operating hours
Request monthly generation and an hourly comparison with demand. An evening kitchen does not automatically consume midday surplus. Check the roof, use rights, future works and connection. In rented premises, clarify owner consent and how long you can use the investment.
4. Assess storage and control separately
Compare shifting loads, adding a battery and continuing current operation. If power is billed, simulate peaks using available energy, power and state of charge. For refrigeration, verify the complete backup system rather than inferring it from storage. Aggregator revenue requires a contract and cannot be promised for every device.
5. Prepare an operating budget
Include installation, electrical alterations, service interruption, subscriptions, maintenance and replacement. Confirm grants, tax treatment and deadlines for the business and project. Compare purchase, finance and energy contracts by duration, price and exit terms. A useful offer should remain understandable if hours or tariffs change.