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Burger and chips from Coast To Coast

Our Environment

The Group recognises its responsibility to minimise its impact on the natural environment and continues in its commitment to reduce its energy consumption and carbon emissions, water usage and waste.

Brunning & Price pub garden

Energy Consumption and Carbon Emissions

We continue to promote our energy saving campaign to all restaurants through the timely supply of accurate reporting. Operational managers have the information they need to allow them to monitor and reduce energy consumption levels through an online portal and centralised data resource. During 2018 the Group has continued to invest in energy-saving technologies by installing intelligent extract controls, cooling and refrigeration controls and trialling both enhanced cold-room insulation and thermostatic radiator valves at certain sites.

The Group still maintains Carbon Saver Gold Standard accreditation, showing nine years independently verified commitment to reducing carbon emissions. The Group also continued to be accredited by the Sustainable Restaurant Association, scoring highly in the Environment section.

2018 showed a 9th consecutive year of LFL energy consumption reduction, with a reduction of over 2,600,000 kWh (equivalent to over 800 tonnes of carbon). This equates to a saving of 2.59% on LFL measurable sites. This was achieved through a combination of the technologies mentioned above and a re-boot of our operational behaviour material, increased reporting and access to data for sites and the re-launch of site surveys.

We’ve also continued to track and control our gas volumes using the same operational engagement strategy as electricity. The result in 2018 was a reduction of over 2,200,000 kWh, which is equivalent to over 400 further tonnes of carbon. This equates to a saving of 3.04% on LFL measurable sites.

Firejacks kitchen

2018 showed a 9th consecutive year of LFL energy consumption reduction, with a reduction of over 2,600,000 kWh (equivalent to over 800 tonnes of carbon).

Water

For water, the Group benchmarks restaurants and pubs by average daily usage and uses data validation to highlight high or anomaly users. Where usage increases or is marked as high, the restaurant or pub is surveyed for reduction initiatives and leak fixes, ensuring that we prevent water wastage and remain commercially controlled in this area. Previous savings have annualised but we are still currently tracking ongoing savings of over £80,000.

Brunning & Price pub outside area
Kitchen area at Chiquito

The Group continues to take advantage of the de-regulation of the water market. We were able to combine our Scottish and English volumes to the same supplier for preferable terms, taking advantage of commercial benefits as well as added value benefits such as centralised billing, supplier contacts and Account Management.

Waste

The Group is now consistently diverting 99% of its waste from landfill. Many of our sites achieve 100% diversion. We have also started to track the recycling rate which is 44% for 2018. In 2019 we plan to optimise our schedules to improve this performance by segregating more at source.

Frankie & Benny's chef preparing food

The Group is now consistently diverting 99% of its waste from landfill. Many of our sites achieve 100% diversion.