Energy efficiency has become a critical concern across industries as the demand for more sustainable practices grows. However, there is one area often overlooked: venues that operate only intermittently, such as sporting arenas, racecourses, and weekend-only bars. In these settings, many appliances are left switched on between events, consuming energy needlessly. Among the worst offenders are under-bar fridges with glass doors—popular for their sleek design and convenience, but highly inefficient and rarely needed on a constant basis.
The Problem: Continuous Operation for Infrequent Use
These fridges, designed to showcase drinks to customers, are a common sight in bars, restaurants, and event venues. While their visual appeal is undeniable, their energy consumption is problematic, particularly when they’re left running during periods when they’re not needed. For venues that may only operate every other weekend, or even once a month, these fridges remain powered on for 99% of the time, chilling drinks that won’t be sold for weeks.
A typical scenario involves a venue with multiple bars, such as a stadium or racecourse, where each bar might only be operational during select home games or events. Despite this sporadic usage, the fridges remain on, consuming energy around the clock. This constant cooling is not only unnecessary but also contributes significantly to the venue’s overall energy bill, inflating costs and leading to a larger carbon footprint.
The Inconvenience of Turning Them Off
Why are these fridges left on for so long? Part of the issue is the design of the fridges themselves. Many under-bar fridges don’t feature an easily accessible on/off switch at the front. Instead, they are often hardwired into the venue’s electrical system, with an isolation switch hidden somewhere within the bar setup. This makes turning them off more complicated than it needs to be. Additionally, staff may be reluctant to switch off appliances due to the hassle or fear of disrupting other systems.
Another challenge is the assumption that drinks inside the fridge must be kept cool at all times. In reality, most beverages can sit perfectly fine in a powered-off fridge between events. Turning the fridge back on 24 hours before an event is more than sufficient to cool the drinks to the desired temperature, avoiding unnecessary energy waste during the idle period.
A Smarter, Centralized Solution
Given the inefficiency and inconvenience of manually managing each fridge, there is a clear case for implementing smarter, more automated systems. Ideally, these fridges should be Wi-Fi-controlled, allowing venue managers to monitor and control their operation remotely. A central app could be developed to manage the temperature and operational schedules of each fridge, ensuring they are switched off when not needed and only powered on in preparation for events.
Timers could be set so that fridges begin cooling the drinks 24 hours before the venue opens. This would provide enough time for the beverages to reach their optimal temperature without wasting energy during the long stretches of downtime. Such a system could also be extended to other electrical devices commonly left on in these venues, such as cash registers, payment terminals, and even coffee machines.
By adopting this approach, venues can significantly reduce their energy usage and lower their overall bills. In fact, the cumulative savings from cutting out the constant energy drain from these devices could amount to a significant percentage of the venue’s total energy costs.
The Larger Picture: Energy Efficiency as a Priority
The example of under-bar fridges is part of a much larger issue in the hospitality and events industries: the persistent energy consumption from devices that don’t need to be on 24/7. Small changes, like turning off infrequently used devices and investing in smarter control systems, can yield substantial savings and environmental benefits.
In a time where energy prices are volatile and climate change is an ever-pressing issue, reducing unnecessary energy consumption should be a priority for all venues. By rethinking how we manage devices like fridges, payment terminals, and other appliances, we can make a meaningful contribution toward more sustainable operations.
Conclusion
Infrequently used venues, such as bars in stadiums and racecourses, have an opportunity to address the hidden energy drain caused by under-bar fridges and other electrical devices. By implementing a system of remote control and scheduling, venues can ensure that these appliances are only in use when absolutely necessary, rather than consuming power for weeks on end between events. This shift towards energy efficiency will not only reduce operating costs but also contribute to broader sustainability efforts in the industry.
As technology continues to evolve, the solutions for these issues will only become more accessible and effective. In the meantime, venue managers can start by taking a closer look at their existing appliances and assessing whether they really need to be running constantly—or if it’s time to switch them off.
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