Hospitality runs on power — long hours, constant refrigeration, AC fighting Texas heat, and a kitchen that never stops. Find a better commercial rate.
Food-service buildings use roughly 4× more electricity per square foot than typical commercial spaces (U.S. EIA). Four reasons your bill looks nothing like an office building’s:
Texas summers push AC to its limits. Kitchens dump heat into the dining room. You’re cooling two spaces at once against 100°F+ outdoor temps.
Walk-ins, reach-ins, ice machines, keg coolers — all running continuously, even at 3 AM. Refrigeration is 40–60% of a bar’s electric load.
Fryers, ovens, grills, steamers, exhaust fans — peak kitchen loads can spike 3–5× above baseline. Demand charges punish those spikes hard.
Bars run lighting, sound, HVAC, and refrigeration until 2 AM — 18–22 operating hours per day. That’s triple a typical office.
We pull your usage, rate, TDU charges, contract length, and early termination fee — then tell you if you’re overpaying versus current market rates for your ZIP.
No account required. Also try the EFL Visualizer, A/C Cost Calculator, and Backup Power Sizer.
See every commercial electricity plan available at your address — real rates, real providers, no teaser pricing. Also check your TDU territory or browse plans on the homepage.
Quick client-side estimate based on your monthly usage — no login required.
In-the-trenches moves for bar and restaurant owners. Sorted by effort, not jargon.
When equipment dies, replace it with ENERGY STAR for the biggest long-term cuts. Use the A/C Cost Calculator to size an upgrade, or check the Grid Cockpit for real-time demand signals.
“Built by a Texas bar owner. I’ve seen what these bills can do to a margin.”— Founder, AskTexasEnergy