A Huddersfield-based company wants to help the hard-pressed hospitality industry in the battle against rising costs.
Fenay Bridge-based Brewfitt provides dispensing solutions to the drinks industry and wants to help breweries, pub companies and independents save money and improve performance.
Brewfitt managing director Curtis Paxman said: “Barely a day goes by without our industry seeing another brewery or pub close its doors.
“They’re victims of the mix of economic crises that have bombarded the industry for the last few years including eye-watering rises in energy costs.
“The cost of energy is the single biggest threat to the industry right now and it’s unlikely to end soon. The brewing and hospitality industry has learned it can’t rely on one off initiatives or funds from the Government.
“Instead, companies need to look inward and modernise and adapt. Adopting new technology and ways of operating that save money and improve performance are what will offer long-term tangible solutions that can help businesses cope with the stress of economic turbulence.”
Brewfitt works with some of the world’s biggest drinks brands and independents including ABInBev, Bacardi, Molson Coors, Albert Schloss and Revolution bars. And it has developed a range of solutions aimed at saving breweries, pub companies and independents thousands of pounds.
Brewfitt says its Future of Dispense System can save a typical venue up to 60% in energy consumption per cooler, meaning £1,800 in annual savings for the average pub. It’s also free of tie so companies aren’t tied in to a particular brand.
In January, Brewfitt introduced another piece of cost-saving kit to the industry – the Energy Saviour Plug. It’s an app-driven power saving plug in, designed specifically for beer and soft drinks coolers and can cut energy bills by around 30%.
Curtis added: “It’s another example of how energy saving can be achieved with long-term benefits. We’re always looking at ways to improve system efficiency without compromising on quality.
“We want to help businesses to save money, operate more efficiently and improve their performance. It’s about more than surviving. We want pubs and groups to survive and be able to thrive, withstanding whatever comes in future.”
