Adande refrigeration helps Whitbread cut energy use by 46%

“Kitchen of the future” project at Oxford Beefeater delivered significant energy savings and operational benefits

Whitbread Plc, one of the UK’s leading hospitality businesses and the company behind brands such as Beefeater, Premier Inn and Brewers Fayre, set out to improve sustainability and operational efficiency across its kitchens. As part of this commitment, in 2020, Whitbread trialled an all-electric kitchen at its Oxford Beefeater restaurant, located in Oxford Technology Park.

A key part of the project involved exploring innovative equipment solutions that could help reduce energy consumption, enhance kitchen workflows and maintain high food quality. Among the technologies selected were Adande’s refrigerated drawer units, installed throughout the Oxford Beefeater kitchen.

The challenge: Balancing energy efficiency and space constraints in high-volume commercial kitchens

Whitbread aimed to reduce the energy used in commercial kitchen operations while also improving staff efficiency and optimising space. 

Traditional undercounter refrigeration presented challenges such as slower access times and larger space requirements. Whitbread also sought flexible refrigeration solutions capable of accommodating both chilled and frozen storage without increasing the kitchen footprint. 

As Whitbread’s Kitchen Platform Manager, Michael Jessop put it, “When a site needs to access undercounter cabinets around 2,000 times a day, you need to do it in the quickest time possible.” 

Whitbread’s “Kitchen of the Future” at Oxford Beefeater

The solution: Flexible refrigeration with Adande drawers

To address these needs, Whitbread equipped the Oxford Beefeater kitchen with Adande refrigerated drawer units at all key stations. Adande’s drawers offer the flexibility to operate as either fridge or freezer compartments, supporting various menu requirements.  

In addition to flexibility, Adande units feature a modular design, allowing components such as worktops and heat shields to be reused when units are upgraded or replaced, helping reduce waste and long-term costs. 

Whitbread noted that the drawer design improved kitchen flow, enabling staff to retrieve ingredients quickly and reducing the steps involved in food preparation. 

The results: Energy savings, time efficiencies and improved food quality 

In a 2020 interview with Adande's Managing Director Karl Hodgson, Whitbread’s Kitchen Platform Manager Michael Jessop highlighted the results and benefits of using Adande refrigeration: 

• A 46% reduction in energy use compared with previous refrigeration equipment 

• Faster access to stored ingredients, saving an estimated 7 seconds per opening and around 4 hours per day, per kitchen 

• A 13% increase in gastronorm capacity while maintaining a smaller footprint 

• Improved food quality, including reduced shrinkage of prime cuts of meat and maintaining desserts like ice cream at ideal serving temperatures, helping reduce waste  

Michael says: “Using all Adande, at various stations in the kitchen, we are saving on average 46% of energy use. In essence, our energy use has basically halved…the saving is huge.” He also noted that feedback from staff  highlighted easier cleaning and maintenance due to the insulated drawer design. 

Adande states that data was collected through a structured monitoring process to measure the energy savings achieved at Whitbread sites. Energy monitors and data loggers were installed at the Oxford Beefeater kitchen, as well as at a second site in Reading, in January 2020. The trial began later that month, with energy readings reset to establish a baseline. Data was reviewed regularly over the following months, supporting a performance analysis period of three to six months. According to Adande, this monitoring confirmed the average energy saving of 46% reported by Whitbread at the Oxford Beefeater kitchen. 

Adande VCS2 and VCR2 Prep Stations which were used at the Oxford Beefeater Kitchen

Conclusion

Whitbread’s “Kitchen of the Future” project at Oxford Beefeater demonstrates how adopting flexible refrigeration technology can support energy efficiency goals and operational improvements in commercial kitchens. The trial has delivered substantial savings and efficiencies for Whitbread while aligning with its wider sustainability objectives. Reflecting on the results, Karl Hodgson, Adande’s Managing Director commented: 

“The Oxford Beefeater test kitchen results speak for themselves, Adande has delivered far beyond reliable refrigeration. We've helped Whitbread achieve a 46% average energy reduction across their kitchen operations, which translates to substantial cost savings and a dramatically smaller carbon footprint. This is exactly the kind of transformational impact that supports genuine sustainability commitments."   

See Adande’s ETL-listed refrigeration products. Adande offers a range of refrigerated units designed to support energy efficiency and operational flexibility in commercial kitchens. Click here to view their listed products 

For further information about Adande refrigeration, visit their website. 

More Information 

Browse Professional Foodservice Equipment on the ETL. From combination ovens (with nearly 60 models listed) to professional refrigerated storage cabinets (with almost 70 models), the ETL covers a wide range of equipment categories that help businesses reduce energy use and running costs. Browse all Professional Foodservices Equipment on ETL 

See how others are achieving savings with ETL-listed products. Explore case studies featuring real-world examples of energy savings and operational benefits.  

Discover how Victor’s ETL-listed units delivered efficiency and cost savings to a busy leisure centre café, and how Hobart’s ETL listing supported compliance with the NHS Evergreen Sustainable Supplier Assessment. 

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Are you a manufacturer of energy efficient foodservice technologies? This is a fast-growing sector attracting increased interest from procurement teams. Learn how to apply for ETL listing with our quick start guide and short explainer video.  

Find out how the ETL and FEA are supporting foodservice buyers. Read about our collaboration with the Foodservice Equipment Association (FEA) to help specifiers identify energy saving equipment and better understand its operational and environmental benefits. Click here to read the FEA’s article.