Restaurants During Blackouts: Secrets of Successful Work in Crisis Conditions

For the third year in a row, blackouts have been testing Ukrainian businesses for endurance. Most businesses and companies, including restaurants, have learnt to operate even in such conditions. Challenges that seemed catastrophic until recently are now perceived as tasks that require prompt solutions.

In this article, we will share the solutions and tips that have been developed to help BRG restaurants operate smoothly even in the most challenging conditions.

Investing in autonomous energy sources

Autonomous power sources are not only about uninterrupted operation of a restaurant during blackouts, but also about long-term savings and increased competitiveness.

A generator is a basic solution for most restaurants. Choosing the right equipment depends on the power required to support key systems:

• Minimum power: For small establishments, 5-10 kW is sufficient to run refrigerators, lighting and cash register systems.
• Medium power: 15-25 kW is suitable for medium-sized restaurants, allowing you to power kitchen equipment, heating and even ventilation systems.
• High power: more than 30 kW is needed for large restaurants with advanced functionality (full kitchen, lighting of the entire room, climate control).

Choose generators with a diesel engine for longer operation and fuel economy. Ensure a fuel supply for 24-48 hours of operation.

The cost of a generator depends on the power and type of engine. For a medium-sized restaurant, an industrial generator with a capacity of 15-20 kW will cost $3000-$6000.

The payback period for such investments is usually 12-18 months, taking into account:

• preservation of food during blackouts (savings of up to $500 per month)
• uninterrupted operation of the kitchen and maintenance of daily turnover.

Why you should have multiple generators

There are advantages to distributing the load between several generators:

1. The ability to switch on only one generator for minimum needs or all at once for full power.
2. In case of a breakdown of one generator, the other one will be able to keep the operation going.
3. Smaller generators consume less energy when used for local needs.

Investing in autonomous energy sources is not a cost, but a strategic decision that ensures business stability.

What to power first: key priorities

Proper planning allows for efficient use of resources even when generators or batteries have limited capacity. The first priority is to power the systems without which the restaurant will not be able to function even in basic mode:

1. Refrigerators and freezers, because even a short-term shutdown can lead to spoilage of food (meat, fish, dairy products). Power consumption: 300-600 watts per unit of equipment on average.
2. Cash registers and POS systems that provide payments to customers and keep records. Power consumption: 50-100 W per device.
3. Basic kitchen equipment: gas stoves, grills or heat tables. If using electric stoves, power at least one for critical needs. Power consumption depends on the type of equipment (700-1500 W).
4. Minimal lighting in the kitchen and dining area is a must for staff safety and guest comfort. LED lamps or rechargeable lights can reduce energy consumption. Power consumption: 10-15 W per lamp.

The total power of the connected systems should not exceed the capacity of the generator or battery. Use a time relay to automatically switch between systems.

Technical training for staff

Trained staff can quickly resolve basic technical issues, reducing dependence on external specialists and minimising downtime. To ensure continuous operation of the restaurant, staff should understand the basic principles of generators and be able to perform basic maintenance:

1. Train your staff to regularly check the fuel level in the generator and replenish it on time. It is important to follow safety rules when refuelling, including switching off the generator before refilling.
2. A worn filter can reduce the performance of the generator. Staff should know how to replace it properly.
3. Train employees to inspect the generator for overheating or coolant leaks.

Even the best equipment can malfunction, but trained staff can solve most minor problems on their own.

In most cases, blackouts are predictable thanks to outage schedules, so advance preparation can help avoid chaos. A few hours before the expected outage, staff should check the readiness of generators and equipment. Switch on the generator in test mode to make sure it is working properly.

Optimising the menu to work in a crisis

When the power can go out at any time, it is important for a restaurant to have a plan not only for the equipment, but also for the kitchen. It is advisable to diversify the menu with items that can be prepared faster or in advance. For example:

• Dishes that are served cold (tartars, carpaccio, salads with premium ingredients).
• Dishes that can be finished on a gas stove or open fire (pasta, risotto, grill).
• Desserts that don’t require long refrigeration (mousse cakes, creams in glasses).

Reduce the number of items that require long baking or complex technological processes. For example, instead of baked meat dishes, offer grilled dishes that can be cooked faster and even on an open fire.

How being prepared for blackouts can be a competitive advantage

Being prepared builds trust, increases guest loyalty and allows you to stand out from the competition. BRG-managed restaurants have already proven that the right solutions help them not only survive, but thrive during energy challenges. From technical training to customer service, each step can significantly improve your sustainability and strengthen your reputation.

Don’t waste time experimenting. Contact BRG experts who will help your restaurant become an ‘island of stability’ in times of uncertainty. We know how to turn challenges into opportunities for growth. Start making changes today.

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