Kitchens, dining rooms, and guest floors run long hours with heavy demand. We bring procurement discipline to multi-location hospitality portfolios.
Hospitality runs long hours on equipment that never fully rests. Refrigeration, cooking lines, HVAC and laundry give these sites a demand shape suppliers price differently from a nine-to-five office — and a group of locations almost never shares a single contract date.
Every site mapped to its end date, then aligned so the group goes to market as one book of volume instead of a dozen separate ones.
Operating hours and kitchen equipment shape the rate you should be paying. We profile the actual load rather than accepting a default class.
Structures that hold food-and-beverage margins steady when wholesale pricing moves against you.
Sites signed one at a time renew one at a time. Each one negotiates alone, at whatever the market happened to be doing that week.
A location opening in four months has no history to quote from. Left to the last minute it gets whatever the incumbent offers on the day the doors open.
A predominant use study can exempt qualifying meters from sales tax on electricity. Multi-site operators frequently have never had one run.
Yes. Hospitality is a core focus — single-site operators, multi-unit restaurant groups, franchisees, and hotel ownership groups. The analysis is built around your operating hours and equipment load, not a generic commercial profile.
It is the most common thing we fix. Sites signed at different times renew at different times, so the group never buys as one. We map every end date first, then align them — sometimes with a short bridge term on one or two sites — so the portfolio can go to market together.
Yes. A new build has no usage history, so suppliers price it as a proxy meter from an estimated load. Most cap proxy meters at 24 months, so a new location is usually contracted short and re-priced once real consumption data exists.
It may. Texas allows a sales tax exemption on electricity where a predominant use study shows most of a meter's consumption goes to food preparation. It is applied per meter and requires a study by a licensed engineer. We flag the meters worth reviewing — the study itself is done by a specialist, and the exemption is not automatic.
Usually, because the contracting entity and its credit differ from the corporate parent. That does not stop a group from negotiating together — suppliers will often extend the same pricing across separately contracted entities when the volume is presented as one portfolio.
Start with your most recent utility bill — we handle the analysis, comparison, and strategy.
