Amanda Scott, general manager of London's Warldorf hotel, recently told me that she feared that utility costs would ultimately cripple the industry.
Current estimates suggest that the industry is one of the largest energy consumers in the commercial marketplace, using about £800m-worth per year. According to David Clarke, a member of the Foodservice Consultants Society International, that represents 3-6% of a business's operating costs.
Energy prices and energy efficiency are crucial topics for the industry, and we have dedicated much of the focus of this issue's Inside Kitchens to this subject (see page 51).
There are savings to be made across the whole business, but in this issue we concentrate on the kitchen and show how prices can be controlled and conditions improved for the people working there - a subject which will also be explored at Hotelympia in 10 days' time (19-23 February at London's ExCel).
There are, of course, pros and cons to buying equipment with energy-saving features, such as the bigger capital outlay. But the benefits - improved working environments, increased profitability, reductions in harmful gas emissions - far outweigh any initial increased costs. Our energy-efficiency check list makes essential reading.
On the subject of improved environments, MPs are just days away from their vote to Stub Out Smoking in pubs and bars in England (see page 6). There is, of course, still a question mark over the exemption of private members' clubs. Caterer believes there should be a level playing field for businesses - and equal rights for employees - in England. There is still time for you to make your views on smoking known by contacting your local MP. Simply download their contact details from www.parliament.co.uk - and make your voice heard.
By Amanda Afiya