Hospitality

EWG Entry Door check

EWG provides a practical first-step evaluation for hospitality sites where energy bills, refrigeration, kitchen equipment, hot water, comfort, lighting, after-hours load, or upgrade decisions feel unclear. EWG reviews the site information, operating pattern, available evidence, decision control, and next-step readiness before suggesting whether there is a useful next step.

This check does not replace a full audit, technical diagnosis, supplier quote, compliance sign-off, repair work, or guaranteed savings report. If the next step needs a supplier, trade contractor, auditor, or qualified specialist, EWG can clarify the question, evidence, and preparation needed before you decide what to do.

After you submit the form, you will be taken to the What Next page for this category.

Required fields. Use “Not sure” where you do not know the answer.

Hospitality sites often have several loads working together. Use the form to describe what is happening, add any easy evidence, and indicate who controls the next decision.

Company website

Please complete the required fields highlighted in red before submitting.

What is happening?

Start with the reason you opened this check. Exact diagnosis is not expected.

Main concern or trigger *

High or rising energy bill Confusing bill or tariff Equipment running after hours Equipment strain, faults, or callouts Comfort, temperature, guest/customer, or reliability issue Old equipment or replacement decision Supplier quote or upgrade confusion Landlord, tenant, franchise, or head-office decision Funding, audit, or capex question Refrigeration, cold room, cellar, or display fridge concern Hot water, dishwashing, laundry, or washdown concern Not sure / other

If other, describe briefly

Briefly describe what is happening *

How long has this been happening?

How urgent does it feel?

Hospitality operating and equipment context

Select the kitchen, refrigeration, hot water, comfort, lighting, and control areas that may be creating operating pressure. Exact technical details are not expected.

Normal operating days and hours

Busy period, peak time, or unusual pattern

Main equipment, area, or operating pressure *

Commercial refrigeration, cold room, or freezer Display fridge, drinks fridge, cellar, or ice machine Cooking equipment, ovens, cooktops, or fryers Extraction, ventilation, or kitchen heat Hot water, dishwasher, washdown, or cleaning Laundry, showers, or accommodation hot water HVAC, dining, guest, or staff-area temperature Lighting, signage, or display lighting Doors, seals, curtains, or air leakage Defrost, condensation, ice build-up, or cold-storage concern After-hours kitchen, refrigeration, hot water, or lighting load Controls, timers, sensors, or staff override settings

Do key systems run before service, after service, or during quiet periods?

Yes No Partly Not sure

Is there old equipment, repeated maintenance, comfort, cold-storage, hot-water, or reliability pressure?

Yes No Partly Not sure

Short operating or equipment note

Evidence, decision, and next step

Add only what is easy. A bill, photo, quote, or short note is enough for first contact.

Approximate monthly energy spend *

Is there an urgent safety, compliance, trade, or specialist issue now? *

Yes No Partly Not sure

What evidence is available now? *

Recent bill 3–12 months of bills Interval or smart-meter data Supplier quote Equipment photos or list Maintenance or service notes Temperature logs, refrigeration notes, hot-water notes, comfort complaints, or service records None yet Not sure

Who pays the energy bills? *

Who controls settings, hours, or shutdown routines?

Who can approve a paid next step? *

Preferred first route *

Anything else EWG should know?

Important: Hospitality sites can involve food safety, cold-chain reliability, hot-water hygiene, ventilation, refrigerant, electrical, gas, and trade issues. If there is an urgent safety, electrical, gas, refrigerant, food-safety, health/safety, building, legal, or compliance issue, contact the appropriate qualified specialist directly. EWG does not provide emergency repair, certification, food-safety sign-off, legal, or trade work.

Hospitality site and contact details

Leave enough detail so EWG can respond if the submission has a useful next-step basis.

Business or site name *

Specific site type

Site suburb or location *

Is the site leased or owned?

Contact person *

Your role

Email address *

Phone number

Preferred contact method *

I agree that Eco Wave Green can review this information and contact me about a possible next step. I understand this form is an initial check, not an audit, quote, or guarantee of savings.

Submit this check

EWG reviews the information first. Any paid step is explained before you decide whether to proceed.

Cloudflare Turnstile check

Please confirm you are human before submitting this check.

Please confirm that you are human before submitting the form.

What happens after this?

Back to Business Energy Waste Check

What Happens Next

Here’s what you can expect after you submit this checklist.

EWG Reviews Your Info

EWG checks your submission and may ask for a few quick clarifications.

Initial Signals

EWG reviews the information and evidence shared to see whether there is a practical pressure area or decision risk.

Next Route Suggested

EWG may suggest a bounded next route, such as gathering more evidence, a paid review, a local visit if justified, a supplier or specialist route, or no action for now.

You Decide

You choose whether to proceed before any paid step begins.

This checklist is a first-step evaluation. It does not replace a formal audit, design, supplier quote, compliance sign-off, repair work, or guaranteed savings report.
Outcomes depend on the information provided and any later scoped review.