For bakeries, electricity is one of the most significant and business-critical costs. Ovens, refrigeration and freezer units, ventilation, dough preparation, lighting, and often shift production mean that electricity consumption is both high and uneven.
Bakeries have an energy-intensive production with clear power peaks, especially when starting up ovens and cooling systems. Small differences in price or terms have a big impact.
Savera acts as a strategic energy partner and takes full responsibility for your electricity cost – from contract selection and price hedging to energy tax and ongoing monitoring. We always start with a free analysis that gives you a clear picture of what you pay today and where the savings potential lies.
For bakeries, two questions dominate the electricity cost – the right contract and the right energy tax classification. Read our in-depth guides:
For bakeries, the electricity contract is a strategic production issue. The right contract provides control and better predictability – while the wrong one can affect the entire business's profitability.
Knowledge base
Mark-ups, monthly fees and add-ons rarely show in the quote but add up to thousands of kronor a year. How to read the invoice, what to ask the supplier and what it looks like in your industry.
The contract type determines how much of the swings in electricity prices reach your invoice. How to choose based on load profile, volume, bidding zone and how much risk the business can tolerate.
Automatic renewal, short notice windows, exit fee clauses and default contracts can lock you into the wrong price. How to find the traps and keep track of the dates.
Restaurangverksamhet · Andreas Demir
För entreprenören Andreas Demir, med flera etablerade restauranger, blev Savera energipartnern som skapade långsiktig stabilitet och en tryggare kostnadsbild.
Read full case studyJag uppskattar framför allt att Savera jobbar långsiktigt. Det är en trygghet att veta att någon bevakar detta åt oss och hör av sig när det finns något nytt att ta ställning till.
— Andreas Demir, Brasserie Grand