Francis Barram is co-founder of Enspara and an energy economist for hospitality – QSR, restaurants, hotels, resorts, aged care and workcamps. He treats kitchen, hot water, laundry, HVAC and pool as one system and finances the upgrade so operators keep cash from month one. Typical kitchen cuts are 30–50% with no capital outlay; Wheatstone and Santos Work Camp laundries 80%; Treasure Island Resort and Fairmont Blue Mountains Hotel HVAC 50%; hotel pools up to 70%.

Author of How to Profit from Climate Change, and The Energy Efficient Commercial Kitchen.