The cost of utilities can stack up and nick away at the profits of your restaurant. One of the biggest players in these costs is your water bill. Water consumption is just a part of life for any restaurant, but there are ways to cut down on your bill and save on water usage. With some states in a severe drought like California, many restaurants are even under strict regulations, making water conservation a top priority. Even if you aren’t in a water-restricted area, here are some water-saving tips to help you cut down on your usage.
Restaurants use an average of almost 6,000 gallons of water every day. But there are ways to be the deviator from the mean by reducing your usage.
EnergySTAR Equipment: We’re probably all aware of EnergySTAR-rated equipment, but many of us still stick with our old, outdated equipment. When you invest in EnergySTAR dishwashers, commercial ice machines, and other water-consuming equipment, you’re investing in a reduction of water consumption and reduction in bills over time.
Low-Flow Valves: Sink valves are not all created equal, and purchasing low-flow pre-rinse valves can help reduce the water output without affecting the user because the differences are practically undetectable - that is, until you see your reduced water bill.
Boilerless Equipment: Many boilerless steamers and combi ovens are rated EnergySTAR when they’re boilerless, and for good reason. They don’t utilize a water line and, thus, use less water.
Reclaimed Water: Excess water from steamers and other equipment can be used for other purposes like cleaning at the end of the day, so make sure to get the most mileage out of your water.
Pedal-operated Sinks: Rather than using hand controls to turn the water on and off, you can invest in pedal-operated valves to reduce water usage and reduce the amount of wasted water as well.
Serve water on request: This is becoming more mainstream, as we’ve all seen the table that was served water, but the water glasses were left full at the end of the meal. Your customers are likely to appreciate the extra table space and your restaurant’s attentiveness to conservation as well when they don’t want water in the first place.
Conserving water takes a little extra investment in time and effort, but the payoff can be drastic.
E Friedman Associates Inc