Filtration is an essential part of water sourcing in any restaurant kitchen and can impact the quality and taste of beverages as well as the longevity and maintenance requirements for your equipment.
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.
Greywater often also includes wastewater from clothes washing machines and sometimes include discharge from dishwashers and kitchen sinks. As a restaurant owner, what does this mean to you?
The standard water cooler might not be an office icon like it used to be, but countertop ice makers and water dispensers can be a great, eco-friendly addition to your restaurant.