Restaurants by their nature, are very water intensive. However, there are several things restaurants can do to use water in a more efficient manner.

1. Restaurants can start by serving water to customers only upon request.  This is by far and away one of the most water-responsible practices a restaurant can follow. Many restaurants automatically serve a glass of ice water to each patron, regardless of whether the water was even asked for. Many people do not even drink the water given to them at restaurants.

By serving water only upon request, the resturant saves: the water, the water and energy used to make the ice, the washing chemicals and energy (and water!) used to wash the glasses, the labor to fill the glasses,serve the glasses and wash the glasses. This is a win-win (WIN!) situation.

It is recommended that restaurants use 'table tents' (click here to see example) that say: "Water Served Upon Request"....this allows this restaurant to reduce water waste and use of cleaning chemicals, thus protecting the environment." By your patrons reading this, they will realize that you are offerring water if they ask, and are protecting the environment at the same time!

2. Check and repair leaks-ALL leaks.   Does your dishwasher spray water even if you're not washing dishes? Does your pre-rinse drip or spray, even when it's not being used? Toilets! A toilet at one restaurant was found leaking in "full flush" mode losing many hundreds of gallons per day!

Little leaks add up. Just repairing small leaks, and stopping the running of water that's not being used can add up to enormous water ( and dollar!) savings over the course of a year. In some cases the difference pays for itself in just a month.

3. Low flow aerators / faucets. This one is the obvious, but often overlooked. By making certain your handwashing sinks have 0.5 gpm aerators, kitchen sinks 1.5 gpm aerators, and spray valves are at 1.28 or 2.0 gpm, you will typically be using water in an efficient manner.

4. High efficient toilets and urinals. Make certain your toilets and urinals are efficient. High -efficient toilets are currently 1.28 gallon flush, and urinals can be as low as an eighth gallon per flush, and some urinals are 'waterless'! And as said previously, no matter what the efficiency, always make sure your toilets and urinals are not leaking. make certain the sinks in the restrooms are not leaking as well.

5. Efficient Dishwashers. Efficient dishwashers will save water and energy. Energy Star rated dishwahers , and other dishwashers that are highly efficient will make a big difference. Operation and maintenance of any dishwasher is important to minimize water use. Dishwashers must be calibrated to manufacturers' specifications. Make certain staff is trained to properly use the dishwasher as the operation procedures can make a big difference in whether water is being used properly, or manual cycles are being just left "on" in a manner that will waste a lot of water.

6. Boilerless / Connectionless Steamers.  The amount of water used in a kitchen has direct correlation to how much energy is used. If you can reduce your water usage , you in many instances will reduce energy use as well. One direct example of this is a steamer. A 'typical' six pan boiler style pressureless steamer will use between 30 and 40 gallons of water per hour, where a six pan 'connectionless'steamer uses one to two gallons per hour. It is obvious that large savings could be made here, both in water AND energy use!

7. Micro Fiber Mops. For cleaning consider the use of Micro Fiber Mops. To see an EPA report on Micro Fiber Mops click here.  Micro fiber mops save a substantial amount of water, labor, and chemicals. Some fiber mops are actually recyclable. Fiber mops use less water and less chemicals. Because Micro Fiber Mops are much lighter, it is much easier on the employees who do the cleaning!

8. Ice Machines. Make certain that when the time comes to replace your ice machine you research water and energy efficiency. Different ice machines will have much different water and energy efficiencies.

Check back as this page is currently under construction and a lot more material will be added!