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A successful and profitable restaurant is more than creating delicious entrees. It’s also running a watertight ship, which means knowing how to cut water costs.

Focusing on the price of water seems nominal when you’re focused on food costs. You may be tempted to throw caution to the wind and let the taps flow. But if you do the math, it adds up. A thousand gallons of water costs around $1.50, which doesn’t seem like much. However, the average kitchen uses over two-million gallons of water per year, most going well above that mark. That adds up to thousands a year in water alone.

5 Tips to Cut Water Costs

How do you cut water costs? Here are five water-saving tips that help reduce expenses in your restaurant. Here are five simple tips.

1. Turn Off the Water & Train Your Staff

The most obvious way to save is to be aware of your water usage. Adjust equipment like dipper wells and the ice maker to use less water. Turn down water stream valves and encourage staff to be mindful of water usage, turning off faucets and machines when not in use.

Do you have a bar? Consider installing automatic sinks and shut-offs or foot triggers on your faucets.

2. Repair All Leaks

If you see a leak, repair it immediately. Not sure if you have any leaks? Turn off the water everywhere in the restaurant. Check the water meter. After two hours, check it again. If you see as steady forward movement, you may have a leak.

Also, keep an eye out on the piping around your appliances for puddles. And don’t’ forget to check out the bathrooms. A large leak can cost you a staggering 4000 gallons of water per day.

3. Properly Load the Dishwasher

Your dishwasher will use the same amount of water regardless of how many items are in it. Presoaking dishes and efficiently loading the dishwasher helps cut water costs. Use the correct amount of soap to avoid excess rinsing as well.

4. Upgrade to ENERGY STAR® Equipment

ENERGY STAR® rated refrigerators, ice machines, dishwashers, beverage dispensers, freezers, and other machines with directly connected water lines will lower your operating costs over time.

5. Consider Installing a High-Temp Dishwasher

Dishwashers often use the most water and energy in a commercial kitchen. Low-temp dishwashers that you may need to run a couple of times to get the dishes sparkling clean may be costing your bottom line. Consider upgrading to a high-temp dishwasher that blasts your dishes with 180°F water ensures you only wash once. And, they use less water overall per wash cycle.

Adopting effective ways to reduce water usage can positively impact your bottom line. With little effort and some simple tips, your money won’t be going down the drain.

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