Running a profitable restaurant requires more than creating delicious meals.
You need to watch your bottom line and reduce expenses too. Cutting water costs is a great place to start. Restaurant owners know to stay on the lookout for ways to save. Running a watertight ship is essential to keep your place afloat. Without watching utility costs, you could be flushing water down the drain. Here’s how to cut your water costs and boost those profit margins.
Have you ever stopped to consider exactly how water gets to your home and business?
Most of us have a vague understanding of pipes, water pumps and giant towers filled with water—but that’s just the beginning.Water intake plants are located at major water sources, such as rivers, lakes and dams. Water flows from its source into these plants and out through countless miles of pipes called aqueducts, which transport water almost everywhere.
If you want to go with the high-temp warewasher, a booster heater is for you.
In the business we like to avoid using the common (albeit misguided) term “hot water heater.” We prefer plain ol’ water heater. Why? Because “hot water heater” is redundant. Think about it: you don’t need to heat already hot water; you need to heat regular tap water. Get it?
But there’s one situation where “hot water heater” actually makes sense: when we’re talking booster heaters. Booster heaters “boost” already heated water (between 120°F and 140°F) all the way up to that 180°F your restaurant or other commercial application needs to sanitize without the use of chemicals.