Restaurant Expenses: How to Reduce the Water Bill
The average restaurant uses close to 6,000 gallons of water each day. That averages out to more than 2 million gallons of water each year! Imagine the impact that has on your fiscal budget (not to mention on the environment).
The reality of water and its relationship to your restaurant is that water usage is directly connected to your overhead expenses: The more you use it, the more you pay for it. What can you do about your water usage? Do you really need to use that much water? Can you still run your restaurant effectively while becoming more efficient with water conservation?
Check out these great tips for saving on water costs. The bottom line: This advice will reduce your water usage costs, allowing you to save money—which means you’ll be making more money.
Restaurant Hot Water Requirements: Are You Up to Code?
Hot water codes are necessary for sanitation issues. Using hot water is needed to wash dishes, make sure your employee’s hands are clean and to clean out any dirt or contaminated materials. In the world of commercial dishwashers, aka warewashers, restaurants essentially have two options to choose from to pass a health inspection. Your restaurant can use a high-temp warewasher that uses hot water for sanitizing, or you can use a low-temp warewasher, which requires chemicals to get the job done. As with most things, there are pros and cons of each option.
The Food Code sets the guidelines for each individual state’s food codes, and specifies restaurant hot water requirements for warewashers and sinks. Understand these critical components of food sanitation and make sure your water heater is meeting hot water requirements. Hot water plays an important role in keeping your doors open to the public, so let’s make sure you are up to code!