Corner Booth Blog | TundraFMP Restaurant Supply, News & Equipment Blog
When Mother’s Day looks like this in your state…
…it’s hard to imagine other parts of the country are facing the most severe droughts on record. California is entering its 4th year of drought, which has depleted snowpacks, rivers, and lakes. Last Tuesday, May 5th, the California State Water Resources Control Board adopted an emergency regulation requiring an immediate 25% reduction in overall potable urban water use; that 25% is anticipated to save more than 1.2 million acre-feet of water over the next nine months.
The National Restaurant Association reports that quickservice restaurants consume 500 to 1,500 gallons of water a day, with full-service restaurants clocking in at an astonishing 5,000 gallons. Water conservation should be a priority for your restaurant, whether or not you’re located in an area with government-imposed sanctions. Why? Because issues concerning water and other valuable resources affect the industry as a whole, so it’s good to plan ahead and utilize best practices now. Here are a few ways that you can start practicing water conservation (from The National Restaurant Association).
Conserve water now:
- Serve water to guests upon request
How often are you dumping out an entire glass of water simply because a guest left it behind and you need a fresh product for the next party? Those 16oz add up quick over a shift. - Run dishwashers only when full
Seems like common sense, but wait to wash those dishes until you can’t even fit a spoon in there.
Long-term investment: Energy Star-rated equipment
Next time you need to replace your refrigerator, dishwasher, combi ovens or other equipment, make sure it’s Energy-related. Energy-efficient equipment can save you thousands of dollars a year.
You can also get creative
As reported by Eater, California chef John Cox, executive chef of Sierra Mar at the Post Ranch Inn, got creative in his water efficiency—he replaced his restaurant’s dish sprayer with an air compressor. “Sierra Mar uses approximately 3,500 gallons of water per day,” Cox says. He continues on his Facebook page, “One of the single largest uses is for spraying off dirty pans and dishes before loading them into the dish machine. That spray handle uses close to 1,000 gallons of water per day.”
The air compressor reduces the sprayer use to 80%, or saves nearly 800 gallons of water a day.
The video, which he shared on his Facebook page, is an appeal to other restaurants to follow suit as an easy way to conserve water.
For more information on how to set up your own “Kitchen Compressor Hack” visit Chef Cox’s blog here »
Is water conservation a priority at your restaurant? What are ways you conserve water in your kitchen?
