Restaurant Water Saving

Water Saving Guide: Restaurants

If you’re in the restaurant trade, high consumption of water is unfortunately inevitable. From cleaning dishes to operating rest rooms, it probably seems like water is constantly flowing.

Whilst there is no solution to your heavy water use, there are things that can be done to benefit you both commercially and environmentally. We’ve pulled together our top five tips on saving water in your restaurant.

1.      Switch water supplier

As a result of market deregulation in 2017, businesses in England are now able to switch their water retailer. With the ability to choose your water supplier, you are able to obtain better pricing.

Switching supplier could also provide the opportunity to improve the customer service levels you receive.

 

2.      Install cistern displacers and sensor flushing controls for urinals

Cistern displacers reduce the volume of water stared in your cistern and therefore decrease the amount of water used when flushing. They are readily available online and installation couldn’t be simpler.

Passive Infrared urinal (PIR) flush controls work through sensors which gage when individual urinals are being used. When the urinal is in use, that individual cistern will full as opposed to the whole bank of urinals. Sensor flush controls can result in a water saving of up to 80%.

3.      Educate restaurant staff on saving water

If staff are not mindful of water use, your bottom line will be impacted. Things like having taps running continuously could potentially be wasting thousands of pounds.

4.      Install water-efficient equipment in the restaurant

Water-efficient equipment will result in reduced water use and waste. Cistern displacement devices reduce the water capacity of toilet cisterns resulting in 1.2 litres of being saved with every flush.

Restricting water flow could result in significant savings, particularly if your staff have a tendency to have taps on maximum flow. Restrictors are easily installed, the easily accessible devices are simply screwed onto taps.

In staff and customer toilets, self-closing or ‘push’ taps being installed would ensure that taps are always turned off when they are not in use. They also limit the risk of flooding.

5.      Regularly monitor water usage

By ensuring you’re up to date with how much water your restaurant is using on a regular basis, you can gain an overview of your regular use. As a result, spotting changes that could be the result of a leak or a change in staff behaviour can be quickly identified.

 

If this Restaurant Water Saving guide was useful, visit our Business Advice Hub more helpful info.

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Paul JohnsonGroup Financial Director

Paul Johnson is very much a home-grown talent.

He joined Great Annual Savings Group in its infancy, fresh from a youth career as a professional footballer with Hartlepool United.  He quickly established a reputation within the business and aced all required accountancy qualifications in the space of four years to become the Group’s Management Accountant.

Several successful projects later, Paul was promoted to Head of Finance.  When the former FD left GAS, he took on the mantle of the business’ most senior finance professional; boasting a string of incredible achievements all under the age of 30.

Quote:

“I have witnessed phenomenal growth at the Group over the many years I’ve worked here and I’m looking forward to guiding the Group into an exciting new chapter.”

Interesting fact:

Paul made his professional debut for Hartlepool United against Bournemouth in the Football League.  Some say Danny Ings still resides in his pocket to this day.