Learn Best Practices

Water Conservation Starts in the Dishroom

POSTED: April 3, 2012

Restaurants can use a lot of water. Luckily, it’s easy to reduce water usage—not to mention electric, gas and waste-disposal costs—without significant capital or operational investment and without sacrificing performance or food safety. The answer is in the dishroom. 

Water-Saving Tips for Foodservice Operations

POSTED: May 11, 2010

According to Conserve: Solutions for Sustainability, an environmental initiative of the National Restaurant Association, the cost of water is rising faster than the inflation rate, and your water bills are going to take a bigger bite out of your budget each year. There isn’t much you can do to lower the cost of water, but you can help stem the tide by using less of it.

Select Warewashers to Reduce Water Usage and Costs

POSTED: May 11, 2010

Equipment that requires significant amounts of water—such as combi ovens, steamers and, most notably, warewashers —contributes heavily to operating expenses and the water resources a kitchen consumes each day. Machines that are engineered specifically to conserve water not only reduce water and sewage bills, but also save a considerable amount of the energy used to heat that water. Moreover, it reduces the burden on municipal water supplies and wastewater systems.

Reducing Water Consumption in a Commercial Kitchen

POSTED: May 11, 2010

Because foodservice and food retail operations consume a large amount of water, foodservice professionals are becoming increasingly aware of the amount of water they use—and the price tag attached to such consumption. As such consciousness rises, the equipment developed and used to conserve water becomes increasingly important. 

Energy Star® Qualified Warewashers Can Save Me How Much?

POSTED: May 11, 2010

You probably understand you can lower your water and energy costs by switching to an ENERGY STAR® rated warewasher, but you might be surprised to learn just how much you can save.

Out With the Old, In With the New

POSTED: May 11, 2010

The three-compartment sink is a staple in many foodservice operations, but that trend is changing. Foodservice operations that upgrade from a three-compartment sink to a high-temperature commercial warewasher can experience significant benefits not only in monetary saving but also in efficiency and food safety.