As the cost of water and energy is rising consistently, restaurants have to adjust their usage of water and energy and consider becoming more eco-friendly. Going green is a very helpful process you, as a restaurant’s owner, should adopt. It might look difficult, but after learning saving practices you will be able to cut energy and water use and expenses.
Here, you will find information about how it is important to reduce water and energy consumption. Additionally, we have outlined some water and energy conservation tips, which will help you lower your business operations costs and help the environment as well.
Why you should go green?
Being eco-friendly, you will benefit a lot. As you Go green, you will be able to:
- Lower your expenses.
- Attract earth-loving customers, as consumers become more aware of green methods.
- Control your usage of heat, lighting, and water to an extent.
- Decrease electric and water bills, which can be a huge help for any start-up or veteran business.
Go green, and conserve water and energy at your restaurant:
Running an eco-friendly restaurant is much easier than you think by applying the following practices:
Use Qualified equipment that conserves energy:
Switch to the designs of equipment that could save your business thousands of dollars per year. Use energy-efficient equipment in your kitchen, restrooms and seating areas, too.
Regularly, Clean and maintain your equipment:
Keep your equipment clean and maintain it regularly so that it will not be working harder than it needs to be. Moreover, make sure to implement water filtration systems to prevent any equipment that uses water from having calcification and mineral deposits.
Implement an energy-efficient lighting system:
You can use LED, halogen incandescents, and CFL lightbulbs that use less power. Switch to these lights in your restrooms, seating areas, and the kitchen.
Decrease heat consumption:
You can conserve energy by lowering water temperatures, but be aware that the stated mandatory dishwashing temperatures in the foodservice industry are around 60 degrees Celsius. Whereas, in the restrooms, you may use energy-efficient hand dryers, which don’t use heating elements.
Lower ambient temperatures in your kitchen:
You can lower the heat in the air in kitchens by using induction cookers and induction equipment. To remove hot and steam out of your restaurant’s kitchen, condensate hoods could help. Where spot air conditioners are able to quickly cool off small areas of your business.
Shut off equipment and lighting you are not using:
Do not leave idle equipment and lights running. Turn off the range or the fryer during downtimes and preheat them during rush hours. Whereas for outdoor lighting, you should use timers, or you can use solar-powered outdoor lights that use sunlight to be charged.
Separate heating and cooling equipment:
For easier workflow, you should put similar items under the same ventilation hoods.
Train your staff it’s to apply saving practices:
Hold a meeting to discuss a new method of conservation to make sure that your staff understands your new guidelines. You may also post reminders in many areas in your kitchen.
Get some help from your utility company:
They can give you information about how much energy you use and how much it costs you. Accordingly, you will be able to set a realistic conservation plan.
Soak dishes before washing them:
You can use the dishes in a sink before putting them in the dishwasher. This will save a large amount of water.
Fix leaky faucets:
Leaky and drippy faucets waste a very large amount of water, which costs you a lot.
Install Low-Flow faucets:
Installing low-flow faucets at hand-washing stations is a simple, inexpensive and effective way to reduce water usage immediately. Consider installing them in kitchen sinks, kitchen bathrooms, and public restrooms.
Use dishwashers that save water:
Dishwashers consume high levels of water and electricity which costs you a lot. So try to buy the dishwashers that are proven to save water and energy.
Have a schedule to monitor water-use:
Having a periodic schedule to monitor water-use can help you to identify potential waste before it happens. Make a checklist that covers every water-handling point, such as sensors on automatic faucets, toilets and urinals, pressure gauges, dishwasher nozzles, and gaskets.
Use water brooms:
For areas that are routinely cleaned and rinsed, use a water broom instead of a garden hose. They will help you to clean more effectively using less water.
Each of the above-mentioned practices is an opportunity to save water and energy and cut costs as well. You, as a restaurant owner, can incorporate these practices into your operations to enhance your green profile and your bottom line.