After a few weeks of entirely too much rain --witness the picture below of a street I used to walk every day to class at the University of Iowa-- it seems the Midwest could potentially be looking at a drought later this summer.  Such a drought could affect harvests and thus the price of some foods, but beyond that, it could also affect the price and availability of water.

  (image by  (image by MWallyman of Flickr Commons)

With the necessity of water conservation in mind, Foodservice Equipment Reports has written a thorough summary of the ins and outs of water use and water loss and ways restaurants in particular can save water—and money.  Many suggestions are low-cost and simple, such as installing low-flow spray nozzles (which pay themselves off many times over in a year).  Another step is to locate leaks where even a seemingly insignificant amount of water is escaping; these little drops add up to a lot over time and erode your bottom line.

The report also notes more investment-intensive ideas for improvements, such as purchasing higher efficiency equipment like ice machines, warewashers, steamers, and more.  The information provided about these pieces of commercial kitchen equipment is detailed and objective, and the report lists plenty of other websites to use as resources if you are looking for more information.

And of course, you can always contact us here at Serv-U for more information, as well.  Call, email, or chat live online to get all the answers you need to make your restaurant or bar a more water-efficient operation.