Water Costs You Three Ways - Stop Throwing Money Down the Drain

Water, like electricity and natural gas, is a mission critical component of any restaurant operation. Whether turned into steam to cook vegetables or heated to sanitize soiled wares and wash customer and staff hands alike, water has three embedded costs - the cost of the water itself, the cost to dispose of it and the cost to heat it. Efficient cooking and sanitation technologies as well as regimented maintenance programs can drastically reduce water and energy costs and maximize profits.