Transcription of RESTAURANT MANAGERS GUIDE TO WATER EFFICIENCY
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RESTAURANT MANAGERS GUIDE TO WATER EFFICIENCY
RESTAURANT . MANAGERS . GUIDE TO. WATER . EFFICIENCY . RESTAURANT MANAGERS GUIDE . TO WATER EFFICIENCY . Contents Getting 1. Understanding Your Facility's WATER Meter Data from My Reducing WATER Losses from Increasing WATER Kitchen 4. Domestic WATER 6. Educating and Encouraging WATER -Saving Savings by 7. Attachment: Additional Tips for WATER Efficient Approximately 15 percent of the total WATER use Getting Started in commercial and The New York City Department of Environmental Protection created institutional facilities this RESTAURANT manager 's GUIDE to WATER EFFICIENCY to help in the takes restaurants and commercial kitchens in New York City realize place in hospitality long-term and immediate WATER savings. The GUIDE offers helpful tips and food service on how to increase your facility's WATER EFFICIENCY and maintain those establishments. savings. For ease of use, the manual is organized into four following topics: -US EPA, WaterSense 1.
NYC Enironmental Protection Restaurant Manager s Guide to Water E ciency 6 Equipment Water Use Impact Recommendation Faucets Faucets typically come equipped with 2.2 gallons per minute aerators. Retrofit. Install aerators or laminar flow devices that achieve 0.5 gallons per minute.
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