Growing environmental awareness and rising utility costs put restaurants and cafes in a tight spot. Every drip from a leaky tap or toilet cistern, every melted bucket of ice, and even the choice of dishwasher can contribute to a hefty water bill. Here’s a big bunch of ways to permanently reduce your restaurant water costs.
Let’s look at effective ways to reduce water usage without compromising hygiene or customer comfort. From smarter equipment choices to better usage habits, these changes can lead to big savings on water bills. The main culprits are dishwashers, flushing toilets, and overflowing sinks.
First, understand your Water Bill and what water costs
Typically, a water bill for a business consists of three main parts:
Fixed Cost: This is also known as the “standing charge”. It is a set amount that you pay no matter how much water you use. It covers the cost of maintaining the water and sewerage infrastructure and providing services like customer support. It usually remains the same every billing period. In some states, this is based on the value of the property.
Water Usage Costs: This part of the bill is based on the volume of water you use. If you have a water meter installed, this is calculated based on your meter readings. The more water you use, the higher this part of your bill will be. Check that the meter is physically read regularly, the amount is not based on an estimate.
Discharge Costs: Also known as sewerage charges, these costs are for the disposal and treatment of wastewater. This is usually based on the amount of water you use, assuming that a certain percentage of it will go back into the sewer – it comes in, and most of it flows out again!
Typical water costs in Australia for commercial use: Fresh water: $2.50 – $3.80 per kilolitre (1000 litres) Discharge wastewater: $1.80 – $3.00 per kilolitre (1000 litres) The combined cost of water in and out approx. $5.00 per 1000 litres (we will use this for our examples).
Educate your staff about water usage
Fill the Sink: A typical sink can hold 50 litres, so if it is filled and emptied 10 times, it will hold 500 litres. At $5.00 per 1000 litres, that’s about $2.50 per day or $900 per year.
Toilet Flushes: A typical toilet uses about 6-9 litres of water per flush, so 100 flushes = 900 litres. At the cost of $5.00 per 1000 litres, that’s about $4.50 per day or $135.00 per month.
Buckets: A standard bucket holds about 10 litres of water, so 100 buckets equals 1000 litres of water.
Slow-Dripping Tap: If a tap leaks at a rate of one drip per second, you could be wasting about 12 litres of water a day. Over a year, that adds up to nearly 4,380 litres! At the cost of $5.00 per 1000 litres, that’s about $25 per year.
Fast Dripping Drip: Dripping at a rate of one drip per half-second can waste around 24 litres of water a day, which would be approximately 8,760 litres in a year. At $5.00 per 1000 litres is about $50 per year.
Bathtub: A standard bathtub can hold around 140-180 litres of water. If your restaurant uses 1800 litres a day, that’s like filling up 10 bathtubs.
Olympic Swimming Pool: An Olympic-sized swimming pool holds about 2.5 million litres of water. If your restaurant uses 5000 litres a day, it would take 500 days (nearly a year and a half) to fill up one of these pools!
Change habits and equipment to reduce water usage
Smart Cleaning: In the kitchen, chefs can clean fruits and vegetables in a bowl or sink filled with water, rather than under a running tap. The same can be done when washing dishes by hand – fill up a basin with water rather than leaving the tap running.
Reduce Sink Sizes: Where there’s an opportunity, reducing sink size can dramatically reduce the amount of water used. Staff tend to ‘fill it up’, and if the sink holds 20 litres, that’s a lot less than if it holds 60 litres.
Economy Commercial Dishwashers: upgrade your equipment – more information at the end of this article.
Water-Saving Taps: These could be low-flow taps or, for hand-washing, taps with sensors that only turn on when they detect hands underneath them. They can be used in the kitchen, toilets, and bars.
Toilet Flush Savers: Install dual flush toilets, which use less water for a smaller flush. Or, use a cistern displacement device in your current toilets—it reduces the amount of water used each flush. Stop automatic flushing on urinals, which often flush at set intervals—replace with a pull cord or button.
Regular Leak Checks: Even a small drip can waste a lot of water over time. If you find any leaks, make sure to get them fixed quickly. A slow drip of one drip per second, equals 12 litres of water per day, or 4380 litres per year. Double that for a tap dropping every half second.
Reduce Ice Production: Modify ice production according to the day of the week and expected traffic numbers. After a shift, the ice in the ice tubs is often thrown away – this could be used to water plants or wash down hard surfaces.
Sweep, Don’t Hose: Instead of hosing down outside areas, sweep them clean. This can save a lot of water.
Modify Water Service to Customers: this is not about reducing customer service or comfort, but it’s worth checking how water is served to customers, and how much of a carafe is emptied out when they leave.
Educate Staff: Make sure all your staff know the importance of saving water. They can help by only using what they need and turning off taps fully after use. Share the typical water costs for different activities shown above to make the financial cost a reality.
Understand Energy and Water Efficient Dishwashers
Energy-Efficient Models: These models are designed to use less water and power. Dishwashers usually have an energy label, rating their efficiency from A+ (most efficient) to D (least efficient). Aim for a machine with the highest rating you can afford—ask the salespeople about comparative power usage between models.
Water-Efficient Models: In their economy or eco setting, they may use as little as 3 to 5 litres of water per cycle. Older models can use 10 to 30 litres per cycle. Commercial glass washers use 2 to 4 litres of water per cycle.
High-Efficiency Spray Arms: Look for high-efficiency pre-rinse spray arms. These are specifically designed to use less water than traditional models. They have a strong spray but use less water per minute – the difference can be dramatic. Make sure it’s turned off when not in use, so it’s not dripping. Just like with dishwashers, regular maintenance of spray arms is crucial. Check and clean to prevent limescale build-up, which can reduce efficiency.
Scrape, Don’t Rinse: Before loading dishes into the dishwasher, scrape off food rather than rinsing it off. This can save a lot of water, and modern dishwashers effectively remove food residues.
Load Correctly: This means arranging dishes, pots, and pans so that they get clean without wasting space. A fully loaded dishwasher uses the same amount of water as one that’s partially loaded.
Regular Maintenance: Keep your dishwasher in top shape by regularly cleaning and maintaining it. This includes regular descaling to remove limescale build-up, which can impede water flow and efficiency.
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Growing environmental awareness and rising utility costs put restaurants and cafes in a tight spot. Every drip from a leaky tap or toilet cistern, every melted bucket of ice, and even the choice of dishwasher can contribute to a hefty water bill. Here’s a big bunch of ways to permanently reduce your restaurant water costs.
Let’s look at effective ways to reduce water usage without compromising hygiene or customer comfort. From smarter equipment choices to better usage habits, these changes can lead to big savings on water bills. The main culprits are dishwashers, flushing toilets, and overflowing sinks.
First, understand your Water Bill and what water costs
Typically, a water bill for a business consists of three main parts:
Fixed Cost: This is also known as the “standing charge”. It is a set amount that you pay no matter how much water you use. It covers the cost of maintaining the water and sewerage infrastructure and providing services like customer support. It usually remains the same every billing period. In some states, this is based on the value of the property.
Water Usage Costs: This part of the bill is based on the volume of water you use. If you have a water meter installed, this is calculated based on your meter readings. The more water you use, the higher this part of your bill will be. Check that the meter is physically read regularly, the amount is not based on an estimate.
Discharge Costs: Also known as sewerage charges, these costs are for the disposal and treatment of wastewater. This is usually based on the amount of water you use, assuming that a certain percentage of it will go back into the sewer – it comes in, and most of it flows out again!
Typical water costs in Australia for commercial use:
Fresh water: $2.50 – $3.80 per kilolitre (1000 litres)
Discharge wastewater: $1.80 – $3.00 per kilolitre (1000 litres)
The combined cost of water in and out approx. $5.00 per 1000 litres (we will use this for our examples).
Educate your staff about water usage
Fill the Sink: A typical sink can hold 50 litres, so if it is filled and emptied 10 times, it will hold 500 litres. At $5.00 per 1000 litres, that’s about $2.50 per day or $900 per year.
Toilet Flushes: A typical toilet uses about 6-9 litres of water per flush, so 100 flushes = 900 litres. At the cost of $5.00 per 1000 litres, that’s about $4.50 per day or $135.00 per month.
Buckets: A standard bucket holds about 10 litres of water, so 100 buckets equals 1000 litres of water.
Slow-Dripping Tap: If a tap leaks at a rate of one drip per second, you could be wasting about 12 litres of water a day. Over a year, that adds up to nearly 4,380 litres! At the cost of $5.00 per 1000 litres, that’s about $25 per year.
Fast Dripping Drip: Dripping at a rate of one drip per half-second can waste around 24 litres of water a day, which would be approximately 8,760 litres in a year. At $5.00 per 1000 litres is about $50 per year.
Bathtub: A standard bathtub can hold around 140-180 litres of water. If your restaurant uses 1800 litres a day, that’s like filling up 10 bathtubs.
Olympic Swimming Pool: An Olympic-sized swimming pool holds about 2.5 million litres of water. If your restaurant uses 5000 litres a day, it would take 500 days (nearly a year and a half) to fill up one of these pools!
Change habits and equipment to reduce water usage
Smart Cleaning: In the kitchen, chefs can clean fruits and vegetables in a bowl or sink filled with water, rather than under a running tap. The same can be done when washing dishes by hand – fill up a basin with water rather than leaving the tap running.
Reduce Sink Sizes: Where there’s an opportunity, reducing sink size can dramatically reduce the amount of water used. Staff tend to ‘fill it up’, and if the sink holds 20 litres, that’s a lot less than if it holds 60 litres.
Economy Commercial Dishwashers: upgrade your equipment – more information at the end of this article.
Water-Saving Taps: These could be low-flow taps or, for hand-washing, taps with sensors that only turn on when they detect hands underneath them. They can be used in the kitchen, toilets, and bars.
Toilet Flush Savers: Install dual flush toilets, which use less water for a smaller flush. Or, use a cistern displacement device in your current toilets—it reduces the amount of water used each flush. Stop automatic flushing on urinals, which often flush at set intervals—replace with a pull cord or button.
Regular Leak Checks: Even a small drip can waste a lot of water over time. If you find any leaks, make sure to get them fixed quickly. A slow drip of one drip per second, equals 12 litres of water per day, or 4380 litres per year. Double that for a tap dropping every half second.
Reduce Ice Production: Modify ice production according to the day of the week and expected traffic numbers. After a shift, the ice in the ice tubs is often thrown away – this could be used to water plants or wash down hard surfaces.
Sweep, Don’t Hose: Instead of hosing down outside areas, sweep them clean. This can save a lot of water.
Modify Water Service to Customers: this is not about reducing customer service or comfort, but it’s worth checking how water is served to customers, and how much of a carafe is emptied out when they leave.
Educate Staff: Make sure all your staff know the importance of saving water. They can help by only using what they need and turning off taps fully after use. Share the typical water costs for different activities shown above to make the financial cost a reality.
Understand Energy and Water Efficient Dishwashers
Energy-Efficient Models: These models are designed to use less water and power. Dishwashers usually have an energy label, rating their efficiency from A+ (most efficient) to D (least efficient). Aim for a machine with the highest rating you can afford—ask the salespeople about comparative power usage between models.
Water-Efficient Models: In their economy or eco setting, they may use as little as 3 to 5 litres of water per cycle. Older models can use 10 to 30 litres per cycle. Commercial glass washers use 2 to 4 litres of water per cycle.
High-Efficiency Spray Arms: Look for high-efficiency pre-rinse spray arms. These are specifically designed to use less water than traditional models. They have a strong spray but use less water per minute – the difference can be dramatic. Make sure it’s turned off when not in use, so it’s not dripping. Just like with dishwashers, regular maintenance of spray arms is crucial. Check and clean to prevent limescale build-up, which can reduce efficiency.
Scrape, Don’t Rinse: Before loading dishes into the dishwasher, scrape off food rather than rinsing it off. This can save a lot of water, and modern dishwashers effectively remove food residues.
Load Correctly: This means arranging dishes, pots, and pans so that they get clean without wasting space. A fully loaded dishwasher uses the same amount of water as one that’s partially loaded.
Regular Maintenance: Keep your dishwasher in top shape by regularly cleaning and maintaining it. This includes regular descaling to remove limescale build-up, which can impede water flow and efficiency.
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