Restaurants are very water intensive and whether the water is being turned into steam to cook vegetables or heated to sanitize soiled wares and wash customer and staff hands alike, it is important to understand where your water goes and how to reduce your water usage.
The FSTC's Amin Delagah and Todd Bell believe that there are plenty of opportunities for saving water if you know where to look and the key to finding significant water savings potential is to make changes to back-of-house operations.
They will discuss everything from best practices for water conservation to statewide mandates and regional regulations. Whether you are looking for the low hanging fruit or are willing to take aggressive action, in two hours you will walk away with the information and tools to help reduce your water usage.
Attendees will learn: