Read More About
Register for our free webinar, Finding the Perfect Fit: How Choosing the Correct Fixture for the Job Can Save Your Operation Water, Energy, and Labor, to learn more about this topic.
When it comes to cost-saving measures, quick-service restaurant operators are quick to look at big-ticket items in the back of the house. But what many don’t realize is there’s just as big of an opportunity to save thousands, even millions for larger quick-serve chains, by auditing an oft-forgotten component of a restaurant: the plumbing.
Pipes, faucets, and other fixtures impact a range of operational considerations, from water and energy savings to labor and sanitation. Since 1947, South Carolina–based T&S Brass has worked with the foodservice industry to innovate plumbing equipment and set higher standards. The company’s work and full line of products have saved restaurant operators valuable resources and padded their bottom line. And though there’s increased awareness around water and energy conservation in foodservice, many operators don’t know where to start or how to evaluate their kitchen plumbing to make a significant impact.
For example, many are quick to treat items like a spray valve as a one-size-fits-all product without considering the most efficient flow rate or pattern for maximum efficiency across different tasks. Rinsing plates with low residue requires a different approach than rinsing cooking equipment with built-on residue—and taking a tailored approach to each can save water, time, and, of course, money. T&S was able to save one 350-unit chain $525,000 annually across all locations with new spray valves optimized for a variety of functions.
Examining how compartmentalized sinks are used within a restaurant can yield savings, too. While two- and three-compartment sinks offer a high level of flexibility in a quick-serve kitchen, many operators assume these sink require unrestricted flow for best use. However, the reality is that many of these sinks are used for lighter tasks like rinsing pitchers or thawing meat. By addressing the use of add-on faucets, T&S estimates operators can save around $4,400 annually per faucet. Other components of restaurant plumbing operators should be mindful of include dipperwells, hand-sink faucets, cartridges, and hose reels.
To learn more about how plumbing could save your restaurant operation resources, time, and money, register for T&S’s webinar, Finding the Perfect Fit, presented by Ken Gallagher, vice president of sales for T&S Brass, and hosted by QSR, on Friday, October 24, at 1 p.m. EST.